Fresh-Keeping Effect of Different Films on Fresh-Cut Pumpkin during Storage at Low Temperature

Abstract

Abstract: The present study aimed to evaluate the fresh-keeping effect of two types of edible multi-purpose preservative films (prepared mainly with chotisan and sodium alginate in the presence and absence of clove oil) on fresh-cut ‘Miben’ pumpkin. Fresh-cut ‘Miben’ pumpkin was coated with different films, and then stored at low temperature. Textural properties, ethylene production, and MDA content in fresh-cut pumpkin were determined during storage period. The results indicate that the two types of edible preservative films could obviously maintain textural properties, reduce MDA accumulation, and delay ethylene production in fresh-cut pumpkin. The edible film consisting of chotisan, sodium alginate and clove oil was more effective in maintain storage quality of fresh-cut pumpkin and prolonging its shelf-life.

Key words: preservative film, fresh-cut pumpkin, storage

CLC Number:

TS205.7

References

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