کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6378628 1624984 2015 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
A short-term carbon dioxide treatment inhibits the browning of fresh-cut burdock
ترجمه فارسی عنوان
درمان کوتاه مدت دی اکسید کربن مانع از قهوه ای از باباش تازه شده می شود
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
چکیده انگلیسی
Fresh-cut burdock is susceptible to browning. The effect of short-term carbon dioxide (CO2) treatment on inhibiting browning of fresh-cut burdock during storage at 2-4 °C was investigated. The results showed that the burdock slices treated with CO2 for 4 h, 6 h and 8 h exhibited better visual quality during 8 d storage, compared with the ones treated with air. CO2 treatment for 6 h on the fresh-cut burdock slices reduced the respiration rate, lowered the activity of PPO and PAL, and the content of total phenolic compounds. On the other hand, CO2 treatment increased the content of H2O2, enhanced the activity of CAT, POD, and SOD, maintained DPPH inhibition rate and decreased the content of MDA. The results indicate that the short-term pure CO2 treatment can extend the shelf life of fresh-cut burdock by inhibiting its browning and improving its quality.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Postharvest Biology and Technology - Volume 110, December 2015, Pages 96-102
نویسندگان
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