文献类型： 外文期刊

作者： Deng, Li-Zhen ¹ ; Xiong, Chun-Hong ¹ ; Pei, Yu-Peng ² ; Zhu, Zhi-Qiang ⁴ ; Zheng, Xia ³ ; Zhang, Yang ² ; Yang, Xu-Hai ³ ; Liu, Zi-Liang ² ; Xiao, Hong-Wei ² ;

作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China

2.China Agr Univ, Coll Engn, POB 194,17 Qinghua Donglu, Beijing 100083, Peoples R China

3.Shihezi Univ, Coll Mech & Elect Engn, Shihezi 832001, Peoples R China

4.Natl Engn & Technol Res Ctr Preservat Agr Prod, Tianjin 300384, Peoples R China

关键词： Dried apricot; Quality change; Storage temperature; Package; Light; Modelling

期刊名称：FOOD CONTROL （ 影响因子：6.652； 五年影响因子：6.498 ）

ISSN： 0956-7135

年卷期： 2022 年 136 卷

页码：

收录情况： SCI

摘要： The effects of different temperatures (4, 15, 25, and 35 degrees C), package (vacuum and normal pressure) and light/ dark conditions on the quality changes of dried apricots during storage for 6 months were investigated. Total carotenoids, total phenolics, and color values (L*, a*, and b*) significantly (p < 0.05) decreased with increase of storage temperature, especially at temperatures higher than 25 degrees C. While, the antioxidant capacity (DPPH and FRAP) decreased as the temperature increased from 4 to 25 degrees C, however, both of them increased when the temperature further increased to 35 degrees C. The vacuum package and dark storage protected the carotenoids from degradation and color deterioration, but had no significant (p > 0.05) effect on the retention of phenolics and antioxidant capacity. Weibull model could accurately predict the total carotenoids and color changes. The results suggest that dried apricots should be vacuum-packed and stored in dark at less than 25 degrees C on account of quality and stability.