|Table of Contents|

Effect of Ginger Extract on Storage Quality of Fresh-cut Apple(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2012年03期
Page:
157-160
Research Field:
Publishing date:

Info

Title:
Effect of Ginger Extract on Storage Quality of Fresh-cut Apple
Author(s):
LI Wei-feng; HE Ling; ZHANG Jiang-li; LIU Cheng-ming
College of Horticulture，Northwest Agriculture and Forestry University，Yangling，Shaanxi 712100
Keywords:
ginger; extract; fresh-cut apple; preservative
PACS:
S 661.109+.3
DOI:
-
Abstract:
The effect of ginger extract on preservation of fresh-cut ‘Red Fuji’ apple was researched under immersing process with different concentrations，and physiological-biochemical indexes and quality changes were determined during the storage period.The results showed that the weightlessness rate and browning degree of fresh-cut ‘Red Fuji’ apple were significantly reduced，the hardness was maintained，and the acid titrations were reduced.The PPO activity and the accumulation of MDA were effectively inhibited.The best preservation effect was the 0.1 g/mL(the effective content of flavonoids was 19.947 mg/g) ginger extract.

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Last Update: 2014-08-27