Effect of nano-chitosan coating on quality of fresh-cut Zizania latifolia

被引：0

作者：

Zhou, Jing-Feng ^{[1
]}

Luo, Hai-Bo ^{[1
,2
]}

Wang, Jun ^{[1
]}

Jiang, Kai ^{[1
]}

Yu, Zhi-Fang ^{[2
]}

机构：

[1] Department of Biology and Food, Zhejiang Pharmaceutical College, Ningbo 315100, China

[2] College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

来源：

Modern Food Science and Technology | 2013年 / 29卷 / 08期

关键词：

Superoxide dismutase - Amino acids - Deionized water - Quality control - Coatings - Lignin - Chitosan;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

The effect of nano-chitosan coating on the quality of fresh-cut Z. latifolia was investigated. Fresh-cut Z. latifolia slices were dipped into deionised water (the control), 10 g/L chitosan or the mixture of 10 g/L chitosan and 1.5 g/L nano-chitosan for 3 min, and then dried, packaged and finally stored for 12 days at 1±0.5°C. Changes in whiteness index (WI), firmness, weight loss, lignin, reducing sugar and ascorbic acid contents, phenylalanine ammonia-lyase (PAL), superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD) activities were evaluated at intervals of two days. The results showed that the nano-chitosan coating significantly inhibited the decline of WI value and the increase of lignin content, maintained relatively high firmness, reducing sugars and ascorbic acid contents of fresh-cut Z. latifolia. After a 12-day storage at 1±0.5°C, the weight loss of the fresh-cut Z. latifolia slices was 1.12%. The treatment also inhibited the activities of PAL and POD but promoted SOD and CAT activities compared with the control. The present findings indicated that the nano-chitosan coating could inhibit browning and lignifacation and improve antioxidant enzymes activities, which suggested that the nano-chitosan coating had potential commercial value in controlling quality deterioration of fresh-cut Z. latifolia.

引用

页码：1883 / 1887