文献类型：期刊文献

英文题名：Quality of Fresh-Cut Pears (Pyrus bretschneideri Rehd cv. Huangguan) Coated with Chitosan Combined with Ascorbic Acid and Rosemary Extracts

作者：Xiao, Chenlong[1,2];Luo, Wen[2];Liu, Mingyang[2];Zhu, Liwei[2];Li, Min[3];Yang, Hongshun[4];Deng, Yun[1,2]

机构：[1]Shanghai Jiao Tong Univ, Bor Luh Food Safety Ctr, Shanghai 200240, Peoples R China;[2]Shanghai Jiao Tong Univ, Dept Food Sci & Engn, Shanghai 200240, Peoples R China;[3]Guangdong Ocean Univ, Coll Engn, Zhanjiang 524025, Peoples R China;[4]Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou 450052, Henan, Peoples R China

年份：2010

卷号：93

期号：1

起止页码：66

外文期刊名：PHILIPPINE AGRICULTURAL SCIENTIST

收录：SCI-EXPANDED(收录号：WOS:000276849900007)、、WOS

基金：This research was supported by the National Undergraduate Innovative Test Program (Project 081024832) and the National Natural Science Foundation of China (Project 30600420).

语种：英文

外文关键词：ascorbic acid; browning; chitosan; firmness; fresh-cut pears; rosemary

外文摘要：The combined effects of chitosan coating plus antioxidants on the quality of fresh-cut 'Huangguan' pears (Pyrus bretschneideri Rehd) were investigated. Pear wedges were immersed in 2% (w/v) chitosan solution with 0.03% rosemary or in 0.5% (w/v) ascorbic acid, followed by dipping in 2% (w/v) chitosan solution. Physico-chemical and sensory qualities of the fruits were evaluated during 3 d of storage at 20 degrees C. Results indicated that chitosan + rosemary and ascorbic acid + chitosan improved the preservation of fresh-cut pear compared with the control. Compared with ascorbic acid + chitosan, chitosan + rosemary suppressed polyphenol oxidase activity and reduced the loss of phenolic content, retained higher L and h values, and scored higher for color and visual appearance. No significant differences in electrolyte leakage, soluble solids content, pH, firmness and weight loss were observed between the two treatments. Ascorbic acid sharply increased in the coated samples after pretreatment with 0.5% ascorbic acid. Data obtained in this study suggest that chitosan incorporated with rosemary improved the antioxidant protection and sensory qualities of fresh-cut pears, providing a great advantage in the reduction of browning, which is the main problem of quality deterioration in fresh-cut produce.