Preparation and evaluation of an active modified oxygen/ carbon dioxide preservative for packaged fresh-cut durian
文献类型： 外文期刊
作者： Wu, Guang 1 ; Hou, Shuangdi 3 ; Yin, Qingchun 4 ; Guo, Li 1 ; Deng, Hao 1 ;
作者机构： 1.Hainan Acad Agr Sci, Inst Agroprod Proc & Design, Key Lab Trop Fruit & Vegetable Cold Chain Hainan P, Haikou 571100, Peoples R China
2.Minist Agr & Rural Affairs, Coconstruct Minist & Prov, Key Lab Genet Resources Evaluat & Utilizat Trop Fr, Haikou 571100, Peoples R China
3.Tianjin Acad Agr Sci, Res Inst Agr Prod Preservat & Proc, Key Lab Agr Prod Storage & Preservat, Minist Agr & Rural Affairs, Tianjin 300384, Peoples R China
4.Hainan Acad Inspect & Testing, Inst Food Testing, Key Lab Trop Fruits & Vegetables Qual & Safety Sta, Haikou 570314, Peoples R China
关键词： Nanocomposite; Preservative; Durian; Package; Respiration
期刊名称：FOOD PACKAGING AND SHELF LIFE （ 影响因子：10.6； 五年影响因子：9.8 ）
ISSN： 2214-2894
年卷期： 2024 年 46 卷
页码：
收录情况： SCI
摘要： In this study, a series of chitosan/copper nanocomposites (CS/Cu-NCs) served as catalyzers for VC to remove O-2 in food packages were successfully synthesized, characterized, and further utilized to prepare an active modified O-2/CO2 preservative. Transmission electron microscope, ultraviolet-visible, and infrared spectra confirmed CS/Cu-NCs #1-3 were successfully synthesized. Three components of the preservative were optimized, and the best formulation was: CS/Cu-NCs #2: VC: NaHCO3=0.5:1.5:0.15. It maintained relatively stable O-2/CO2 in the package at 10 degrees C. Fresh-cut durian treated with 0 g (CK), 1.15 g (T1), 2.3 g (T2), and 3.45 g (T3) preservatives were stored at 10 degrees C. Results showed that T1 group exhibited significantly (P<0.05) higher firmness and VC content compared with CK at 12 d, indicating the best qualities. Key respiratory enzyme analyses verified that decreasing SDH, increasing G-6-PDH and 6-PGDH contributed mostly to the superior qualities of T1 group. This study could provide a prospective solution for packaged fresh-cut durian.
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