Extraction and Characterization of Pectin from Jerusalem ArtiChoke Residue and Its Application in Blueberry Preservation

To prolong the storage period of blueberry and improve its shelf-life quality, an edible coating based on chitosan was developed, different contents pectin were added to coating. In this study, Jerusalem artichoke residue used as a source pectin, which is byproduct processing inulin. The extracted has low cost high very suitable for preservation prepared chemical properties characterized by SEM, XRD, TG, FTIR. barrier analyzed thickness, water content, solubility, vapor permeability. results showed that exhibited excellent performance in preservation. Following 16 days storage, decay weight loss rates treated with 0.2% decreased 33 22%, respectively. Moreover, organic acid consumption coated slowed anthocyanins better preserved. As low-cost, safe, efficient technology, composite significant potential berries industry.