Effect of Cold Shock Treatment on Quality of Yizhou Papaya during Storage

doi:10.7506/spkx1002-6630-200924100

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24 ): 436-438.doi: 10.7506/spkx1002-6630-200924100

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Effect of Cold Shock Treatment on Quality of Yizhou Papaya during Storage

ZHENG Ya-qin

(College of Life Sciences, Linyi Normal University, Linyi 276005, China)

Received:2009-06-25 Online:2009-12-15 Published:2010-12-29
Contact: ZHENG Ya-qin E-mail:yaqin-009@sina.com

Abstract

Abstract:

Yizhou papaya was used to investigate the effect of cold shock treatment (CST) on soluble solids, vitamin C, titratable acids, hardness and weight loss rate. Results showed that the cold treatment using ice and water mixture for 1 hour obviously delayed the decrease of hardness of papaya, reduced the degradation of vitamin C, inhibited the decline of titratable acids and decreased the weight loss rate, which resulted in an effect on attenuating maturation and senescence for fruits.

Key words: cold shock treatment, Yizhou papaya, storage quality

CLC Number:

TS255.3

ZHENG Ya-qin. Effect of Cold Shock Treatment on Quality of Yizhou Papaya during Storage[J]. FOOD SCIENCE, 2009, 30(24 ): 436-438.

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Effect of Cold Shock Treatment on Quality of Yizhou Papaya during Storage

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