Effect of heat treatment on the preservation of Chaenomeles speciosa (Sweet) Nakai
Heat treatment was used to extend the shelf life of postharvest Chaenomeles speciosa (Sweet) Nakai (C. speciosa), its effects on the quality and physiological properties of C. speciosa were studied. The results showed that heat treatment reduced the weight loss, inhibited the decline of titratable a...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2020-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/25/e3sconf_caes2020_01012.pdf |
| _version_ | 1818434523966210048 |
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| author | Huang Rong Zhao Luping Wang Xiaoli Wang Zhaosheng Li You Fang Shuangjie |
| author_facet | Huang Rong Zhao Luping Wang Xiaoli Wang Zhaosheng Li You Fang Shuangjie |
| author_sort | Huang Rong |
| collection | DOAJ |
| description | Heat treatment was used to extend the shelf life of postharvest Chaenomeles speciosa (Sweet) Nakai (C. speciosa), its effects on the quality and physiological properties of C. speciosa were studied. The results showed that heat treatment reduced the weight loss, inhibited the decline of titratable acids (TA), maintained a higher activity of peroxidase (POD) and catalase (CAT), compared to untreated C. speciosa. Treatment in hot water dipping at 50℃ for 2-4 min maintained the better quality of postharvest C. speciosa stored at 0℃ for 120 days, which indicated that heat treatment is an effective preservation technology to prolong the shelf life of C. speciosa. |
| first_indexed | 2024-12-14T16:38:21Z |
| format | Article |
| id | doaj.art-e6d5725a44774b76a04540c8aa15484d |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-12-14T16:38:21Z |
| publishDate | 2020-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-e6d5725a44774b76a04540c8aa15484d2022-12-21T22:54:24ZengEDP SciencesE3S Web of Conferences2267-12422020-01-011650101210.1051/e3sconf/202016501012e3sconf_caes2020_01012Effect of heat treatment on the preservation of Chaenomeles speciosa (Sweet) NakaiHuang Rong0Zhao Luping1Wang Xiaoli2Wang Zhaosheng3Li You4Fang Shuangjie5Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural UniversityKey Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural UniversityCollege of Food Science and Engineering, Shandong Agriculture and Engineering UniversityKey Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural UniversityKey Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural UniversityKey Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural UniversityHeat treatment was used to extend the shelf life of postharvest Chaenomeles speciosa (Sweet) Nakai (C. speciosa), its effects on the quality and physiological properties of C. speciosa were studied. The results showed that heat treatment reduced the weight loss, inhibited the decline of titratable acids (TA), maintained a higher activity of peroxidase (POD) and catalase (CAT), compared to untreated C. speciosa. Treatment in hot water dipping at 50℃ for 2-4 min maintained the better quality of postharvest C. speciosa stored at 0℃ for 120 days, which indicated that heat treatment is an effective preservation technology to prolong the shelf life of C. speciosa.https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/25/e3sconf_caes2020_01012.pdf |
| spellingShingle | Huang Rong Zhao Luping Wang Xiaoli Wang Zhaosheng Li You Fang Shuangjie Effect of heat treatment on the preservation of Chaenomeles speciosa (Sweet) Nakai E3S Web of Conferences |
| title | Effect of heat treatment on the preservation of Chaenomeles speciosa (Sweet) Nakai |
| title_full | Effect of heat treatment on the preservation of Chaenomeles speciosa (Sweet) Nakai |
| title_fullStr | Effect of heat treatment on the preservation of Chaenomeles speciosa (Sweet) Nakai |
| title_full_unstemmed | Effect of heat treatment on the preservation of Chaenomeles speciosa (Sweet) Nakai |
| title_short | Effect of heat treatment on the preservation of Chaenomeles speciosa (Sweet) Nakai |
| title_sort | effect of heat treatment on the preservation of chaenomeles speciosa sweet nakai |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/25/e3sconf_caes2020_01012.pdf |
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