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| Changes in sensory attributes are presented in table. 2. Compared to scores at harvest, sharp or slight reductions in all analyzed attributes was observed on each sampling day and was most significant at shelf life (Table 2). Flavor significantly decreased after 15 days of storage in control samples. Control fruits showed a flavor intensity of 4.00 at the 45th day of storage, which had reach to the extent of being unacceptable for consumers. By day 60, the highest flavor score was found in chitosan glucose complex treatment. Our data also showed that the CGC-coated samples had higher scores for taste parameters than chitosan/glucose alone during cold storage and shelf life, despite no difference was found among them. These results suggest that CGC was more effective in retarding grapes sensory deterioration. In addition, the results showed that the CGC coating fruits had lower scores for visual apperance and color than the pure chitosan or glucose at the first 45 days. It might be due to the browning colour of chitosan glucose complex coating. The colour of grapes in all samples gradually became browner with time. The browning of grapes was related to the action of polyphenol oxidase (PPO) and pathogen infections. Previous studies have demonstrated that CGC and chitosan coating could effectively inhibit spoilage organisms and responsible for PPO-mediated oxidation of phenols to form melanin-like pigments, thus preventing the formation of a brown undesirable appearance and improving the visual apperance and color (Jiang et al., 2012; Liu et al., 2007). When asked to show about overall preference, except day 15, all panelists reported the fruit in CGC treatment was the most acceptability at each assessed points, followed by chitosan and glucose. All in all, chitosan glucose complex could significantly maintain sensory attributes of Muscat Hamburg during long-term storage, as manifested by fruit visual appearance, color, flavor, taste and overall preference. |
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