Quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oil
In this study, chitosan (CTS) anti-browning coating film was applied to fresh cut lemon slices. The effects of freshly cut lemon slices on peroxidase (POD), polyphenol oxidase (PPO), phenolic acid and storage quality were investigated at different storage temperatures (0°C, 4°C, 7°C and 10°C). Resul...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1792924 |
| _version_ | 1818933287220936704 |
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| author | He Li Yuru Shui Shaohua Li Yage Xing Qinglian Xu Xuanlin Li Hongbin Lin Qin Wang Hua Yang Wenxiu Li Zhenming Che |
| author_facet | He Li Yuru Shui Shaohua Li Yage Xing Qinglian Xu Xuanlin Li Hongbin Lin Qin Wang Hua Yang Wenxiu Li Zhenming Che |
| author_sort | He Li |
| collection | DOAJ |
| description | In this study, chitosan (CTS) anti-browning coating film was applied to fresh cut lemon slices. The effects of freshly cut lemon slices on peroxidase (POD), polyphenol oxidase (PPO), phenolic acid and storage quality were investigated at different storage temperatures (0°C, 4°C, 7°C and 10°C). Results demonstrated that 0°C had an excellent inhibitory effect on the activity of POD, and PPO, as well as a slight impact on the seven primary phenolic acids, the content of which decreased from 0.94 mg/g and 10.01 mg/g to 0.65 mg/g and 8.87 mg/g after a storage period of 10 d. Moreover, the malonaldehyde content (MDA), relative conductivity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH, free radical) radical scavenging capacity were 0.35 μmol/g, 64.16%, and 91.4%, respectively, while the titratable acidity (TA) and vitamin C (VC) content in the juice were 11.6 g/kg and 33.97 mg/g, respectively. The aroma components denoted by D-limonene, β-pinene, and hydrophyllene also presented a high percentage after 10 d, indicating that combining the treatment of CTS coating with clove oil as a treatment at low temperatures effectively maintained the qualitative properties of freshly cut lemons. |
| first_indexed | 2024-12-20T04:45:59Z |
| format | Article |
| id | doaj.art-681161e2d571402e9e50d716d11070bf |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-12-20T04:45:59Z |
| publishDate | 2020-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-681161e2d571402e9e50d716d11070bf2022-12-21T19:52:59ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862020-01-012311214123010.1080/10942912.2020.17929241792924Quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oilHe Li0Yuru Shui1Shaohua Li2Yage Xing3Qinglian Xu4Xuanlin Li5Hongbin Lin6Qin Wang7Hua Yang8Wenxiu Li9Zhenming Che10Xihua UniversityXihua UniversityXihua UniversityXihua UniversityXihua UniversityXihua UniversityXihua UniversityMaryland UniversityXihua UniversityXihua UniversityXihua UniversityIn this study, chitosan (CTS) anti-browning coating film was applied to fresh cut lemon slices. The effects of freshly cut lemon slices on peroxidase (POD), polyphenol oxidase (PPO), phenolic acid and storage quality were investigated at different storage temperatures (0°C, 4°C, 7°C and 10°C). Results demonstrated that 0°C had an excellent inhibitory effect on the activity of POD, and PPO, as well as a slight impact on the seven primary phenolic acids, the content of which decreased from 0.94 mg/g and 10.01 mg/g to 0.65 mg/g and 8.87 mg/g after a storage period of 10 d. Moreover, the malonaldehyde content (MDA), relative conductivity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH, free radical) radical scavenging capacity were 0.35 μmol/g, 64.16%, and 91.4%, respectively, while the titratable acidity (TA) and vitamin C (VC) content in the juice were 11.6 g/kg and 33.97 mg/g, respectively. The aroma components denoted by D-limonene, β-pinene, and hydrophyllene also presented a high percentage after 10 d, indicating that combining the treatment of CTS coating with clove oil as a treatment at low temperatures effectively maintained the qualitative properties of freshly cut lemons.http://dx.doi.org/10.1080/10942912.2020.1792924chitosan coatinglemonclove oillow temperature |
| spellingShingle | He Li Yuru Shui Shaohua Li Yage Xing Qinglian Xu Xuanlin Li Hongbin Lin Qin Wang Hua Yang Wenxiu Li Zhenming Che Quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oil International Journal of Food Properties chitosan coating lemon clove oil low temperature |
| title | Quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oil |
| title_full | Quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oil |
| title_fullStr | Quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oil |
| title_full_unstemmed | Quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oil |
| title_short | Quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oil |
| title_sort | quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oil |
| topic | chitosan coating lemon clove oil low temperature |
| url | http://dx.doi.org/10.1080/10942912.2020.1792924 |
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