The effects of chitosan coating and vacuum packaging on quality of fresh-cut pumpkin slices during storage

The quality of fresh-cut products can be improved by edible coatings and packaging. In this study, fresh-cut pumpkin slices, coated with chitosan and vacuum-packed, were stored at 4 and 10 degrees C for 21 days. The effects of chitosan and vacuum packaging on color, microbiological load, and beta-carotene content of samples were performed during storage. Texture analyses were conducted only on the first and last days of the period. Microbial counts of coated and vacuum-packed samples were restricted as compared to untreated samples. At both storage temperatures, beta-carotene content and a* value of all samples increased while L*, b*, C*, and h degrees values decreased. Changes in beta-carotene and color values (a*, b*, C*, and h degrees) were fitted to zero-order kinetics. The highest textural parameters were determined in coated and vacuum-packed samples. Both coated and vacuum-packed pumpkin slices stored at 4 degrees C can be recommended especially for textural and microbiological quality. Novelty impact statement In this study, coated and vacuum-packed fresh-cut pumpkin slices with potential marketability, have been pointed out. It is noticed that chitosan coating combined with vacuum packaging provides a good preservation for fresh-cut pumpkin slices stored at low temperature. Chitosan can be proposed as an antimicrobial agent due to lower microbiological criteria in chitosan-treated pumpkin slices and vacuum packaging can be suggested a good barrier for keeping the color of the samples stored at low temperature.