Effect of Coating with Oxidized Corn Starch on Physiological Properties and Quality of Sweet Cherry during Cool Storage

doi:10.7506/spkx1002-6630-201522037

Abstract

Abstract:

This study assessed the effect of coating with oxidized corn starch on postharvest preservation of fruits of
sweet cherry cultivar ‘Hongdeng’ stored at 0 ℃ and 7 ℃, respectively. Results showed that coating with oxidized corn
starch effectively decreased the weight loss rate and respiration rate, maintained membrane permeability, and inhibited the
accumulation of malondialdehyde (MDA). In addition, the coating treatment also effectively maintained the contents of
total soluble solid, titratable acidity and VC, and a better appearance, flavor and taste of fruit. The quality of coated fruit
during storage at 0 ℃ was better than that at 7 ℃. It is suggested that coating with oxidized corn starch effectively delays the
postharvest senescence of sweet cherry during cool storage and maintains the quality of fruits to the maximum extent, thus
providing a new candidate coating material for fruits and vegetables.

Key words: sweet cherry, low temperature, oxidized corn starch, coating

CLC Number:

TS255.3

YU Guangwei, WANG Yi, YU Xiaosen, LI Yongcai, BI Yang. Effect of Coating with Oxidized Corn Starch on Physiological Properties and Quality of Sweet Cherry during Cool Storage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201522037.

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Effect of Coating with Oxidized Corn Starch on Physiological Properties and Quality of Sweet Cherry during Cool Storage

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