Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage

Zhang Shaoying; Zhu Lishun; Dong Xuyuan

doi:doi:10.11648/j.ijnfs.20150404.19

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Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage

Zhang Shaoying, Zhu Lishun, Dong Xuyuan

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 4)

Received: 7 May 2015 Accepted: 18 May 2015 Published: 2 July 2015

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Abstract

The effects of postharvest application of chitosan and carbon monoxide (CO) on fruit browning and softening during cold storage (8 ℃) were evaluated. CO (10 μmol/L) significantly delayed the internal browning of peach fruit, and the effect was enhanced in combination with chitosan (1%, w/w). Further studies showed that treatment with CO and chitosan reduced the increase of PPO and POD activities, maintained PAL activity and total phenoilics content at a higher level. Moreover, it also reduced fruit tissue softening by retarded the increase of PE, PG activities and water soluble pectin content, inhibited the decline of flesh firmness as well as sustained the balance of PG and PE activities, improved the ability of chilling injury tolerance. Therefore, peaches treated with chitosan and CO obviously delayed the fruit browning and softening during cold storage, and it indicates that combined treatment with chitosan and CO can be effective in reducing browning and softening of peach fruit and inhibited chilling injury during cold storage.

Published in	International Journal of Nutrition and Food Sciences (Volume 4, Issue 4)
DOI	10.11648/j.ijnfs.20150404.19
Page(s)	477-482
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Peach, CO, Chitosan, Browning, Softening, Cold Storage

References

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APA Style

Zhang Shaoying, Zhu Lishun, Dong Xuyuan. (2015). Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage. International Journal of Nutrition and Food Sciences, 4(4), 477-482. https://doi.org/10.11648/j.ijnfs.20150404.19

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ACS Style

Zhang Shaoying; Zhu Lishun; Dong Xuyuan. Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage. Int. J. Nutr. Food Sci. 2015, 4(4), 477-482. doi: 10.11648/j.ijnfs.20150404.19

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AMA Style

Zhang Shaoying, Zhu Lishun, Dong Xuyuan. Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage. Int J Nutr Food Sci. 2015;4(4):477-482. doi: 10.11648/j.ijnfs.20150404.19

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@article{10.11648/j.ijnfs.20150404.19,
  author = {Zhang Shaoying and Zhu Lishun and Dong Xuyuan},
  title = {Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {4},
  pages = {477-482},
  doi = {10.11648/j.ijnfs.20150404.19},
  url = {https://doi.org/10.11648/j.ijnfs.20150404.19},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150404.19},
  abstract = {The effects of postharvest application of chitosan and carbon monoxide (CO) on fruit browning and softening during cold storage (8 ℃) were evaluated. CO (10 μmol/L) significantly delayed the internal browning of peach fruit, and the effect was enhanced in combination with chitosan (1%, w/w). Further studies showed that treatment with CO and chitosan reduced the increase of PPO and POD activities, maintained PAL activity and total phenoilics content at a higher level. Moreover, it also reduced fruit tissue softening by retarded the increase of PE, PG activities and water soluble pectin content, inhibited the decline of flesh firmness as well as sustained the balance of PG and PE activities, improved the ability of chilling injury tolerance. Therefore, peaches treated with chitosan and CO obviously delayed the fruit browning and softening during cold storage, and it indicates that combined treatment with chitosan and CO can be effective in reducing browning and softening of peach fruit and inhibited chilling injury during cold storage.},
 year = {2015}
}

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TY  - JOUR
T1  - Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage
AU  - Zhang Shaoying
AU  - Zhu Lishun
AU  - Dong Xuyuan
Y1  - 2015/07/02
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150404.19
DO  - 10.11648/j.ijnfs.20150404.19
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 477
EP  - 482
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150404.19
AB  - The effects of postharvest application of chitosan and carbon monoxide (CO) on fruit browning and softening during cold storage (8 ℃) were evaluated. CO (10 μmol/L) significantly delayed the internal browning of peach fruit, and the effect was enhanced in combination with chitosan (1%, w/w). Further studies showed that treatment with CO and chitosan reduced the increase of PPO and POD activities, maintained PAL activity and total phenoilics content at a higher level. Moreover, it also reduced fruit tissue softening by retarded the increase of PE, PG activities and water soluble pectin content, inhibited the decline of flesh firmness as well as sustained the balance of PG and PE activities, improved the ability of chilling injury tolerance. Therefore, peaches treated with chitosan and CO obviously delayed the fruit browning and softening during cold storage, and it indicates that combined treatment with chitosan and CO can be effective in reducing browning and softening of peach fruit and inhibited chilling injury during cold storage.
VL  - 4
IS  - 4
ER  -

