FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (2): 233-236.doi: 10.7506/spkx1002-6300-201002059

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Effect of Acetaldehyde Fumigation on Fresh-cut Chinese Water Chestnut Quality during Room Temperature Storage

DENG Li-li1,MING Jian1,2,TIAN Wei-na1,ZENG Kai-fang1,2,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China ;
    2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China
  • Received:2009-03-20 Online:2010-01-15 Published:2010-12-29
  • Contact: ZENG Kai-fang1,2,*


Postharvest Chinese water chestnuts were exposed to 0, 0.1%, 0.5% or 1.0% acetaldehyde vapor for 4 h in a wellsealed container and, thereafter, stored in a cool, dry and ventilative place for 2 days. Following being peeled and sliced, the resulted Chinese water chestnut slices were stored in a plastic container covered with fresh-keeping film at ambient temperature (12 ℃) and were evaluated for color, nutrients and weight loss at intervals of 2 days. Results showed that acetaldehyde treatment at 0.1%, 0.5% or 1.0% levels resulted in an effective delay of browning and a significant reduction of water loss in fresh-cut Chinese water chestnuts. The best browning-delaying effect was seen in 0.5% acetaldehyde-treated group, and 0.1% acetaldehyde treatment significantly increased the soluble solids content and decreased the titratable acidity. However, the degradation of reduced ascorbic acid was accelerated due to acetaldehyde treatment.

Key words: fresh-cut Chinese water chestnut, acetaldehyde treatment, quality, browning

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