کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10224955 | 1701141 | 2018 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of honey and calcium dips on quality of fresh-cut nectarine (Prunus persica L. Batsch)
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
جنگلداری
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The effects of calcium chloride (CaCl2) and honey dips were investigated on the quality of fresh-cut nectarines. Nectarine fruit samples at the commercially ripe stage were wedged and then dipped in distilled water, 50% honey, 1% CaCl2 or 1% CaCl2 combined with 50% honey solutions, followed by storage at 4 ± 0.5 °C and 90 ± 2% relative humidity for 7 d. The following parameters were investigated during storage: firmness, total soluble solids (TSS), superficial color, color darkening score and index, total phenols content and the enzyme activities of peroxidase and polyphenol oxidase (PPO). CaCl2 and CaCl2 + honey solution dips improved the texture and maintained the TSS content. Honey and CaCl2 + honey suppressed an increase in the color difference. Minor changes were found in color attributes (lightness (L*), hue and chroma values), color darkening, total phenols content and PPO activity during storage. CaCl2 + honey maintained the quality of the nectarines by delaying color change and firmness loss.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Agriculture and Natural Resources - Volume 52, Issue 2, April 2018, Pages 140-145
Journal: Agriculture and Natural Resources - Volume 52, Issue 2, April 2018, Pages 140-145
نویسندگان
Bo Wen, Xiaozhen Wu, Yaowapa Boon-Ek, Lan Xu, Haifa Pan, Peng Xu, Yuyue Wu, Suriyan Supapvanich,