FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (17): 277-283.doi: 10.7506/spkx1002-6630-20181225-299

• Packaging & Storage • Previous Articles     Next Articles

Effects of ε-Polylysine and L-Ascorbic Acid on the Quality of Fresh-Cut Spinach

YU Jie, XIE Jing   

  1. (1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Shanghai Professional Technology Service Platform for Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; 3. Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China; 4. National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China)
  • Online:2019-09-15 Published:2019-09-23

Abstract: In order to investigate the effects of ε-polylysine and L-ascorbic acid treatments in preserving the quality of fresh-cut spinach, 16 treatment groups were designed with none, and ε-polylysine and/or L-ascorbic acid at different concentrations. Out of these, groups B (0.05 g/L ε-polysine), E (10 g/L L-ascorbic acid) and K (0.05 g/L ε-polylysine + 10 g/L L-ascorbic acid) were selected for their longer shelf life. The antimicrobial effects of the three treatments on the bacteria present on fresh-cut spinach were evaluated as well as their effects on the antioxidant enzyme activities and physicochemical quality of fresh-cut spinach. The results showed that antibacterial effects of the treatments were in the decreasing order of group K > group B > group E while their effects in regulating reactive oxygen metabolism were in the decreasing order of group K > group E > group B. In conclusion, the combined treatment had a synergistic effect and extended the shelf life of fresh-cut spinach up to 12 days, while 0.05 g/L ε-polylysine treatment prolonged the shelf life to 11 days through its antibacterial effect and 10 g/L L-ascorbic acid prolonged the shelf life to 10 days by improving active oxygen metabolism.

Key words: fresh-cut spinach, ε-polylysine, L-ascorbic acid, antibacterial effect, reactive oxygen metabolism

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