Abstract
The effects of preservative (potassium sorbate or sodium pyrosulfite) on storage quality such as total colony number, colour L* value, polyphenol content, DPPH radical scavenging activity and pH of Choerospondias axillaris peel pulp at 4, 25 and 35 ℃ were first studied. The results showed that 0.050% potassium sorbate and 0.015%~0.050% sodium pyrosulfite could effectively inhibit the growth of microorganism. 0.015% sodium pyrosulfite had a good color protection effect during the pulping process and early storage stage of the pulp, but there was no significant difference between 0.015% sodium pyrosulfite and 0.050% potassium sorbate was found, when the storage time was prolonged (P>0.05). There was no significant difference in the polyphenols content and the free radicals scavenging rate of DPPH for the two groups during the pulping and storage process of pulp (P>0.05). Low temperature (4 ℃) was beneficial to the storage of pulp and the changes of L* value and polyphenol content were in accordance with the first-order and zero-order degradation kinetics models, respectively.
Publication Date
11-28-2019
First Page
152
Last Page
158
DOI
10.13652/j.issn.1003-5788.2019.11.031
Recommended Citation
Risi, WANG; Beibei, CHU; Huashan, LING; Mingshun, CHEN; Jun, CHEN; Chengmei, LIU; and Jiyan, LIU
(2019)
"Effects of potassium sorbate and sodium pyrosulfite on storage quality of Choerospondias axillaris peel pulp in different temperature,"
Food and Machinery: Vol. 35:
Iss.
11, Article 29.
DOI: 10.13652/j.issn.1003-5788.2019.11.031
Available at:
https://www.ifoodmm.cn/journal/vol35/iss11/29
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