Effect of Cinnamaldehyde on Quality and Disease of 'Rong-rien' Rambutan

被引：0

作者：

Uthairatanakij, A. ^{[1
]}

Sapbua, D. ^{[1
]}

Jitareerat, P. ^{[1
]}

机构：

[1] King Mongkuts Univ Technol Thonburi, Sch Bioresources & Technol, Div Postharvest Technol, Bangkok 10150, Thailand

来源：

I INTERNATIONAL CONFERENCE ON POSTHARVEST PEST AND DISEASE MANAGEMENT IN EXPORTING HORTICULTURAL CROPS - PPDM2012 | 2013年 / 973卷

关键词：

cinnamaldehyde; disease incidence; fresh produce; visual quality; TRANS-CINNAMALDEHYDE; ESSENTIAL OILS;

D O I：

暂无

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

In recent years, food safety has become of greater importance. Cinnamaldehyde has been reported as an antifungal agent and also listed as Generally Recognized as Safe (GRAS). The objective of this research was to investigate the effect of cinnamaldehyde on postharvest quality and disease control in rambutan. Fruit were soaked in cinnamaldehyde solution at 30 ppm for 20 min, and untreated fruit served as the controls. Fruit were dried at 22 degrees C for 5 min and then stored at 13 degrees C. Cinnamaldehyde did not affect total soluble solids, spintern browning, or overall visual quality. However, cinnamaldehyde did tend to reduce disease incidence with no statistically significant difference from the controls.

引用

页码：215 / 218

页数：4

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