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Author Information

Zhang Shaoying

College of Food Science, Shanxi Normal University, Linfen, China
Zhu Lishun

College of Food Science, Shanxi Normal University, Linfen, China
Dong Xuyuan

College of Food Science, Shanxi Normal University, Linfen, China

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Plain Text BibTeX RIS

APA Style

Zhang Shaoying, Zhu Lishun, Dong Xuyuan. (2015). Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage. International Journal of Nutrition and Food Sciences, 4(4), 477-482. https://doi.org/10.11648/j.ijnfs.20150404.19

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ACS Style

Zhang Shaoying; Zhu Lishun; Dong Xuyuan. Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage. Int. J. Nutr. Food Sci. 2015, 4(4), 477-482. doi: 10.11648/j.ijnfs.20150404.19

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AMA Style

Zhang Shaoying, Zhu Lishun, Dong Xuyuan. Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage. Int J Nutr Food Sci. 2015;4(4):477-482. doi: 10.11648/j.ijnfs.20150404.19

Copy | Download

@article{10.11648/j.ijnfs.20150404.19,
  author = {Zhang Shaoying and Zhu Lishun and Dong Xuyuan},
  title = {Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {4},
  pages = {477-482},
  doi = {10.11648/j.ijnfs.20150404.19},
  url = {https://doi.org/10.11648/j.ijnfs.20150404.19},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150404.19},
  abstract = {The effects of postharvest application of chitosan and carbon monoxide (CO) on fruit browning and softening during cold storage (8 ℃) were evaluated. CO (10 μmol/L) significantly delayed the internal browning of peach fruit, and the effect was enhanced in combination with chitosan (1%, w/w). Further studies showed that treatment with CO and chitosan reduced the increase of PPO and POD activities, maintained PAL activity and total phenoilics content at a higher level. Moreover, it also reduced fruit tissue softening by retarded the increase of PE, PG activities and water soluble pectin content, inhibited the decline of flesh firmness as well as sustained the balance of PG and PE activities, improved the ability of chilling injury tolerance. Therefore, peaches treated with chitosan and CO obviously delayed the fruit browning and softening during cold storage, and it indicates that combined treatment with chitosan and CO can be effective in reducing browning and softening of peach fruit and inhibited chilling injury during cold storage.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage
AU  - Zhang Shaoying
AU  - Zhu Lishun
AU  - Dong Xuyuan
Y1  - 2015/07/02
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150404.19
DO  - 10.11648/j.ijnfs.20150404.19
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 477
EP  - 482
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150404.19
AB  - The effects of postharvest application of chitosan and carbon monoxide (CO) on fruit browning and softening during cold storage (8 ℃) were evaluated. CO (10 μmol/L) significantly delayed the internal browning of peach fruit, and the effect was enhanced in combination with chitosan (1%, w/w). Further studies showed that treatment with CO and chitosan reduced the increase of PPO and POD activities, maintained PAL activity and total phenoilics content at a higher level. Moreover, it also reduced fruit tissue softening by retarded the increase of PE, PG activities and water soluble pectin content, inhibited the decline of flesh firmness as well as sustained the balance of PG and PE activities, improved the ability of chilling injury tolerance. Therefore, peaches treated with chitosan and CO obviously delayed the fruit browning and softening during cold storage, and it indicates that combined treatment with chitosan and CO can be effective in reducing browning and softening of peach fruit and inhibited chilling injury during cold storage.
VL  - 4
IS  - 4
ER  -

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