Journal
FOOD CHEMISTRY
Volume 320, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.126641
Keywords
Longan (Dimocarpus longan Lour.); Quality attributes; Nutritive properties; Storability; Acidic electrolyzed oxidizing water (AEW); Storage
Funding
- National Key Research and Development Program of China [2016YFD0400102]
- International Cooperation and Exchange Program on Science and Technology at Fujian Agriculture and Forestry University of China [KXGH17006]
- Project of Finance Department of Fujian Province in China [KLe16H01A, KLe16002A]
- Science and Technology Innovation Foundation at Fujian Agriculture and Forestry University of China [CXZX2017418, CXZX2017419, CXZX2016086, CXZX2017253, CXZX2017254, KF2015051]
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The aim of this study was to use acidic electrolyzed water (AEW) to treat longan fruit and evaluate the effects of AEW treatment on storability, quality attributes and nutritive properties of longans during storage. The data indicated that, as compared to the control samples, AEW treatment could effectively reduce the respiration rate and pericarp cell membrane permeability, retard the occurrences of pericarp browning, pulp breakdown and fruit disease, keep a higher rate of commercially acceptable fruit. Additionally, AEW treatment could suppress the decrease of chromaticity values of L*, a* and b* of the fruit surface, keep higher amounts of pericarp carotenoid, chlorophyll, flavonoid and anthocyanin, maintain higher amounts of pulp total soluble solid (TSS), total soluble sugars, sucrose and vitamin C. These results demonstrated that AEW treatment at pH of 2.5, ACC of 80 mg/L could maintain higher quality attributes and nutritive properties, and display better storability of harvested longans.
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