Effects of Active Modified Oxygen/Carbon Dioxide Preservative on Storage Quality of Fresh-Cut Durian
The fresh-cut durian deteriorates rapidly due to its high respiration.Active modified O2/CO2 preservatives are capable of inhibiting the respiration of fruits and vegetables by regulating the O2/CO2 ratio of packaging,thereby extending their shelf life.To investigate its preservation effect on fresh-cut durian,principal components analysis(PCA)was employed in this study to comprehensively evaluate the effects of different dosages of active modified O2/CO2 preservatives on nine key quality indicators of fresh-cut durian.The results showed that the T1 group(1 g)of durians had higher(P＜0.05)hardness and VC content compared to the CK group after 12 days of storage at 10 ℃,and the L*value of the color decreased by only 0.51 compared to day 0,showing optimal quality.Meanwhile,the respiration rate and ethylene production rate of durian in the T1 group were significantly(P＜0.05)lower than those of the CK group by 45.83％and 38.39％,respectively.Correlation analysis revealed that durians in the T1 group exhibited a significant(P＜0.05)negative correlation between ethylene production rate and storage time.Further PCA evalua-tion revealed that PC1 and PC2 represented 63.042％of the information of the nine indicators,and the quality of durian in the T1 group at the end of storage was closest to that of the CK group on day 6,further confirmingits optimal preser-vation effect.This study may provide an important reference for the development of preservation technology and com-prehensive quality evaluation of fresh-cut durian.
active modified oxygen/carbon dioxide preservativefresh-cut durianstoragequalityprincipal compo-nents analysis
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