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Effect of nano‐ZnO‐coated active packaging on quality of fresh‐cut ‘Fuji’ apple
Author(s) -
Li Xihong,
Li Weili,
Jiang Yunhong,
Ding Yulong,
Yun Juan,
Tang Yao,
Zhang Peipei
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02706.x
Subject(s) - browning , chemistry , shelf life , ethylene , malondialdehyde , peroxidase , food science , active packaging , polyvinyl chloride , postharvest , horticulture , nuclear chemistry , catalysis , antioxidant , food packaging , biochemistry , enzyme , organic chemistry , biology
Summary A novel nanopackaging was synthesised by coating polyvinyl chloride (PVC) film with nano‐ZnO powder, and its effects on the preservation quality of fresh‐cut ‘Fuji’ apple were investigated at 4 °C for 12 days. Compared with the control (PVC film), nanopackaging significantly reduced the fruit decay rate ( P < 0.05), as well as decreased the accumulation of malondialdehyde (MDA) from 74.9 nmol g −1 in the control to 53.9 nmol g −1 in the nanopackaging. Cutting caused an increase in ethylene level, suggesting wound‐induced ethylene production, which was suppressed in nanopackaging. Both the polyphenoloxidase and pyrogallol peroxidase activities were decreased in nanopackaging fruit. The initial appearance of apple slices was retained, and the browning index was prevented in nanopackaging samples, which was only 23.9, much lower than the control of 31.7 on day 12. These results indicated that nano‐ZnO active packaging could be a viable alternative to common technologies for improving the shelf‐life properties of ‘Fuji’ apples as a fresh‐cut product.