Effects of Ultrasonic Treatment on the Quality and Related Enzyme Activities of Sweet Persimmon after Post-harvest

LIU Mengpei; SUN Wenwen; HAN Weijuan; FU Jianmin; SUO Yujing; ZONG Wei

doi:10.13386/j.issn1002-0306.2020110118

Volume 42 Issue 17

Aug. 2021

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Science and Technology of Food Industry > 2021 > 42(17): 301-307. > DOI: 10.13386/j.issn1002-0306.2020110118

LIU Mengpei, SUN Wenwen, HAN Weijuan, et al. Effects of Ultrasonic Treatment on the Quality and Related Enzyme Activities of Sweet Persimmon after Post-harvest[J]. Science and Technology of Food Industry, 2021, 42(17): 301−307. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110118.

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Effects of Ultrasonic Treatment on the Quality and Related Enzyme Activities of Sweet Persimmon after Post-harvest

1.
College of Food and Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China
2.
Paulownia Research and Development Center, National Forestry and Grassland Administration, Zhengzhou 450003, China

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Received Date: November 12, 2020
Available Online: July 05, 2021

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Abstract

In order to study the effect of ultrasonic treatment on the storage period of post-harvest persimmon fruit, with "Youhou" sweet persimmon as the test material, the changes of hardness, color, water content, soluble solids content (SSC), titratable acid (TA), pectin composition andrelated enzyme activity, total calcium content of the persimmon fruit after ultrasonic treatment (420 W, 30 min) for 0, 5, 10, 15, 20 d storage at （20±2）℃ and 85%~90% relative humidity were measured. The results showed that compared with the control group, the hardness, total color difference (∆E) and calcium ion content of the ultrasonic treatment group increased by 2.97 kg/cm², 3.31 and 22.28 mg/kg, respectively, but the polygalacturonase (PG) activity decreased by 8.79 μg/(min·g). Ultrasonic treatment can maintain high hardness, brightness and SSC of persimmon fruit, delay the decrease of fruit water content and total calcium ion content, and inhibit the increase of pectin degrading enzyme activity, thereby effectively delaying the softening of persimmon fruit, maintaining fruit quality and prolonging the storage period of persimmon fruit.
- persimmon fruit,
- ultrasonic technology,
- pectin,
- storage and preservation

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References

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