Combined effects of ultrasound and aqueous chlorine dioxide treatments on nitrate content during storage and postharvest storage quality of spinach (Spinacia oleracea L.)

文献类型： 外文期刊

第一作者： Mu, Yuwen

作者： Mu, Yuwen;Feng, Yuqin;Wei, Lijuan;Li, Cuihong;Mu, Yuwen;Cai, Guolin;Zhu, Tiandi

作者机构：

关键词： Ultrasound; Aqueous chlorine dioxide; Combined treatment; Nitrate; Storage quality; Spinach (Spinacia oleracea L.)

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 333 卷

页码：

收录情况： SCI

摘要： The objectives of this study were to optimize the condition of ultrasonic treatment combined with aqueous chlorine dioxide (ClO2) on nitrate content of spinach by response surface methodology (RSM), and determine the effectiveness of ultrasound (US) and ClO2 alone and in combination, on spinach postharvest quality during 7 days' storage period. The optimal treatment parameters obtained were ultrasonic power (300 W), ClO2 concentration (50 ppm), treatment time (4 min). The combined treatments significantly reduced the nitrate content and maintained better storage quality in terms of total soluble solids (TSS) and ascorbic acid content compared with the individual treatment or untreated. For Chlorophyll content, the combined treatment was significantly higher than the control and ClO2 treatment, but lower than ultrasonic treatment. The results demonstrated that US combined with ClO2 are promising alternatives for the reduction of nitrate content, as well as preserving the quality of stored leafy vegetables.

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