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Effects of Edible Coatings on Quality and Antioxidant Activity of Zizyphus Jujuba Miller cv. Dongzao During Storage

Effects of Edible Coatings on Quality and Antioxidant Activity of Zizyphus Jujuba Miller cv. Dongzao During Storage

作     者:Xiaohong Kou Yunfei Li Jiyun Wu Qiong Chen Zhaohui Xue 

作者机构:School of Chemical Engineering and Technology Tianjin University Tianjin 300354 China 

出 版 物:《Transactions of Tianjin University》 (天津大学学报(英文版))

年 卷 期:2017年第23卷第1期

页      面:51-61页

核心收录:

学科分类:0832[工学-食品科学与工程(可授工学、农学学位)] 08[工学] 083203[工学-农产品加工及贮藏工程] 

基  金:supported by the National Natural Science Foundation of China (No.3117 1769) 

主  题:Agents Antioxidants Chitin Chitosan Enzymes Flavonoids Food additives Fruits Metabolites Oxygen Plants (botany) Storage (materials) 

摘      要:The development of edible coatings has been lauded with respect to their safety and effectiveness. In this study, we researched the effects of edible coatings (2% CaCl2, 1% chitosan and 1% pullulan) on the nutrient content and antioxidant abilities of jujube (Zizyphus jujuba Miller cv. Dongzao). Using the new analysis technique for order of preference by similarity to ideal solution (TOPSIS), we evaluated the effects of these coatings. Compared with the control fruit group, test results showed that coating treatment significantly delayed fruit senescence. Specifically, CaCl2treatment not only maintained fruit storage quality and antioxidant activity but also restrained the production and accumulation of malondialdehyde in jujube. Chitosan treatment delayed decreases in secondary metabolites and superoxide dismutase and catalase activity. Pullulan coatings performed better in terms of proanthocyanidin and cyclic adenosine monophosphate (cAMP). We also used TOPSIS to evaluate the preservation effect of different film coatings and found 2% CaCl2to be the best treatment for jujube, followed by 1% chitosan and 1% pullulan. Based on the appropriate materials and concentration of the film coatings, edible coatings have the potential to retain the quality and antioxidant capacity of the Chinese jujube cv. Dongzao. © 2016, Tianjin University and Springer-Verlag Berlin Heidelberg.

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