FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (3): 266-272.doi: 10.7506/spkx1002-6630-20171118-228

• Packaging & Storage • Previous Articles     Next Articles

Effect of Combined Ozone and Phytic Acid Treatment on Storage Quality of Fresh-Cut Fruit Cabbage

HAN Mengfan, JIANG Sirui, ZHONG Shurui, XU Yiqun, TAO Yang, HAN Yongbin*   

  1. (Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China)
  • Online:2019-02-15 Published:2019-03-05

Abstract: In order to improve the quality of fresh-cut fruit cabbage and extend the shelf life, ozone treatment (30 mg/L, 10 min), phytic acid immersion (0.5 mmol/L, 15 min), and their combination (0.5 mmol/L phytic acid immersion for 15 min followed by ozone treatment at 30 mg/L for 10 min) were used for the preservation of fresh-cut fruit cabbage, and untreated fresh-cut fruit cabbage was taken as a control. Fresh-cut fruit cabbage was cut into pieces with a dimension of 2 cm × 5 cm. After the above treatments, samples were packaged in polyethylene bags and then stored at 4 ℃. The physiological and microbiological properties of fresh-cut fruit cabbage were analyzed after storage for 0, 2, 4, 6 and 8 days. The results revealed that the highest contents of soluble sugar and soluble protein were recorded in the combined treatment group on day 8 of storage, which were 21% and 28% higher than those of the control, respectively. The combined treatment maintained higher levels of ascorbic acid, glucosinolate and isothiocyanate in fresh-cut fruit cabbage. Furthermore, the combined treatment elevated the content of total phenolics and the activities of superoxide dismutase (SOD) and phenylalanine ammonia lyase (PAL) while inhibiting the activities of peroxidase and catalase and reduced aerobic plate count by 2.10 (lg(CFU/g)) in comparison with the control. In summary, combined ozone and phytic acid treatment can improve the quality of fresh-cut fruit cabbage, and extend the shelf life.

Key words: fresh-cut fruit cabbage, ozone, phytic acid, physiological properties, preservation

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