Paper Titles
Determination of Palladium in Waste Palladium-Loaded Carbon Catalyst Samples Using Microwave-Assisted Sample Digestion and ICP-OES
p.5281
Effect of Kernel Moisture Content to the Result of Bare Hand Threshing of Corn Ear Interval
p.5285
A Learning Method for Predicting the Binding Strength in RNA-Protein Complexes
p.5291
Temporal and Spatial Distribution Pattern of Carbon Sink in Forest Vegetation of Jiangxi Province
p.5295
Effect of Novel Preservative Solutions for Fresh-Cut Apple by Coating
p.5300
Synthesis and Properties of UV-Curable Soybean Oil Based Polyfunctional Acrylate
p.5304
UV Curable Thiol-Ene Adhesive for Flexible Packaging Based on CO
p.5308
Distribution and Changing of Petroleum Hydrocarbon in Jiaozhou Bay Waters
p.5312
Effect of Hg in Jiaozhou Bay Waters-Transfer Processes
p.5316

Effect of Novel Preservative Solutions for Fresh-Cut Apple by Coating

Article Preview

Abstract:

Preservative effect of novel preservation solutions for fresh-cut apple by edible coating was evaluated by a double-blind test at room temperature. The results showed that The preservative solutions, No1, No3, No4 and No5 had as excellent preventing browning effect as 1% NaCl solution. High concentrations of the preservative solutions could prevent browning effect, but would bring negative taste to the apple samples. 12.5% of No.3 was an optimal balance concentration of the preservative solution between anti-browning ability and taste-keeping ability, that is, it not only prevented the fresh-cut apples from browning effectively, but also kept their unique flavor and taste well.

You might also be interested in these eBooks
Machine Tool Technology, Mechatronics and Information Engineering View Preview

Info:

Periodical:

Applied Mechanics and Materials (Volumes 644-650)

Pages:

5300-5303

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.644-650.5300

Citation:

Cite this paper

Online since:

September 2014

Authors:

Heng Yuan Wu, Jian Xiong, Jun Ye*

Keywords:

Anti-Browning, Fresh-Cut Apple, Preservative Solution, Taste

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

© 2014 Trans Tech Publications Ltd. All Rights Reserved

Share:

Citation:

* - Corresponding Author

References

[1] Chen X, Han M, Su G. Discussion on today's world apple industry trends and the suggestions on sustainable and efficient development of apple industry in China [J]. Journal of Fruit Science, 2010, 27(4): 598-604.

Google Scholar

[2] Wang J, Li H and Liu D. Research Progress of Apple Nutrition Components and Health Function [J]. Food Research And Development, 2011, 32（1）: 164-168.

Google Scholar

[3] Rocha A, Morais A. Shelf life of minimally processed apple (cv. Jonagored) determined by colour changes [J]. Food Control, 2003, 14(1): 13-20.

DOI: 10.1016/s0956-7135(02)00046-4

Google Scholar

[4] Wei M, Zhou H, Chen X, Xin F. Effects of Storage Temperature on Browning of Fresh-cut Fuji Apples [J]. Journal of Northwest Forestry University, 2011, 26 (5): 131-134.

Google Scholar

[5] V. Pilizota, G. M. Sapers, V. Pilizota, et al. Novel browning inhibitor formulation for fresh-cut apples [J]. Journal of Food Science, 2006, 69 (4): 140-143.

DOI: 10.1111/j.1365-2621.2004.tb06354.x

Google Scholar

[6] Mchugh T H, Senesi E. Apple Wraps. A novel Methods to Improve The Quality and Extend the Shelf Life of Fresh-cut Apples [J]. Food Science, 2000, 65(3): 480-485.

DOI: 10.1111/j.1365-2621.2000.tb16032.x

Google Scholar

[7] Leea J Y, Parka H J. Extending shelf-life of minimally processed apples with edible coating and antibrowning agents [J]. Lebensm, Wiss. U. Technol, 2003, 36: 323-329.

DOI: 10.1016/s0023-6438(03)00014-8

Google Scholar

[8] Nan H J, Gao Y J. The research progress on preservation of fresh-cut fruits [J]. Food and Machinery, 2005, 22 (4): 66-68.

Google Scholar

[9] Liu C, He C and Xie T. Research on Preservation of Synsepalum Dulcificum by Coatings [J]. Advanced Materials Research, 2011, 239-242: 2158-2162.

DOI: 10.4028/www.scientific.net/amr.239-242.2158

Google Scholar

[10] Chen C, Wang B and Weng Y. Physiochemical and antimicrobial properties of edible aloe⁄gelatin composite films [J]. International Journal of Food Science and Technology, 2010, 45: 1050–1055.

DOI: 10.1111/j.1365-2621.2010.02235.x

Google Scholar