Effect of oxalic acid on quality attributes of artichokes stored at ambient temperature

被引：27

作者：

Ruiz-Jimenez, Jose M. ^{[1
]}

Zapata, Pedro J. ^{[1
]}

Serrano, Maria ^{[2
]}

Valero, Daniel ^{[1
]}

Martinez-Romero, Domingo ^{[1
]}

Castillo, Salvador ^{[1
]}

Guillen, Fabian ^{[1
]}

机构：

[1] Univ Miguel Hernandez, EPSO, Dept Food Technol, Ctra Beniel Km 3-2, Alicante 03312, Spain

[2] Univ Miguel Hernandez, EPSO, Dept Appl Biol, Alicante 03312, Spain

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 2014年 / 95卷

关键词：

Artichoke; Total phenolics; Total antioxidant activity; Microbial spoilage; Chlorophyll; CYNARA-SCOLYMUS L; ROOM-TEMPERATURE; MANGO FRUIT; STORAGE; RESPONSES;

D O I：

10.1016/j.postharvbio.2014.03.015

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The effect of oxalic acid (OA) on the overall quality of artichokes (Cynara cardunculus L subsp. scolymus (L) Hayek, formerly Cynara scolymus L. cv. Blanca de Tudela) was investigated for the first time in this vegetable. Artichokes were dipped in OA solution at 1 mM for 10 mm and then stored at 20 degrees C. OA application delayed the deterioration process in artichokes during storage by retarding weight loss, softening, colour changes and chlorophyll degradation. In addition OA significantly reduced mesophilic aerobics and yeast and moulds counts with respect to controls. Finally, the content of total phenolics and antioxidant activity were not affected negatively by OA treatment. Thus, OA treatment might be a promising method for delaying postharvest deterioration and maintaining the overall quality of artichokes. (C) 2014 Elsevier B.V. All rights reserved.

引用

页码：60 / 63

页数：4

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