Formula Optimization and Preservation Effect of Fresh-keeping Agent Coated with Biological Chitosan

In order to obtain application effect and optimization of formulation of chitosan coating enriched with cinnamon oil, the formulation and process of chitosan-oil coating were investigated by orthogonal test according to the weight loss rate of Lingwu Long Jujube fruit after treatment. The best formulation was determined as follows: chitosan with the concentration of 1.0%, acetic acid 0.5%, glycerol concentration 0.75%, emulsifier 0.3%, stirring rate 900r/min, stirring time 45 min, and cinnamon oil 0.25%. Application result showed that the chitosan-oil coating treatment exhibited the best control effect on weight loss and decay. Samples treated with chitosan-oil coating reduced the loss of vitamin C in jujube fruit and the accumulation of Malonyldialdehyde (MDA), which also maintained the good sensory acceptability of jujube fruit.