Effects of hydrocooling and chitosan coating on browning and physiological changes in fresh-cut rose apple

被引：11

作者：

Worakeeratikul, W. ^{[1
]}

Srilaong, V. ^{[1
]}

Uthairatanakij, A. ^{[1
]}

Jitareerat, P. ^{[1
]}

机构：

[1] King Mongkuts Univ Technol Thonburi, Sch Bioresources & Technol, Div Postharvest Technol, Bangkhuntien Campus, Bangkok 10150, Thailand

来源：

PROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON QUALITY MANAGEMENT OF FRESH CUT PRODUCE | 2007年 / 746期

关键词：

browning; chitosan; fresh-cut rose apple; physiology;

D O I：

10.17660/ActaHortic.2007.746.52

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 [作物学];

摘要：

Effects of chitosan coating on browning and physiological changes in fresh-cut rose apple were studied. Cooled fruit were cut into four sections and treated with chitosan (4 degrees C) at concentrations of 0 (control), 0.05, 0.1 and 0.2% (v/v), wrapped with PVC film and stored at 5 degrees C for 72 h. Chitosan retarded browning, maintained L value, total soluble solids, reducing sugar content and titratable acidity compared to untreated sections. Chitosan coating had no significant effects on the changes of flesh colour (b value), phenolic content, polyphenol oxidase (PPO) activity, flesh texture, and CO2 and O-2 gas in the package. Chitosan coating increased CO2 concentration in the section of fresh-cut rose apple.

引用

页码：427 / +

页数：4

共 21 条

[1]

New approaches in improving the shelf life of minimally processed fruit and vegetables [J].