RETRACTED: Effect of CaO Treatment on Quality Characteristics and Storage of Mulberry (Morus alba L.) Fruits in Yecheon (Retracted article. See vol. 35, pg. 148, 2017)

被引:3
作者
Yang, Ji-Won [1 ]
Kim, Young Eon [1 ]
机构
[1] Korea Food Res Inst, Div Metab & Funct Res, Funct Evaluat Res Grp, Songnam 463746, South Korea
关键词
calcium oxide; Morus alba L; storage; quality characteristics; Yecheon; Gwasang No. 2; SCALLOP-SHELL POWDER; STAPHYLOCOCCUS-AUREUS; CHLORINE DIOXIDE; KINETIC-ANALYSIS; EXTRACTS; LIFE; GROWTH; DEATH;
D O I
10.7235/hort.2015.14198
中图分类号
S6 [园艺];
学科分类号
0902 ;
摘要
The effects of aqueous calcium oxide (CaO) treatment on the quality characteristics and shelf life of mulberry (Morus alba L.) were investigated. Mulberry fruits were immersed in 0, 0.5, 1, and 2 g.L-1 CaO solutions for 0, 1, 3, 6, and 12 min. Mulberries were then rinsed with potable tap water for 1 min and stored at -1 degrees C for 14 days. CaO treatment was effective at promoting the retention of titratable acid, pH, and ascorbic acid as well as total flavonoid contents. CaO concentration and treatment time were significant factors affecting the sensory qualities of the fruits, including off-odor, flavor, and texture. For shelf life determinations, the total bacterial count was reduced by CaO treatment so that the samples treated with 1 g.L-1 CaO for 12 mm had bacterial levels at 14 days comparable to those of the control at 4 day, and no coliform group was detected after CaO treatment These results indicate that calcium oxide treatment is a promising approach for the preservation of mulberry fruit.
引用
收藏
页码:525 / 534
页数:10
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