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Title of Journal: Food Measure

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Abbravation: Journal of Food Measurement and Characterization

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Springer US

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DOI

10.1007/978-0-387-75845-9_50

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ISSN

2193-4134

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Physicochemical properties enhancement of Chinese

Authors: Zhiyi Huang Jian Li Jianfeng Zhang Yuanyuan Gao Guohua Hui
Publish Date: 2016/07/26
Volume: 11, Issue: 1, Pages: 184-191
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Abstract

Effect of chitosan CS enriched with salicylic acid SA treatment on physicochemical quality enhancement of Chinese kiwi fruit Actinidia chinensis Planch was evaluated during storage at room temperature for 14 days Preservative treatment samples were dipped by CS SA and their combination CS + SA compared with the control treated by distilled water Changes in texture weight loss surface colour pH vitamin C soluble solids content SSC and microbiology were synchronously examined Results demonstrated that chitosan with salicylic acid presented more effective preservative effect than sole chitosan or salicylic acid treatment This optimal treatment significantly maintained texture and colour inhibited moisture loss and acidity change and delayed the decomposition of vitamin C and soluble solids The optimal treatment efficiently maintained texture and surface colour inhibited weight loss percentage 260  and acidity change and delayed the decomposition of vitamin C maximal content 9793 mg/kg and soluble solids Therefore CS enriched with SA coating provides an efficient alternative for physicochemical quality enhancement of Chinese kiwi fruitsThis work is financially supported by National Natural Science Foundation of China Grant No 81000645 and Scientific Research Development Project of Zhejiang A F University Talent Startup Project 2015FR020 2014FR071 Zhiyi Huang received research grant from Scientific Research Development Project of Zhejiang A F University Talent Startup Project 2015FR020 Jian Li received research grant from Scientific Research Development Project of Zhejiang A F University Talent Startup Project 2015FR020 Jianfeng Zhang received research grant from Scientific Research Development Project of Zhejiang A F University Talent Startup Project 2014FR071 Yuanyuan Gao received research grant from Scientific Research Development Project of Zhejiang A F University Talent Startup Project 2015FR020 Guohua Hui received research grant from S National Natural Science Foundation of China Grant No 81000645 and Scientific Research Development Project of Zhejiang A F University Talent Startup Project 2015FR020

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  1. Analysis of phenolic acids and anthocyanins of pasta-like product enriched with date kernels ( Phoenix dactylifera L.) and purple carrots ( Daucus carota L. sp. sativus var. atrorubens )
  2. Drying of shiitake mushrooms in a vacuum dryer and optimization of the process by response surface methodology (RSM)
  3. Effects of powdered activated carbon, diatomaceous earth and β-cyclodextrin treatments on the clarity and volatile compounds of tilapia ( Oreochromis niloticus ) skin gelatin
  4. Pork adulteration in commercial meatballs determined by chemometric analysis of NIR Spectra
  5. Engineering and functional properties of four varieties of pulses and their correlative study
  6. Characterization of sodium mobility, binding, and apparent viscosity in full-fat and reduced-fat model emulsion systems
  7. Functionalized polyurethane applied for foodborne pathogen detection
  8. Rheological modeling of non-depectinized beetroot juice concentrates
  9. Non-destructive analysis of caviar compositions using low-field nuclear magnetic resonance technique
  10. Determination of biogenic amines in Persian Gulf fish: application of stirrer bead milling extraction method
  11. Effects of fermentation on antioxidant properties of flours of a normal endosperm and quality protein maize varrieties
  12. Concentrations and health hazards of polycyclic aromatic hydrocarbons in selected commercial brands of milk
  13. Physico-chemical, antioxidant and bioactive changes in cortex core sections of carrot ( Daucus carota var. Pusa rudhira)
  14. Analysis of volatile compounds in New Zealand unifloral honeys by SPME–GC–MS and chemometric-based classification of floral source
  15. Analysis of volatile compounds in New Zealand unifloral honeys by SPME–GC–MS and chemometric-based classification of floral source
  16. Functional and antioxidant activity of Ziziphus jujube seed protein hydrolysates
  17. Real time on-package freshness indicator for guavas packaging
  18. Effect of grinding methods for flour characterisation of Pusa 1121 basmati rice brokens
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