Effect of modified atmosphere packaging on microbial growth, quality and enzymatic defence of sanitiser washed fresh coriander

文献类型： 外文期刊

第一作者： Fang, Xiangjun

作者： Fang, Xiangjun;Chen, Hangjun;Gao, Haiyan;Fang, Xiangjun;Chen, Hangjun;Gao, Haiyan;Yang, Hailong;Li, Yunlong;Mao, Peicheng;Jin, Tony Z.

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关键词： Fresh coriander;modified atmosphere packaging;quality;shelf life;washing

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

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收录情况： SCI

摘要： Fresh coriander samples were washed in an aqueous chlorine dioxide solution and stored in modified atmosphere packaging (MAP) with air (T0), 4%O-2+3%CO2+93%N-2 (T1); 10%O-2+3%CO2+87%N-2 (T2); 15%O-2+3%CO2+82%N-2 (T3); 20%O-2+3%CO2+77%N-2 (T4) at 4 degrees C for 14days. After 14days, the ascorbic acid contents in samples were 24.8 (T3), 22.4 (T4), 19.6 (T0), 18.2 (T2) and 8.8 (T1) mg/100g; the total phenol contents were 59.9 (T3), 53.8 (T0), 50.1 (T4), 44.8 (T2) and 39.3 (T1) mg gallic acid/100g; and the total chlorophyll contents were 1.60 (T3), 1.52 (T4), 1.05 (T2), 0.91 (T0) and 0.63 (T1) mgg(-1) respectively. T3 treatment resulted in the best colour maintenance, the least bacterial growth, and the highest activities of superoxide dismutase and catalase throughout the storage period as compared to others. The data revealed that the T3 MAP condition in combination of aqueous chlorine dioxide washing significantly (P<0.05) maintained the quality and extended the shelf life of fresh coriander.

分类号： TS2

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