| Literature DB >> 30902282 |
Fangxu Xu1, Shiyang Liu2, Yefei Liu1, Jie Xu1, Ting Liu1, Shengzhong Dong3.
Abstract
The objective of the present study was to investigate the effectiveness of lysozyme coatings and 1-MCP on storage and preservation of kiwifruit stored at 4 ± 1 °C and 90-95% RH for 20 d. Ethylene production, respiratory rate, decay incidence, weight loss, firmness, chlorophyll, soluble solid, titratable acid, ascorbic acid, total bacterial count, ascorbate peroxidase (APX), superoxide dismutase (SOD) and catalase (CAT) activity of treated kiwifruit were examined. The results showed that lysozyme coatings or 1-MCP treatment inhibited ethylene production and respiratory rate, delayed the increase of decay incidence, weight loss, soluble solid and total bacterial count, improved firmness, chlorophyll, titratable acid, ascorbic acid content, APX, SOD and CAT activity during the storage compared with the untreated kiwifruit in different degree. Moreover, the combined effect of lysozyme coatings and 1-MCP was more excellent than that of lysozyme coatings or 1-MCP alone. In conclusion, our present results indicated that the combined treatment of lysozyme coatings and 1-MCP may be an efficient way to improve the postharvest quality and prolong the shelf life of kiwifruit.Entities:
Keywords: 1-MCP; Kiwifruit; Lysozyme; Preservation; Storage
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Year: 2019 PMID： 30902282 DOI： 10.1016/j.foodchem.2019.03.024
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514