Effect of γ-rays on carboxymethyl chitosan for use as antioxidant and preservative coating for peach fruit

Carboxymethyl chitosan (CMCS) was synthesized by alkylation of chitosan using monochloroacetic acid and characterized by FTIR and 1H-NMR spectroscopies. Different molecular weights (Mws) of CMCS were prepared by radiation degradation of CMCS in the solution form at different irradiation doses. The structural changes and Mw of degraded CMCS were confirmed by UV–Vis, FTIR and GPC. The antioxidant activity of CMCS was evaluated using scavenging effect on DPPH radicals, reducing power and ferrous ion chelating activity assays. The antioxidant activity of CMCS enhanced with decreasing CMCS Mw. The possible practical use of CMCS as preservative coating for peach fruit by dipping treatment after 10 days of storage at ambient temperature was investigated. The CMCS with lower Mw had a good effect on delaying spoilage and decreasing malondialdehyde (MDA) content of peach fruits suggesting their possible use as antioxidant and preservative coating.