Quality improvement and shelf life extension of persimmon fruit (Diospyros kaki)
Quality improvement and shelf life extension of persimmon fruit (Diospyros kaki)
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DOI：
10.1016/j.jfoodeng.2006.04.016
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发表时间：
2007-04-01
影响因子：
5.5
通讯作者：
Mehmood, Zahid
中科院分区：
文献类型：
--
作者：
Bibi, Nizakat;Khattak, Amal Badshah;Mehmood, Zahid
柿（Diospyros kaki）是日本、中国、欧洲和意大利的重要水果，在地中海国家也越来越受欢迎。它通常作为新鲜水果销售，但由于其重要的生物活性化合物（不同类型的类胡萝卜素和维生素C）和与未成熟硬果相关的涩味，这种水果的加工引起了极大的兴趣。在一系列试验的基础上，采用氮气和二氧化碳气氛处理柿果48 h，然后在常温（20-25 ℃）下贮藏3周，以达到脱涩、提高品质和延长出口货架期的目的。处理48 h后的第1天，总酚含量为1.41%（氮处理样品）至1.93%（对照），无色花青素含量为6.58（氮气氛）至8.58 Δ A550/g（对照），原花青素含量为4.08（氮气氛）至6.46 Δ A550/g（对照）。处理对失重没有影响，但随着贮藏时间的增加失重增加。贮藏3周后，氮处理和二氧化碳处理均能较好地保持牛肉的质构、营养和感官品质。进一步观察到，氮处理的果实在外观上获得最大得分（7.5），而二氧化碳处理的果实在风味上获得最大得分（7.5）。(c)2006爱思唯尔有限公司保留所有权利。
Persimmon (Diospyros kaki) is an important fruit in Japan, China, Europe and Italy and is also gaining popularity in the Mediterranean countries. It is normally marketed as fresh fruit, but processing of this fruit is of great interest due to its important biologically active compounds (different types of carotenoids and vitamin C) and astringency associated with unripe hard fruit. As a result of encouragement from a series of previous experiments, the present work of treating persimmon with nitrogen and carbon dioxide gas atmosphere for 48 h followed by storage at ambient conditions (20-25 degrees C) for three weeks was conducted for removing astringency, improving quality and extending shelf life for export purpose. On the 1st day after 48 h treatment total phenols varied from 1.41% (nitrogen treated samples) to 1.93% (control), leucoanthocyanidine content ranged from 6.58 (nitrogen atmosphere) to 8.58 Delta A550/g (control) and procyanidine content from 4.08 (nitrogen atmosphere) to 6.46 Delta A550/g (control). There was no effect of treatments on weight loss, however, it increased as the storage time increased. Both treatments of nitrogen and carbon dioxide maintained well the texture, nutritional and sensory qualities after three weeks storage period. It was further observed that nitrogen treated fruits got maximum score (7.5) for appearance and carbon dioxide treated fruits for flavor (7.5). (c) 2006 Elsevier Ltd. All rights reserved.