SUPER ATMOSPHERIC O-2 PACKAGING MAINTAINS POSTHARVEST QUALITY OF CHERRY (PRUNUS AVIUM L.) FRUIT
文献类型： 外文期刊
第一作者： Wang, Shengyou
作者： Wang, Shengyou;Chen, Yulong;Xu, Yujuan;Wu, Jijun;Xiao, Gengsheng;Fu, Manqin;Wang, Shengyou
作者机构：
期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）
ISSN：
年卷期：
页码：
收录情况： SCI
摘要： The effect of super atmospheric O-2 packaging on the quality and physiological character of cherry fruits in Wenchuan County in Sichuan province was investigated at 4C and at a relative humidity of 70 +/- 1%. The results showed that, compared with control (air packaging), super atmospheric O-2 packaging effectively delayed the respiration peak of cherry fruits, markedly inhibited (P < 0.05) ethylene production for the first 4 days of storage, effectively maintained firmness and soluble protein and sugar contents, and significantly delayed (P < 0.05) the increase of polyphenol oxidase and peroxidase activities except for days 2 and 8 of storage. However, the vitamin C contents of cherry fruits packaged by super atmospheric O-2 declined much more than control. Therefore, combined with the technique of vitamin C protection, super atmospheric O-2 packaging will be a prospective way to extend the postharvest quality of cherry fruits.
分类号： TS205
- 相关文献
作者其他论文 更多>>
-
Role of the plum cuticle layer in influencing fruit texture and permeation during the salting process
作者：Liu, Dongjie;Zhou, Haoyu;Wang, Qin;Xiao, Gengsheng;Huang, Hua;Huang, Hua;Wang, Qin;Lin, Dehui;Liu, Shuxiang;Qin, Wen
关键词：Plum; Cuticle; Salting; Permeation; Water loss
-
Effects of harvest season and altitude on the traceability of Fenghuang Dancong tea: Based on stable isotopes and machine learning
作者：Liu, Wenwen;Zhao, Jie;Liang, Shuilian;Xiao, Lu;Wang, Xu;Chen, Yan;Liu, Wenwen;Zhao, Jie;Wei, Wan;Fu, Manqin
关键词：Harvest season; Altitude; Dancong tea; Stable isotope; Machine learning; Traceability
-
Insight into the changes in structural, physicochemical, and probiotic properties of yam peel polysaccharides subjected to different physical-assisted extraction methods
作者：Lu, Jinghui;Li, Dingjin;Duan, Zhenhua;Lu, Jinghui;Yu, Yuanshan;Xu, Yujuan;Li, Lu;Cheng, Lina;Peng, Jian;Chang, Hong;Lu, Jinghui
关键词：Chinese yam peel polysaccharides; Physicochemical properties; Surface morphology; Functional activity
-
The interaction between soluble dietary fiber and bound phenolic from litchi pomace, and its effect on gut microbiota and inflammation
作者：Chen, Xiaowei;Xu, Hanting;Xu, Yujuan;Wu, Jijun;Zou, Bo;Li, Lu;Yu, Yuanshan;Hu, Tenggen
关键词：Litchi pomace soluble dietary fiber; Bound phenolic; Simulating digestion; Antioxidant potential; Anti-inflammatory potential
-
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins
作者：Ying, Xiaoguo;Li, Xinyang;Deng, Shanggui;Zhang, Bin;Xiao, Gengsheng;Ma, Lukai;Xiao, Gengsheng;Xu, Yujuan;Brennan, Charles;Benjakul, Soottawat
关键词：aquatic products; lipid oxidation; protein oxidation; natural antioxidants; non-thermal treatment
-
Combined modified atmosphere package and melatonin treatments delay the senescence of bitter bamboo shoots by inhibiting the cell wall changes after harvest
作者：Wang, Ling;Zhang, Shuo;Luo, Zheng;Chen, Yulong;Qi, Yingwei;Ye, Mingqiang;Chen, Feiping;Dai, Fanwei;Huang, Hua
关键词：Bitter bamboo shoot; Postharvest shelf-life; Modified atmosphere package; Melatonin; Lignin; Cell wall polysaccharides
-
Effects of Glycerol Monooleate on Improving Quality Characteristics and Baking Performance of Frozen Dough Breads
作者：Liu, Haocheng;Xu, Yujuan;Wen, Jing;Xu, Zhijie;Liu, Haocheng;Yang, Jiguo;Zhou, Jinfeng;Liu, Haocheng;Si, Weili;Li, Jian;Sun, Xueke
关键词：loaf; emulsifier; water distribution; microstructure; bakery product quality
