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Effects of Ice Water Precooling and Storage Temperature on Physiological and Biochemical Characteristics of Oenanthe javanica

ZHUANG Yan,ZHANG Ting,HAN Yong-bin,GU Zhen-xin   

  1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Online:2013-12-25 Published:2014-01-03

Abstract:

The selected fresh Oenanthe javanica was packed or pretreated with ice water, and then stored at (4 ± 1) ℃
and (22 ± 2) ℃, respectively. The effects of storage temperature and precooling on its quality as well as physiological
and biochemical characteristics were investigated. Results showed that storage at (4 ± 1) ℃ decreased its water loss and
respiratory rate, inhibited the accumulation of lignin, total phenolic and malondialdehyde, slowed down the degradation of
chlorophyll and ascorbic acid, and the rate of browning. Storage at (4 ± 1) ℃ in combination with the pretreatment with ice
water could postpone the senescence of O. javanica, maintain its quality and prolong its shelf life.

Key words: Oenanthe javanica, ice water precooling, storage temperature, physio-biochemical characteristics