Effects of ethanol combined with ascorbic acid and packaging on the inhibition of browning and microbial growth in fresh-cut Chinese yam
文献类型： 外文期刊
作者： Gao, Jia 2 ; Zhu, Yongqing 1 ; Luo, Fangyao 1 ;
作者机构： 1.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu, Sichuan, Peoples R China
2.Minist Agr, Key Lab Biol & Genet Improvement Hort Crops South, Chengdu, Sichuan, Peoples R China
关键词： ethanol; fresh-cut Chinese yam; modified atmosphere packaging (MAP); vacuum packaging
期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）
ISSN： 2048-7177
年卷期： 2018 年 6 卷 4 期
页码：
收录情况： SCI
摘要： The objective of this study was to investigate the effects of aqueous solutions of ethanol (25%, v/v) and ascorbic acid (AA, 1%, m/v) alone and in combination, along with modified atmosphere packaging (MAP) or vacuum packaging (VP), on the physicochemical properties and microbial quality of fresh-cut Chinese yam slices during 4 degrees C storage. The data showed that ethanol (25%, v/v) combined with AA (1%, m/v) and MAP treatment resulted in the lowest changes for headspace gas composition, color, electrical conductivity, overall visual quality, aerobic plate count population, and mold and yeast population in fresh-cut Chinese yam over 21days of 4 degrees C cold storage, which was more effective at both inhibiting microbial growth and delaying browning than ethanol or AA alone or a commonly used sanitizer, sodium hypochlorite. The experiment on packaging demonstrated that samples treated with VP and 25% ethanol with 1% (m/v) AA dip can only preserve the sensory qualities of fresh-cut Chinese yam slices up to 7days at 4 degrees C, but 25% (v/v) ethanol in conjunction with 1% (m/v) AA packed with MAP had antibrowning potential and maintained the quality of fresh-cut Chinese yam slices up to 14days when stored at 4 degrees C.
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