A COMBINATION OF HEAT TREATMENT AND CHITOSAN COATING DELAYS RIPENING AND REDUCES DECAY IN "GALA" APPLE FRUIT

被引：62
作者：
Shao, X. F. [1 ,2 ]
Tu, K. [2 ]
Tu, S. [3 ]
Tu, J. [4 ]
机构：
[1] Ningbo Univ, Dept Food Sci & Engn, Ningbo 315211, Zhejiang, Peoples R China
[2] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing, Peoples R China
[3] Univ New S Wales, Fac Sci, Sydney, NSW, Australia
[4] Macquarie Univ, Australian Sch Adv Med, Sydney, NSW 2109, Australia
来源：
JOURNAL OF FOOD QUALITY | 2012年 / 35卷 / 02期
基金：
美国国家科学基金会;
关键词：
DIFFERENT MOLECULAR-WEIGHTS; POSTHARVEST DISEASES; CHILLING INJURY; QUALITY; STORAGE; STORABILITY; REDUCTION; RESPONSES; CALCIUM; PEACH;
D O I：
10.1111/j.1745-4557.2011.00429.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Apples (Malus domestica Borkh. cv. Gala) were heat-treated at 38C for 4 days (heat treatment [HT]) before or after coated with 1% chitosan (CTS). Following treatment, apples were stored at 0C for 8 weeks and 20C for 7 days as shelf life. The effectiveness of the combined treatments on the ripeness, quality and decay development caused by Penicillium expansum and Botrytis cinerea was evaluated. Severe heat damage was observed on the fruits heat-treated after CTS coating (CTS + HT), appeared as external decay and internal brown after treatment. However, no damage on fruits heated before CTS coating (HT + CTS) during the whole storage. Besides the completely control of blue mold and gray mold on artificially inoculated fruits during storage, the HT + CTS treated fruit showed the lowest respiration rate, ethylene evolution, malondialdehyde and membrane leakage, and the highest firmness and consumer acceptance among the treatments. At the same time, this combined treatment could inhibit the lost of green color, titratable acidity and weight loss compared with HT alone.
引用
收藏
页码：83 / 92
页数：10
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