Quality of fresh-cut pears(Pyrus bretschneideri Rehd cv. Huangguan) coated with chitosan combined with ascorbic acid and rosemary extracts
2010
Xiao, C., Shanghai Jiao Tong Univ., 800 Dongchuan Road, Shanghai 200240 (Peoples' Republic of China). SJTU-Bor Luh Food Safety Center | Luo, W. | Liu, M. | Zhu, L., Shanghai Jiao Tong Univ., 800 Dongchuan Road, Shanghai 200240 (Peoples' Republic of China). Dept. of Food Science and Engineering | Li, M., Guangdong Ocean Univ., Zhangjiang 524025 (Peoples' Republic of China). Engineering Coll. | Yang, H., Henan Univ. of Technology, 140 S Songshan Rd, Zhengzhou, Henan 450052 (China)
The combined effects of chitosan coating plus antioxidants on the quality of fresh-cut 'Huangguan' pears(Pyrus bretschneideri Rehd) were investigated. Pear wedges were immersed in 2%(w/v) chitosan solution with 0.03% rosemary or in 0.5%(w/v) ascorbic acid, followed by dipping in 2%(w/v) chitosan solution. Physico-chemical and sensory qualities of the fruits were evaluated during 3d of storage at 20 deg C. Results indicated that chitosan + rosemary and ascorbic acid + chitosan improved the preservation of fresh-cut pear compared with the control. Compared with ascorbic acid + chitosan, chitosan + rosemary suppressed the polyphenol oxidase activity and reduced the loss of phenolic content, retained higher L and h values, and scored higher for color and visual appearance. No significant differences in electrolyte leakage, soluble solids content, pH, firmness and weight loss were observed between the two treatments. Ascorbic acid sharply increased in the coated samples after pretreatment with 0.5% ascorbic acid. Data obtained in this study suggest that the chitosan incorporated with rosemary improved the antioxidant protection and sensory qualities of fresh-cut pears, providing a great advantage in the reduction of browning, which is the main problem of quality deterioration in fresh-cut produce.
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