|Table of Contents|

Dynamic Change of Ginger Flavonoids Film on Storage Quality of Fresh-cut Apples(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2015年11
Page:
119-123
Research Field:
Publishing date:

Info

Title:
Dynamic Change of Ginger Flavonoids Film on Storage Quality of Fresh-cut Apples
Author(s):
GUO Yu-huan; HE Ling; ZHANG Mei-fang; ZHANG Mei-li; LI Wei-feng; QI Xin
College of Horticulture，Northwest Agricultural and Forest University，Yangling，Shannxi 712100
Keywords:
ginger flavonoids; fresh-cut apple; edible film; preservation and fresh-keeping; dynamic change
PACS:
TS255.3
DOI:
10.11937/bfyy.201511030
Abstract:
Taking Malus domestica Borkh.cv.‘Red Fuji’ as test material，four treatments of sterile distilled water，1% sodium alginate，0.5% sodium alginate+0.1% ginger extract，1% alginate sodium+0.1% ginger extract were set and stored at 4℃ with PE fresh keeping bag to study the effect of edible composite film on the fresh-cut apple.The results showed that，compared with sterile distilled water，the quality of fresh-cut apple was improved significantly by the coating,which included maintaining the hardness；reducing the degree of browning，the loss of nutrients and the microbial infection；inhibiting the activity of polyphenol oxidase (PPO) and malonaldehyde (MDA) content.In the late of the storage，judged by fuzzy mathematics sensory evaluation methods to different processing fresh-cut apple，optimum edible coating combination was 1% sodium alginate+0.1% ginger extract.

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Last Update: 2015-08-07