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<p>This study evaluates the effects of chitosan coatings (1 and 2%) on the physicochemical (weight loss, density, pH, titratable acidity, total soluble solids) and mechanical properties (modulus of elasticity, yield stress, energy at failure under penetration and tensile tests) of tangerine fruits stored under cold conditions (5 °C, 85% relative humidity) for 10&#xa0;weeks. Measurements were conducted weekly throughout the storage period. Results indicated that chitosan-coated fruits exhibited significantly lower weight loss (maximum reduction of 14.3% in control compared to 9.7% in 2% chitosan-treated fruits) and slower pH increases, with coated samples maintaining a&#xa0;pH stability of 3.5–3.77 compared to the control’s 3.4. Titratable acidity levels were better preserved, and total soluble solids increases were moderated in coated fruits. Mechanical properties were significantly improved, with the 2% chitosan coating showing the highest modulus of elasticity and yield stress in both penetration and tensile tests. These findings confirm that chitosan coatings are effective in enhancing the storability and preserving the quality of tangerines during prolonged cold storage.</p>

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Effect of Chitosan Coatings on Physicochemical and Mechanical Properties of Tangerine Fruit in Cold Storage

  • 期刊论文

  • 发表日期：

    2025年8月4日

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  • Masoomeh Shabani,
  • Rasool Khodabakhshian

摘要

This study evaluates the effects of chitosan coatings (1 and 2%) on the physicochemical (weight loss, density, pH, titratable acidity, total soluble solids) and mechanical properties (modulus of elasticity, yield stress, energy at failure under penetration and tensile tests) of tangerine fruits stored under cold conditions (5 °C, 85% relative humidity) for 10 weeks. Measurements were conducted weekly throughout the storage period. Results indicated that chitosan-coated fruits exhibited significantly lower weight loss (maximum reduction of 14.3% in control compared to 9.7% in 2% chitosan-treated fruits) and slower pH increases, with coated samples maintaining a pH stability of 3.5–3.77 compared to the control’s 3.4. Titratable acidity levels were better preserved, and total soluble solids increases were moderated in coated fruits. Mechanical properties were significantly improved, with the 2% chitosan coating showing the highest modulus of elasticity and yield stress in both penetration and tensile tests. These findings confirm that chitosan coatings are effective in enhancing the storability and preserving the quality of tangerines during prolonged cold storage.