Effects of Chitosan and Sodium Benzoate on the Quality of Fresh-cut Apples
In order to extend the shelf life of fresh-cut apples,Red Fuji Apples were used as raw materials.Fresh-cut apples were treated with a combination of running water,1.0％Chitosan solution,1.4％Sodium Benzoate solution,1.0％Chitosan solution,and 1.4％Sodium Benzoate solution.The treated samples were stored in a 4 ℃ refrigerator,and sensory evaluation,weight loss rate,soluble solid content,and determination of Malondialdehyde content and Peroxidase content.The experimen-tal results show that the 1.4％Sodium Benzoate treatment group has the best preservation effect compared to other treatment groups during a storage time of4 days.It can keep fresh-cutapples in a relatively fresh state,extend the shelf life of fresh-cut apples,and provide reference for the application of fresh-cut apple preservation technology.
sodium benzoatechitosancomposite coatingfresh-cut apples
NETL
NSTL
万方数据
