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Study on the evaluation of carboxymethyl‐chitosan concentration and temperature treatment on the quality of “Niuxin” persimmon during cold storage
Author(s) -
Xue Jianxin,
Huang Liang,
Zhang Shujuan,
Sun Haixia,
Gao Tingyao
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14560
Subject(s) - titratable acid , chemistry , cold storage , polyphenol oxidase , chitosan , tannin , food science , point of delivery , horticulture , peroxidase , biochemistry , enzyme , biology
In order to investigate the effects of the concentration and temperature treatment of carboxymethyl‐chitosan (CM‐C) solution on the quality of “Niuxin” persimmon during cold storage, the fruits were soaked in CM‐C solution in different temperature and concentrations, to study the changes of the indicators including SSC, total titratable acid, firmness, soluble tannin, protopectin, peroxidase (POD), polyphenol oxidase (PPO), and relative electrical conductivity during cold storage. Results showed that heat treatment, CM‐C treatment, combined heat, and CM‐C treatment could effectively maintain the storage quality of “Niuxin” persimmon. Then, a comprehensive evaluation method was proposed for the storage quality based on factor analysis: the principal component analysis was used to perform factor analysis on above eight indicators, the cumulative variance contribution reached 93.352%. A combination of heat treatment at 50°C and 1% CM‐C solution was finalized as the best way to keep the fruits fresh, and the optimal storage period was 40 days. Practical applications This study investigated the effects of different temperatures and different concentrations on carboxymethyl‐chitosan (CM‐C) solution‐treated “Niuxin” persimmon fruit. This work will help to extend the storage life and expand the sales area of “Niuxin” persimmon fruit and increase the industrial income.