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Full-Text Articles in Food Science
Effect Of Biological Preservative Paper On The Storage Quality Of Plum Fruit, Ba Liang-Jie, Luo Dong-Lan, Ji Ning, Ma Chao, Wang Rui, Cao Sen, Wu Wen-Neng, Lei Ji-Qin
Effect Of Biological Preservative Paper On The Storage Quality Of Plum Fruit, Ba Liang-Jie, Luo Dong-Lan, Ji Ning, Ma Chao, Wang Rui, Cao Sen, Wu Wen-Neng, Lei Ji-Qin
Food and Machinery
Plum fruits was used to evaluate the effects of biological preservative paper, soaked with natamycin and ε-polylysine separately, on their storage quality at 20 ℃. To reveal the mechanism, the decay ratio, weight loss rate, respiratory intensity, ethylene production rate, hardness, malondialdehyde, total soluble solids, titratable acid, VC content, and number of mold and yeast colonies were measured during the plum storage. The results showed that comparing with control, natamycin and ε-polylysine preservative paper could obviously inhibit the increase of fruit decay ratio, weight loss rate, and malondialdehyde content, and reduce the respiratory intensity, ethylene production rate, and the …
Effects Of Low Temperature And Low Voltage Electrostatic Field Treatment Combined With Microporous Pe Film Packaging On Storage Quality Of Different Maturity Lingwu Long Jujube, Yang Ya-Li, Liu Hui-Yan, Fang Hai-Tian, Zhang Hao-Yu, Li Jin-Na, Zhang Guang-Di
Effects Of Low Temperature And Low Voltage Electrostatic Field Treatment Combined With Microporous Pe Film Packaging On Storage Quality Of Different Maturity Lingwu Long Jujube, Yang Ya-Li, Liu Hui-Yan, Fang Hai-Tian, Zhang Hao-Yu, Li Jin-Na, Zhang Guang-Di
Food and Machinery
Lingwu long jujube with different maturity levels (semi-red period, 2/3 red period and full red period) as research material, the method of low temperature and low voltage electrostatic field combined with PE film bag was used to.preserve the freshness of the jujube fruits. During the storage period, the changes of physical and chemical properties of Lingwu long jujube fruits such as ascorbic acid (VC), total acid (TA), soluble solids (TSS), hardness and weightlessness rate, and sensory evaluation were investigated. As results, Lingwu long jujube fruits in full red and half-red periods had a shorter fresh-keeping period, with a faster softening …
Effects Of Preharvest Different Preservatives Spraying On Postharvest Storage Quality Of Blueberry, Cao Sen, Ji Ning, Ba Liang-Jie, Ma Chao, Wang Hong, Yao Xiu-Dan, Wang Rui
Effects Of Preharvest Different Preservatives Spraying On Postharvest Storage Quality Of Blueberry, Cao Sen, Ji Ning, Ba Liang-Jie, Ma Chao, Wang Hong, Yao Xiu-Dan, Wang Rui
Food and Machinery
Powderblue blueberry fruits were sprayed (800 mg/L Natamycin, 1 000 mg/L ε-Polylysine, 800 mg/L Chitosan) before harvest. The four groups of fruits were stored at low temperature (0.5±0.5) ℃ and the physiological indexes of the four groups were determined. The results showed that: compared with the control(CK), the different preservation could reduce the increase of fruit decay rate, delay the decrease of fruit firmness, soluble solids, titratable acid content and anthocyanin content, inhibit the respiration rate and ethylene production rate of fruit. The POD、CAT、LOX and APX were effectively maintained. The mold and yeast counts of blueberry were better reduced. The …
Effects Of Preservatives Combined With Low-Voltage Lectrostatic Field On The Storage Quality Of Prunus Armeniaca L. And The Analysis Of Its Relative Correlation, Yang Ya-Li, Liu Hui-Yan, Yang Wen-Li, Zhang Hao-Yu, Jiang Chang, Fang Hai-Tian, Zhang Guang-Di
Effects Of Preservatives Combined With Low-Voltage Lectrostatic Field On The Storage Quality Of Prunus Armeniaca L. And The Analysis Of Its Relative Correlation, Yang Ya-Li, Liu Hui-Yan, Yang Wen-Li, Zhang Hao-Yu, Jiang Chang, Fang Hai-Tian, Zhang Guang-Di
Food and Machinery
Red plum apricot was used as the test material, and 0.5 μL/L of 1-MCP drip irrigation fumigation was used in combination with 3 different sustained release rates (1/2 tablets, 1 tablet and 2 tablets were py1, py2, and py3 treatment groups, respectively. ) SO2 preservative treated red plum apricot and stored at low temperature (0.0±0.8) ℃ low voltage (200 mV) electrostatic field (LVEF). The results showed that all three treatments could effectively improve the postharvest storage quality of red plum apricot and reduce the degree of cold damage. During the entire storage period, the browning index of the py3 …
Effects Of Cinnamon Oil Coating On The Quality Of Fresh-Cut Jackfruit During Storage, Qi Hong-Rong, Tian Jian-Wen, Zhang Yan-Jun, Xu Fei, Zhu Ke-Xue, Tan Le-He
Effects Of Cinnamon Oil Coating On The Quality Of Fresh-Cut Jackfruit During Storage, Qi Hong-Rong, Tian Jian-Wen, Zhang Yan-Jun, Xu Fei, Zhu Ke-Xue, Tan Le-He
Food and Machinery
To understand the effects different coated materials on the storage quality of the fresh-cut jackfruit buds, chitosan (CN), same concentrations of cassava starch (CS), chitosan (CN) combined with cassava starch (CS), and chitosan (CN) combined with cassava starch (CS) and cinnamon oil (CO) used as coating were investigated. The results showed that compared with the blank group (CK), the sensory quality of fresh-cut jackfruit could be delayed by the four different kinds of coating treatments under the storage condition of (4±1) ℃ for 18 days. Compared with CN and CS coating group, CN+CS and CN+CS+CO composite coating agents had more …