The effects of chitosan biofilm in combination with vinegar, sodium alginate, and carboxymethyl cellulose on the transformation of biochemical and physiological indexes of pears during storage

Pears have a characteristically delicious taste and are rich in nutritional value, especially sugar, vitamin C, vitamin A, and minerals. This study aimed to determine the amount of chitosan-derived probiotics that can be combined with edible vinegar and sodium alginate carboxymethyl cellulose to create a pear preservation process. Formulated chitosan in combination with table vinegar, sodium alginate, and carboxymethyl cellulose at a rate of 160 g chitosan/160 mL table vinegar/7,000 mL water, 4 g sodium alginate, and 0.5 g carboxymethyl cellulose to preserve 180 kg of pears. In 5 preservation test formulations, it was determined that the content of probiotics at 1.0% is suitable for preserving pears. When stored in the content of this probiotic, it has limited the transformation of biochemical and physicochemical indexes. Especially by the fourth week of storage, pears still retained their characteristic values; the natural loss rate was only 5.23% and the rot rate was 5.07%, both lower than when stored in other biological products. In comparison to fresh pears before being put into storage, the change in biochemical and physicochemical indexes of preserved pears with a biological content of 1.0% is only a little.