Study technical parameters of Trung Khanh tangerine preservation process with chitosan film

Abstract

Tangerine is a fruit with high nutritional value and is widely grown in our country, especially some Cao Bang, Bac Kan, Lang Son, Ha Giang, Tuyen Quang provinces and many other localities throughout the country. Tangerines are good for health and the heart, providing the body with high levels of fiber, vitamin C and antioxidants. However, without effective preservation methods, tangerines will rot very quickly. In this study, we used chitosan dissolved in acetic acid and clean water to form a solution, then dipped Trung Khanh tangerines to create a film for preservation. The technical parameters of the tangerine preservation process are the preservative content of 1.5%, the tangerine dipping time is 2 minutes, the fruit density in the preservation frame is 1 cm and the preservation temperature is from 16 to 20^oC. Based on these technical parameters, a process for preserving Trung Khanh tangerines with chitosan film has been built, including 7 steps, tangerines when preserved according to this process, after 6 weeks of preservation, the rot rate is less than 10%.