초록

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Abstract ▼ AI-Helper

Coating with chitosan ($2\%$, pH: 5.0) had a beneficial effect such as less weight loss, flesh firmness and maintenance of sugar content of tomatoes stored at the normal temperature. The weight loss of chitosan-coated tomatoes was $4.8\%$ during the storage-period (18days) whil...

Coating with chitosan ($2\%$, pH: 5.0) had a beneficial effect such as less weight loss, flesh firmness and maintenance of sugar content of tomatoes stored at the normal temperature. The weight loss of chitosan-coated tomatoes was $4.8\%$ during the storage-period (18days) while that of control was $10.2\%$. When it was stored for 18 days, the tomatoes coated with chitosan showed higher in firmness (1.63 kg) and pectin content ($0,58g\%$) than the control (1.03 kg, $0.44g\%$). For the total soluble acid and pH, the tomatoes coated with chitosan were higher in oxalic acid ($0.17 g\%$) than the control ($0.15 g\%$) and the latter were higher in the pH than the former, when they were stored for 18 days.

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