Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage
International Journal of Nutrition and Food Sciences
Volume 4, Issue 4, July 2015, Pages: 477-482
Received: May 7, 2015; Accepted: May 18, 2015; Published: Jul. 2, 2015
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Authors
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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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.
Keywords
Peach, CO, Chitosan, Browning, Softening, Cold Storage
To cite this article
Zhang Shaoying, Zhu Lishun, Dong Xuyuan, Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage, International Journal of Nutrition and Food Sciences. Vol. 4, No. 4, 2015, pp. 477-482. doi: 10.11648/j.ijnfs.20150404.19
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