Effects of aqueous chlorine dioxide treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.)

被引：97

作者：

Chen, Zhao ^{[2
]}

Zhu, Chuanhe ^{[1
]}

Han, Ziqiang ^{[3
]}

机构：

[1] Shandong Agr Univ, Coll Food Sci & Engn, Tai An 271018, Shandong, Peoples R China

[2] Shandong Agr Univ, Coll Life Sci, Tai An 271018, Shandong, Peoples R China

[3] Pingyin Vocat Sch Jinan, Jinan 250400, Shandong, Peoples R China

来源：

JOURNAL OF BIOSCIENCE AND BIOENGINEERING | 2011年 / 111卷 / 06期

关键词：

Chlorine dioxide; Mulberry; Moms alba L; Nutritional components; Shelf-life; Chemical residue; Chlorite; Chlorate; Fruit; Preservation; ESCHERICHIA-COLI O157-H7; LISTERIA-MONOCYTOGENES; INACTIVATION KINETICS; SALMONELLA-ENTERICA; LETTUCE; FRESH; PRESERVATION; STRAWBERRIES; QUALITY; STORAGE;

D O I：

10.1016/j.jbiosc.2011.01.010

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Effects of aqueous chlorine dioxide (ClO2) treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L) were investigated. Mulberry fruit were immersed into 20, 60, and 80 mg/l ClO2 solutions for 5, 10, and 15 min, respectively. Mulberries were then rinsed with potable tap water for 1 min and stored at - 1 degrees C for 14 d. ClO2 treatment was effective in retention of flavonoid, ascorbic acid, reducing sugar, and titratable acid. ClO2 concentration and treatment time were significant factors affecting ClO2 treatment. The shelf-life of the samples treated by 60 mg/l ClO2 for 15 min was extended to 14 d compared to 8 d for the control. No ClO2, ClO2-, or ClO3- residues were detected in samples treated by 60 mg/l ClO2 for 15 min. These results indicated that ClO2 treatment was a promising approach to preserve mulberry fruit with no significant risks of chemical residues. (C) 2011, The Society for Biotechnology, Japan. All rights reserved.

引用

页码：675 / 681

页数：7

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