Effect of chitosan coating with Nano-CaCO3 appendix on quality of fresh cut yam

Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery

Volumn 40, Issue 4, 2009, Pages 125-128

  Luo, Zisheng ^a   Xu, Xiaoling ^a   Xu, Tingqiao ^a   Xie, Jing ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Chitosan; Experiment; Nano CaCO3; Preservation; Yam

Indexed keywords

CHITOSAN COATINGS; L-VALUES; NANO-CACO3; POLYPHENOL OXIDASE; PRESERVATION; SHELF LIVES; TITRATABLE ACIDITIES; TOTAL PHENOLIC CONTENTS; VITAMIN-C; YAM;

CHITIN; COATINGS; ENZYMES; FRUITS; PHENOLS;

CHITOSAN;

EID: 65149088878     PISSN: 10001298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

1. Pan Yonggui, Shi Ruicheng. Postharvest physiology and biochemistry of fruits and vegetables responsing to mechanical stress [J]. Plant Physiology Communications, 2000, 36(6): 568-572. (in Chinese)
2. Peng Guixia, Yu Zhifang, Xia Zhihua, et al. Study on processing techniques for fresh-cut yam slices [J]. Food Science, 2003, 24(2): 66-69. (in Chinese)
3. Yu Zhifang, Peng Guixia, Xia Zhihua, et al. Studies on enzymatic browning mechanism of fresh-cut yams [J]. Food Science, 2003, 24(5): 44-49.(in Chinese)
4. Xie Ronghui, Qian Lizhong. Studies on the protective coloration technology on the fresh-cut rhizoma dioscoreae [J]. Journal of Wenzhou University: Natural Sciences, 2007, 28(6): 30-34. (in Chinese)
5. Li Xihong, Chen Li, Guan Wenqiang, et al. Study on processing PE added with Ag. contained nano material for protection against mould [J]. Food Science, 2002, 23(10): 129-132. (in Chinese)
6. 2 film on the storage of Fuji apples [J]. Food Science, 2001, 22(7): 74-76. (in Chinese)
7. x fruit wax [J]. Food Science, 2003, 24(7): 146-149. (in Chinese)
8. Slinkard K, Singleton V L. Total phenol analysis: automation and comparison with manual methods [J]. American Journal of Enology and Viticulture, 1977, 28(1): 49-55.
9. Zhou P G, Smith N L, Lee C Y. Potential purification and some properties of Monroe apple peel polyphenol oxidase [J]. J. Agric. Food Chem., 1993, 41(4): 532-536.
10. Cano M P, Lobo M G. Peroxidase and polyphenol oxidase in long-term frozen stored Papaya slices. Differences among hermaphrodite and female Papaya fruits [J]. J. Sci. Food Agric., 1998, 76(1): 135-141.
11. Martinez M V, Whitaker J R. The biochemistry and control of enzymatic browning [J]. Trends Food Sci. Technol., 1995, 6(6): 195-200.
12. Aquino Bolanos E N, Silva E M. Effects of polyphenol oxidase and peroxidase activity, phenolics and lignin content on the browning of cut jicama [J]. Postharvest Biol. Technol., 2004, 33(3): 275-283.