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Controlling Effects of Preservative Blends on Blue Mold of Lily Bulb

LI Jian-peng, HU Lin-gang, LI Yong-cai*, BI Yang, GE Yong-hong, WANG Yi   

  1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
  • Online:2014-02-13 Published:2014-03-17

Abstract:

This study was designed to examine the inhibitory effect of mixtures of sodium silicate, sodium borate and
chitosan on blue mold of Lanzhou lily bulbs (Lilium davidii var. unicolor). Based on single-factor experiments, a quadratic
polynomial regression equation model was developed by using Box-Behnken design (BBD) and elucidated by response
surface analysis. The results showed that all three preservatives when used individually reduced the expansion of blue
mold effectively and their efficacy descended in the order: sodium silicate > chitosan > sodium borate. The most
effective inhibitory activity against blue mold was obtained by mixing sodium silicate, sodium borate and chitosan at final
concentrations of 202 mg/L, 0.98 g/100 mL and 0.60 g/100 mL. The resulting lesion diameter was only 51% as compared to
the control, thereby significantly controlling the expansion of blue mold.

Key words: lily bulb, blue mold, preservatives, response surface methodology