期刊
FOOD CHEMISTRY
卷 124, 期 2, 页码 569-575出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.06.075
关键词
Fruit; Edible film; Texture properties; Quality
资金
- Start-up Foundation for Doctor of Shanghai Ocean University [B-8203-08-0291]
- Science Foundation for the Excellent Youth Scholars of Shanghai [B-8101-09-0025]
- Innovation Action Plan [08390513900]
- Shanghai Municipal Education Commission [J50704]
To investigate the effects of edible coatings, such as shellac and Semperfresh (TM) (sucrose-polyester based coating) on the brittleness and firmness of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua), the changes in the cell-membrane permeability and cell-wall constituents, such as total pectin (TP), Na2CO3-soluble pectin (NSP), CDTA-soluble pectin (CSP), water-soluble pectin (WSP), hemicellulose and cellulose were periodically measured, for up to 60 days of cold storage (4 degrees C) after harvesting. The activities of peroxidase (POD), pectinesterase (PE), polygalacturonase (PG), and cellulose were also assayed. The data suggested that high POD activity and low activity of cell-wall-degrading enzymes, such as PE, PG, and cellulase in the coated pears were associated with a high integrity of the cell membrane and few changes in the cell-wall constituents, which contributed to high levels of brittleness and firmness in the pears during storage; further, the shellac coating provided a better effect than Semperfresh coating. (C) 2010 Published by Elsevier Ltd.
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