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- Title
Preservation effect of ginger essential oil and sodium alginate compound coating on cherimoya fruit.
- Authors
CHEN Xiaoyun; ZHANG Fuping; FU Li; ZHANG Bin
- Abstract
The compound coating of galangal essential oil and sodium alginate was used in cherimoya fruit packaging. Mechanical properties and bacteriostatic activity against aspergillus niger of the compound coating as well as its physiological and biochemical indexes were studied. Mildew rate, weight loss rate, reducing sugar content, starch content, soluble and insoluble pectin content, respiratory intensity, ethylenerelease, amylase activity, polygalacturonase (PG), cellulase (Cx) activity were used to comprehensively evaluate its preservative function on fruit. The test results showed that weight loss rate, mildew rate and fruit cracking rate of cherimoya fruit could be effectively reduced; cell wall metabolism related enzymes activity was inhibited; degradation of polysaccharides in pericarp was delayed and the fruit was kept fresh and firm; fruit shelf life was moderately expanded and original taste and quality was maintained. 12.5% Nanjiang essential oil was the best addition of the compound coating, with the best fresh--keeping effect.
- Subjects
ESSENTIAL oils; SODIUM compounds; SODIUM alginate; PECTINS; FRUIT; FRUIT packaging
- Publication
China Food Additives, 2023, Vol 34, Issue 3, p221
- ISSN
1006-2513
- Publication type
Article
- DOI
10.19804/j.issn1006-2513.2023.03.026