การตรวจสอบคุณภาพของฝรั่งตัดแต่งพร้อมบริโภคพันธุ์กิมจูในบรรจุภัณฑ์ โดยใช้ฟิล์มไคโตซานอัจฉริยะที่ผสมเอเอ็มพีและแอนโทไซยานิน

Abstract

This research was studied on the use of 0.5% chitosan film mixed with 10% aminomethyl propanol (AMP) and 1% anthocyanin from butterfly pea flowers that coated on filter papers to monitoring the quality of fresh-cut ‘Kimju’ guava stored at 10 and 37^oC. The results found that ‘Kimju’ guava packages had an increase of CO₂ concentration, while O₂ concentration was decreased. Fresh-cut guava showed an increase of pH, total soluble solid, and total microbial counts. Moreover, the browning and spoilage of guava flesh increased as the storage temperature increased. At the 7^th days of storage at 10 and 37^oC, CO₂ concentration in the packages were increased from 0 to 0.5 and 5 %. The pH values were increased from 4.2 to 4.5 and 5.9. Total soluble solids increased from 24.6 to 28.4 and 28.2 ^oBrix. Total microorganism, yeasts, and molds were increased from 5.6, 4.8, and 2.5 log CFU/g to 17, 8.7, and 15 log CFU/g and 20.5, 9.7, and 19.5 log CFU/g, respectively. Escherichia coli and Salmonella spp. were not detected in fresh-cut guava stored at 10°C, but E. coli (8.1 log CFU/g) was detected when stored at 37°C. The chitosan film color was changed from blue to blue-green and blue-yellow according to the loss of guava quality during storage. Therefore, the intelligent chitosan film could be used as an index indicator for monitoring the quality of fresh-cut guava.