Abstract
The effect of coating blended film with carboxymethyl chitosan/alginate was examined on Hami melon during storage at 23 ℃. Carboxymethyl chitosan, carboxymethyl chitosan and alginate, and seaweed sodium blend with cinnamon aldehyde compound, which were prepared by three kinds of coatings complex preservative for Hami melons were coated. By measuring polyphenol oxidase (PPO) activity, catalase (CAT) activity, weight loss, soluble solids content, as well as taste, appearance and flavor and other sensory indicators of, the quality evaluation of Hami melons for quality evaluation was done. The results showed that: chitosan/sodium alginate blend coating process can reduce the weight loss and PPO content, while maintaining a high soluble solids content, CAT content and good sensory evaluation of melons, showing thewith betterpreservation by blend coating film preservation better.
Publication Date
4-28-2016
First Page
151
Last Page
154
DOI
10.13652/j.issn.1003-5788.2016.04.036
Recommended Citation
Yuanyuan, ZENG; Yan, ZHOU; Jing, XIE; Xichang, WANG; and Ran, ZHOU
(2016)
"Effect on preservation of Hami melon of coating blended film with carboxymethyl chitosan / alginate,"
Food and Machinery: Vol. 32:
Iss.
4, Article 36.
DOI: 10.13652/j.issn.1003-5788.2016.04.036
Available at:
https://www.ifoodmm.cn/journal/vol32/iss4/36
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