Effects of Chitosan/Bamboo Leaf Antioxidant Treatments on the Quality of Fresh-Cut Ginger during Storage
Purpose:To examine the effects of chitosan (CTS) and antioxidant of bamboo leaves (AOB) applied individually and in combination on the quality of fresh-cut ginger during storage.Methods:Fresh-cut ginger slices were soaked in distilled water,0.3％ AOB,1.5％ CTS and 0.3％ AOB + 1.5％ CTS solution,respectively,for 5 min,and then taken out and drained before being packaged in a polyethylene (PE) film and stored in a refrigerator at (14 ± 1.0) ℃.Physiochemical indicators were measured every 5 days during the storage period.Results:Compared with control,all of the three treatments could affect the preservation of fresh-cut ginger to varying degrees.The three treatments inhibited the development of browning,delayed the decrease in VC content,reduced the accumulation of MDA content,inhibited the growth of microbes,maintained good hardness,springiness,chewiness,and restrained texture deterioration of fresh-cut ginger.The CTS +AOB treatment restrained the destruction of cellular inclusions in fresh-cut ginger and the development of plasmolysis.Conclusions:The treatment of 0.3％ AOB + 1.5％ CTS showed the best effect on the preservation of fresh-cut ginger,followed by the 1.5％ CTS treatment.The 0.3％ AOB treatment did not show any apparent effect on the preservation of fresh-cut ginger.
fresh-cutgingerchitosanantioxidant of bamboo leaves (AOB)preservation
国家科技期刊平台
NSTL
万方数据
维普
