Fresh-keeping Effect of Natural Preservative on Malu Grapes during Storage

FOOD SCIENCE ›› 0, Vol. ›› Issue (): 343-347.

Fresh-keeping Effect of Natural Preservative on Malu Grapes during Storage

Xiao-Liang HU,

Received:2011-01-14 Revised:2011-08-12 Online:2011-09-25 Published:2011-09-24
Contact: Xiao-Liang HU E-mail:hxliang135@yahoo.cn

Abstract

Abstract: The fresh-keeping effects of chitosan, alginate, nisin and lysozyme on Malu grapes during 4 ℃ storage were compared by determining their sensory quality, weight loss, hardness, respiration rate, vitamin C content, soluble solid content and SOD activity. The results indicated that chitosan-coating treatment had the best preserving effect on the sensory quality of Malu grapes. The weight loss, vitamin C content, soluble solid content, hardness and SOD activity of chitosan-treated grapes after 25 days of storage were 9.34%, 2.3 mg/100 g, 12.1%, 1027.59 kg/cm2 and 87.3 U/g, respectively. Meanwhile, the respiration intensity exhibited a significant decrease when compared with other treatment groups.

Key words: grape, preservation, coating, chitosan

Xiao-Liang HU. Fresh-keeping Effect of Natural Preservative on Malu Grapes during Storage[J]. FOOD SCIENCE, 0, (): 343-347.

[1]	JIANG Feihong, LEI Huanqing, REN Tingting, MENG Diaoqin, YUE Tianli,. Preparation and Adsorption Properties of Magnetic Fe3O4/Chitosan Microspheres for Separation of Organic Acids from Apple Juice [J]. FOOD SCIENCE, 2020, 41(9): 7-14.
[2]	DU Yuemei, HAN Hedan, GUO Zhuoyu, GAO Liping. Effect of Grape Seed Proanthocyanidin Extract on Cisplatin-Induced Apoptosis of Mouse Testicular Sertoli TM4 Cells [J]. FOOD SCIENCE, 2020, 41(9): 98-104.
[3]	ZHOU Zhiqiang, MA Jinju, GAN Jin, LI Kun, LI Kai, ZHANG Wenwen, TU Xinghao, DU Liqing, ZHANG Hong. Effect of Bleached Shellac/Tannic Acid Composite Coating on Mango Preservation at Room Temperature [J]. FOOD SCIENCE, 2020, 41(9): 145-152.
[4]	CHEN Baoli, QIN Zhen, ZHAO Liming. Gene Cloning, Expression and Characterization of β-N-Acetylglucosaminidase from Bacillus amyloliquefaciens [J]. FOOD SCIENCE, 2020, 41(8): 123-129.
[5]	XU Xiaomei, WEN Jiaying, WANG Qinghua. Molecular Docking of Small-Molecule Monosaccharides and Their Analogues with α-Glucosidase [J]. FOOD SCIENCE, 2020, 41(8): 139-143.
[6]	CHEN Mengling, LAN Weiqing, LI Hanxiao, REN Zhichu, LU Zixuan, XIE Jing. Action Mechanism of Oregano Essential Oil against Staphylococcus saprophyticus [J]. FOOD SCIENCE, 2020, 41(7): 46-51.
[7]	SU Jing, GONG Rong. Recent Advances in Understanding Glutathione during Wine-Making Process [J]. FOOD SCIENCE, 2020, 41(7): 283-291.
[8]	LI Aihua, WANG Lingyun, SU Jun, WANG Qianqian, ZHANG Linyu, TAO Yongsheng. Odor Activity Modulation of Aroma Compounds in Spine Grape Wine by Mixed Fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae [J]. FOOD SCIENCE, 2020, 41(6): 72-78.
[9]	LIN Xiaotong, PAN Li, LUO Shiyu, WANG Bin. Recombinant Expression and Enzymatic Characterization of Glucose Oxidase in Aconidial Aspergillus niger Strain [J]. FOOD SCIENCE, 2020, 41(6): 79-85.
[10]	ZHANG Huan, LI Peijun, TIAN Xinglei, CHEN Qian, KONG Baohua. Antimicrobial Activities of Lactic Acid Bacteria and Staphylococcus xylosus against Clostridium perfringens [J]. FOOD SCIENCE, 2020, 41(6): 86-92.
[11]	NING Yawei, SU Dan, FU Yunan, HAN Panpan, WANG Zhixin, JIA Yingmin. Antibacterial Mechanism of Antimicrobial Peptide Brevilaterin Combined with ε-Polylysine against Staphylococcus aureus [J]. FOOD SCIENCE, 2020, 41(5): 15-22.
[12]	XUE Hongkun, TAN Jiaqi, LIU Chai, LIU Chenghai. Isolation, Purification, Structure Identification and Anti-tumor Activity of Anthocyanin from Kyoho Grape Skins [J]. FOOD SCIENCE, 2020, 41(5): 39-48.
[13]	LIU Shasha, ZHANG Yuxiao, WANG Liang, YUN Liping, CHEN Yong, ZHANG Xinhua, GUO Yanyin. Effect of Active Modified Atmosphere on the Inhibition of Gilbertella persicaria [J]. FOOD SCIENCE, 2020, 41(5): 186-192.
[14]	WANG Hui, WU Min, ZHAO Yujie, GU Xiaolian, ZHANG Xinli, CHANG Chao, WU Jin’e. Preparation and Antibacterial and Physical Properties of Antibacterial Membrane Containing Zinc and ε-Polylysine [J]. FOOD SCIENCE, 2020, 41(5): 223-229.
[15]	ZHU Yanxia, YANG Jiahui, WANG Shasha, SU Yingyue, CHANG Yuan, YANG Zhigang, YUAN Chunlong. Effect of Cold Macerationon the Flavor of Dry White Wine Made from ‘Guankou’ Grapes [J]. FOOD SCIENCE, 2020, 41(4): 199-206.

Fresh-keeping Effect of Natural Preservative on Malu Grapes during Storage

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments