|Table of Contents|

Effects of High Pressure on Storage Qualities of Kiwifruit

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2021年09
Page:
111-118
Research Field:
Publishing date:

Info

Title:
Effects of High Pressure on Storage Qualities of Kiwifruit
Author(s):
ZHOU Minsheng1ZHOU Yali1ZHU Shuhua2
(1.School of Biotechnology and Food,Anyang Institute of Technology,Anyang,Henan 455000;2.School of Chemistry and Materials Science,Shandong Agricultural University,Tai′an,Shandong 271018)
Keywords:
fresh-cut kiwifruithigh pressure processingstorage periodquality change
PACS:
-
DOI:
10.11937/bfyy.20202989
Abstract:
‘Qinmei’ kiwifruit was selected as the test material.The slices of fresh cut kiwifruit were treated with high pressure of 100 MPa,300 MPa and 600 MPa for 10 minutes (environmental temperature was about 10 ℃),and stored at 4 ℃ for 5 days.The quality of fresh cut kiwifruit and its related physiological and biochemical indexes were measured every day.In order to provide a reference for the better applieation of ultra-high pressure in fresh cut kiwifruit preservation.The results showed that the structure of kiwifruit cells were destroyed,the activities of PPO,POD and SOD were inhibited,the formation of superoxide anion (O?[TX-*4]2),hydrogen peroxide (H2O2) and hydroxyl radical (?OH) were delayed,decrement of the content of soluble solids (SSD) and vitamin C postponed,but the brightness (L*) and color difference (b) decreased faster,and these changes were obvious with the increase of pressure.In general,300 MPa treatment was the optimal for fresh cut kiwifruit.

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Last Update: 2021-08-06