Main Article Content
okra (Abelmoschus esculentus [L.] Moench), fruit, nanocrystal cellulose (NCC), chitosan, texture profile analysis
In order to obtain a better preservation effect on okra fruit, this study examined chitosan (CS)–nanocrystal cellulose (NCC) composite coating as a preservative agent. Four treatments, including CS, NCC, CS–cellulose composite (CS-CC), and ratio of CS:CC: 2:1 (2CS-CC), were implemented to create three different okra fruits (Shuiguo, Naiyou, and Hibiscus coccineus). Rate of weight loss, decay rate, and texture profiles (e.g., hardness, springiness, cohesiveness, gumminess, chewiness, and resilience) of the fruits were determined regularly during storage. Our results showed that a CS-NCC composite coating could not reduce rate of weight loss of the fruits. Only 2CS-CC treatment inhibited the fruit decay rate in Hibiscus coccineus (C). Nevertheless, NCC treatment did not result in a distinct improvement compared with CS treatment (1%). CS-CC treatment could be advantageous for maintaining the texture parameters of okra fruit during storage. Notably, change in the fruit texture parameters presents a significant cultivar-dependent pattern.
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