Journal
FOOD AND BIOPROCESS TECHNOLOGY
Volume 7, Issue 3, Pages 671-681Publisher
SPRINGER
DOI: 10.1007/s11947-013-1085-9
Keywords
Pear; Coating treatment; Storage; Antioxidant; Calciumchloride; Chitosan; Pullulan
Categories
Funding
- key projects in the National Science and Technology Pillar Program during the 11th 5-year plan period [2006BAD22B01]
- National Natural Science Foundation of China [31171769]
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Effects of different calcium chloride, chitosan and pullulan coating treatments on antioxidant activity of Huang guan pears (Pyrus pyrifolia Nakai) during storage have been studied. Total phenolic content, phenolic composition, total flavonoid content, superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT) activities, and antioxidant activity (1,1-diphenyl-2-picrylhydrazyl (DPPH), 2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant potential (FRAP)) were determined in peel and pulp tissues over 210 days. Coating treatments slowed decrease of total phenolic and flavonoid contents, chlorogenic acid, arbutin, catechin and caffeic acid, SOD and CAT activities, and total antioxidant activity. However, POD activity was inhibited. The antioxidant content in the peel was higher than in the pulp. Of the coatings, chitosan was the most effective, but overall, all coatings may be useful to extend shelf-life, maintain quality and control decline of antioxidant activity in pear.
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