Improving postharvest quality and antioxidant capacity of sweet cherry fruit by storage at near-freezing temperature
作者: Handong ZhaoBaogang WangKuanbo CuiJiankang CaoWeibo Jiang
作者单位: 1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
2Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, PR China
3Agricultural Mechanization institute, Xinjiang Academy of Agricultural Sciences, No. 291 Nanchangnanlu, Urumqi 830091, PR China
刊名: Scientia Horticulturae, 2019, Vol.246 , pp.68-78
来源数据库: Elsevier Journal
DOI: 10.1016/j.scienta.2018.10.054
关键词: Sweet cherry fruitNear-freezing temperaturePostharvest qualityConsumer acceptanceAntioxidants
原始语种摘要: Abstract(#br)To improve postharvest quality of sweet cherry, the effect of near-freezing temperature (NFT) storage was evaluated by analyses of postharvest characteristics, biological compounds and antioxidant property. The fruit were stored at 5 °C, 0 °C and NFT (determined by biological freezing curve) respectively. NFT extended the longest storage period (up to 100 d) and maintained the consumable and better sensory quality. NFT storage delayed the senescence by suppressing respiration rate, softening, malondiadehyde accumulation and decay rate. Compared to 0 °C storage, the decay rate of fruit stored at NFT was approximately 4∼8-fold lower at the end of storage and shelf-life. NFT also reduced weight loss and biological disorder (such as pitting and pedicel browing) during sweet...
全文获取路径: Elsevier  (合作)
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影响因子:1.396 (2012)

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关键词翻译
关键词翻译
  • quality 品质
  • cherry 樱红
  • freezing 冰冻
  • biological 生物学的
  • storage 蓄水量
  • sweet 甜的
  • antioxidant 抗氧化剂
  • temperature 温度
  • fruit 水果
  • NFT Network File Transfer