Abstract:

Abstract: The effect of ginger extract on preservation of fresh-cut ‘Red Fuji’ apple was researched under immersing process with different concentrations, and physiological-quality indexes and microbial dynamic change were determined during the storage period. The results showed that: the respiratory rate and ethylene release quantity were significantly delayed. The weightlessness rate and the loss of acid titration were significantly reduced. The PPO activity and the accumulation of MDA were effectively inhibited. Combined with sensory quality that fuzzy evaluation, the best preservation effect was the 0.1g?ml-1ginger extract.