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Effect of Different Concentration of Pomegranate Peel Water Extract on Quality and Polyphenol Oxidase Activity of Fresh-cut Red ‘Fuji’ Apple at 4 ℃

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2018年03
Page:
139-144
Research Field:
Publishing date:

Info

Title:
Effect of Different Concentration of Pomegranate Peel Water Extract on Quality and Polyphenol Oxidase Activity of Fresh-cut Red ‘Fuji’ Apple at 4 ℃
Author(s):
CHEN Gang1; MA Xiao2; HU Chunrui2; WANG Guoxia1; LUO Qing1
1.College of Life Sciences，Zhengzhou Normal University，Zhengzhou，Henan 450044；2.Department of Environment Artistic Engineering，Henan Vocational and Technical College，Zhengzhou，Henan 450046
Keywords:
pomegranate peel water extract; fresh-cut apple; preservation; sensory evaluation
PACS:
-
DOI:
10.11937/bfyy.20171020
Abstract:
The fresh-cut red ‘Fuji’ apple was used as the test material，the effect of different concentration （1%,3%,5%,CK） of pomegranate peel water extract on the hardness，pectin content，browning index，total phenols and the polyphenol oxidase activity of fresh-cut red ‘Fuji’ apple during storage were studied.The results showed that 5% pomegranate peel water extract treatment maintained hardness of red ‘Fuji’ apple significantly（P<0.05).3% pomegranate peel water extract treatment maintained pectin content significantly（P<0.05).3% and 5% pomegranate peel water extract treatments prolonged the reductive trend of browning index and total phenols content significantly（P<0.05).The polyphenol oxidase activity of 1%，3% and 5% pomegranate peel water extract treatments had no significant difference（P<0.05).The results of preservation sorting of fuzzy mathematical judgments was 3%>5%>1%>CK.In conclusion，3% pomegranate peel water extract treatment preserved fresh-cut red ‘Fuji’ apple properly.

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Last Update: 2018-02-09