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Open AccessArticle

Fabrication and Testing of PVA/Chitosan Bilayer Films for Strawberry Packaging

by 1,2,*,†, 1,†, 1 and 1
1
College of Food Science, Sichuan Agricultural University, Yaan 625014, China
2
School of Materials Science and Engineering, Southwest Jiaotong University, Chengdu 610031, China
*
Author to whom correspondence should be addressed.
These authors contributed equally to the work.
Coatings 2017, 7(8), 109; https://doi.org/10.3390/coatings7080109
Received: 15 June 2017 / Revised: 6 July 2017 / Accepted: 13 July 2017 / Published: 25 July 2017
(This article belongs to the Special Issue Recent Progress in Food and Beverage Packaging Coatings)
Strawberry packaging based on four different chitosan–poly(vinylalcohol) blend films with chitosan contents of 0 wt %, 20 wt %, 25 wt %, and 30 wt % was tested. The samples were stored at 18 ± 2 °C and 60% ± 5% relative humidity for six days. Strawberry quality was evaluated during and after storage. Strawberries packaged using these films showed significant differences in weight loss and firmness, decay percentage, titratable acidity, total soluble solids, and ascorbic acid content when compared to non-packaged strawberries. The 25 wt % bilayer film showed the best performance in terms of delaying changes in strawberries. The findings suggest that these 25 wt % chitosan films can used to extend strawberry shelf lives while maintaining quality levels. View Full-Text
Keywords: bilayer films; strawberry; packaging bilayer films; strawberry; packaging
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MDPI and ACS Style

Liu, Y.; Wang, S.; Lan, W.; Qin, W. Fabrication and Testing of PVA/Chitosan Bilayer Films for Strawberry Packaging. Coatings 2017, 7, 109.

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