期刊
FOOD CHEMISTRY
卷 114, 期 2, 页码 547-552出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.09.085
关键词
Chinese jujube (Ziziphus jujuba Mill. var. inermis (Bunge) Rehd); Nano-packing; Preservation
资金
- National High Technology Research and Development Program of China [2007AA100403,]
- National Key Technology R D Program
- Ministry of Science and Technology of China [2006BAK02A28]
- Jiangsu Province Science and Technology Department [BE2006312]
The effect of a novel nano-packing material on preservation quality of Chinese jujube (Ziziphus jujuba Mill. var. inermis (Bunge) Rehd) during room temperature storage was investigated. The nano-packing material with lower relative humidity, oxygen transmission rate and high longitudinal strength (2.05 g/m(2) 24 h, 12.56 cm(3)/m(2) 24 h 0.1 MPa and 40.16 MPa, respectively) was synthesized by blending polyethylene with nano-powder (nano-Ag, kaolin, anatase TiO2, rutile TiO2). The results showed that the nano-packing material had a quite beneficial effect on physicochemical and sensory quality compared with normal packing material. After 12-day storage, fruit softening, weight loss, browning and climatic evolution of nano-packing were significantly inhibited. Meanwhile, the contents of titrable acid and ascorbic acid were decreased to 0.21%, 251 mg/100 g, for nano-packing and 0.15%, 198 mg/100 g, for normal packing; The contents of total soluble sugar, reducing sugar, total soluble solids and malondialdehyde were increased to 28.4%, 5.2%, 19.5% and 98.9 mu mol/g for nano-packing and 30.0%, 6.3%, 23.1% and 149 mu mol/g for normal packing. Therefore, the nano-packing could be applied for preservation of Chinese jujube to expand its shelf life and improve preservation quality. (c) 2008 Elsevier Ltd. All rights reserved.
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