Claim · model-written summary
Chitosan/Phe enhanced retention of volatile compounds, especially in cold storage.
- Taxon
- mandarine0
- Treatment
- Chitosan/Phe treatmente0
- Outcome
- volatile compound retentione0
- Direction
- enhancede0
- Setting
- cold storagee0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorValueQualifier
Verbatim
e0“Chitosan/Phe treatment was associated with enhanced volatile compound retention, improving the mandarin aroma profile, particularly in cold storage.”
Title
Slaven Jurić; Marko Vuković; Marija Sigurnjak Bureš; et al. Food Science & Nutrition 2025. doi:10.1002/fsn3.71239
Other claims from this paper (12)
- Intervention effect Chitosan improved mandarin glossiness.
- Intervention effect Chitosan/Phe improved mandarin glossiness.
- Intervention effect Chitosan lowered mandarin decay rate and modulated bioactive composition.
- Intervention effect Chitosan/Phe lowered mandarin decay rate and modulated bioactive composition.
- Observation Chitosan and Chitosan/Phe produced similar outcomes on bioactive composition.
- Intervention effect Chitosan/Phe maintained mandarin quality for up to 12 days at room temperature.
- Intervention effect Chitosan/Phe significantly reduced mandarin weight loss after 12 days.
- Intervention effect Chitosan weight loss performance was comparable with Phe and control samples.
- Intervention effect Chitosan/Phe increased total polyphenolic content by up to 78.98% after 35 days cold storage.
- Intervention effect Chitosan/Phe increased flavonoid content by 42.79% at 12 days.
- Intervention effect Chitosan positively affected oxalic and citric acids.
- Intervention effect Chitosan/Phe positively affected oxalic and citric acids.