Effect of Calcium Chloride Treatment on Storage Quality of Fresh-Cut Pineapple Slices
To investigate the effect of calcium chloride treatment on the storage quality of fresh-cut pineapple slices,the slices were immersed in 0%,0.5%,1.0%,and 1.5%CaCl2 solution for 10 min and stored at tem-peratures of 4℃and-18℃,respectively.Determination was conducted every 2 d(4℃)and 30 d(-18℃)regularly on the sensory indexes,vitamin C(VC)content,total phenol content,and the activities of polyphe-nol oxidase(PPO),peroxidase(POD),superoxide dismutase(SOD),and bromelain.It was found that the appropriate mass fractions of CaCl2 treatment effectively inhibited the increase in mass loss rate,browning in-dex,ɑ* value,and b* value of fresh-cut pineapple slices during refrigeration and frozen storage.It also de-layed the decrease in hardness,L*value,total soluble solids content,VC content,and total phenol content.Additionally,CaCl2 treatment reduced the activities of PPO,POD,and bromelain while increasing that of SOD.Among the different mass fractions of CaCl2 treatment groups,pineapple slices in the 1.5%CaCl2 treat-ment group showed better storage quality during refrigeration and frozen storage.
万方数据
维普
