Optimize the Preservation Effect of Mint, Clove and Chitosan on Fresh-cut Apple by Response Surface Methodology

WU Yongling; ZHU Yujing; SONG Shuang; WU Yanning; HU Shiqi

doi:10.13386/j.issn1002-0306.2021050258

Volume 43 Issue 3

Jan. 2022

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Science and Technology of Food Industry > 2022 > 43(3): 317-324. > DOI: 10.13386/j.issn1002-0306.2021050258

WU Yongling, ZHU Yujing, SONG Shuang, et al. Optimize the Preservation Effect of Mint, Clove and Chitosan on Fresh-cut Apple by Response Surface Methodology[J]. Science and Technology of Food Industry, 2022, 43(3): 317−324. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050258.

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Optimize the Preservation Effect of Mint, Clove and Chitosan on Fresh-cut Apple by Response Surface Methodology

1.
College of Biology Pharmacy and Food Engineering, Shangluo University, Shangluo 726000, China
2.
Testing & Inspection Center for Agricultural Products Quality of Shangluo, Shangluo 726000, China

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Received Date: May 27, 2021
Available Online: December 07, 2021

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Abstract

Abstract

In this study, using mint and clove as raw materials for extraction of effective substances, single factor and response surface methods were used to determine the best ratio of preservative. The results showed that when the content of mint, clove, chitosan were 2%, 3% and 1.5%, the antifungal activity against Cytospora sp. was 95.03%. During the storage of fresh-cut apples for 2~10 days, the optimal treatment group had the best preservative effect, which could delay decay rate of apples, inhibit the increase of weight loss rate, delay the degradation of ascorbic acid, reducing sugar, titratable acid and soluble solids, inhibit the growth of microbial colonies, and can better maintain the sensory quality of fresh-cut apples. The research results provided a certain reference value for the application of mint, clove and chitosan in the preservation of fresh-cut fruits.
- mint,
- clove,
- fresh-cut apple,
- antifungal activity,
- preservation effect

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References (32)

References

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