Improving ‘Nanguo’ pear fungal disease and storability by chitosan coating combined with diepoxy-poly (ethylene glycol)

Yan, Xirui; Dong, Tungalag; Yun, Xueyan; Tanaka, Fumihiko; Wardana, Ata Aditya; Meng, Fanbo

doi:10.1016/j.fbio.2023.102842

Cited by 2 publications

(3 citation statements)

References 48 publications

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“…The content of TSS of Nanguo pear fruit after each freeze-thaw cycle is shown in Figure 1. The fresh pears had TSS content of 14.17 g/100 g. This value was similar to that previously reported by Yan et al [2023] for fresh Nanguo pear (14.70 g/100 g), but higher than the contents of 13.4 g/100 g and 8.9 g/100 g reported by Wang et al…”

Section: Resultssupporting

confidence: 90%

“…In China, these pears are not only eaten as delicious food, but also considered as a cough medicine and diuretic [Cui et al, 2005]. They contain ascorbic acid and phenolic compounds, including arbutin, catechin, chlorogenic acid, quercetin, and rutin, that determine their biological activities, such as antioxidant and anti-inflammatory effects [Chen et al, 2007;Li et al, 2012;Yan et al, 2023].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Freeze-Thaw Cycles on the Flavor of Nanguo Pear

Bai,

Wang,

Zheng

et al. 2024

Pol. J. Food Nutr. Sci.

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Frozen pears, obtained by repeated freezing and thawing under cold outdoor conditions in winter, are very popular in northeast China. The effects of three freeze-thaw cycles (FT1-FT3) on Nanguo pear flavor were studied under fast (−80°C) and slow (−20°C) freezing conditions. Significant differences were found in the flavor of Nanguo pear after subsequent freeze-thaw cycles. The total soluble solid (TSS) content of fresh pear was 14.17 g/100 g and increased significantly after the first freeze-thaw cycle to 17.57-18.17 g/100 g. Lower TSS content was found in pears after the repeated freeze-thawing process. Citric acid was determined as the main organic acid of Nanguo pear. Its content and the overall content of organic acids decreased successively after each freezing and thawing cycle. The electronic tongue analysis results showed that the sourness of fresh pears generally decreased after their repeated freezing and thawing, that the odor of Nanguo pear changed significantly after freeze-thaw cycles, and that nitrogen oxides and hydrocarbons were the most differentiating odor compounds. The content of ethyl caproate was the highest in the volatile compound profile of the Nanguo pear and ranged from 377.26 to 526.77 μg/kg. In short, after repeated freezing and thawing, the changes in the chemical composition impart the frozen pear a unique flavor.

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Section: Resultssupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Effects of Freeze-Thaw Cycles on the Flavor of Nanguo Pear

Bai,

Wang,

Zheng

et al. 2024

Pol. J. Food Nutr. Sci.

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show abstract

“…CTS, a naturally occurring alkaline polysaccharide with high molecular weight, is widely found in nature and can be absorbed by the body. Its application in preservation has proven effective not only for satsuma oranges [10] but also for pear [11], blueberry [12], and peach [13]. It could effectively enhance the antioxidant level and inhibit the deterioration of fruit.…”

Section: Introductionmentioning

confidence: 99%

Effects of Chitosan Combined with ε-Polylysine Treatment on the Postharvest Quality and Antioxidant Status of Winter Jujube

Chang,

Zhang

2024

Journal of Food Processing and Preservation

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During storage, winter jujube often experiences physiological disorders that can result in postharvest quality deterioration. To address this concern, a combination of 1% chitosan (CTS) and varying concentrations (0.02, 0.2, and 2 mg mL-1) of ε-polylysine (ε-PL) was applied. The findings indicated that the treatment involving the combination of 1% CTS with 0.2 mg mL-1ε-PL exhibited superior efficacy in preserving the hardness and titratable acid content of winter jujube. Additionally, the jujube fruits of this treatment exhibited a deceleration in the rise of decay incidence, red index, and weight loss rate. Simultaneously, the application of CTS combined with ε-PL treatment improved the levels of antioxidant enzyme activities (SOD, CAT, POD, and APX) and enhanced contents of antioxidant compounds (AsA and GSH). Moreover, the generation of reactive oxygen species (H2O2 and O2-.) was suppressed. Consequently, CTS combined with ε-PL treatment effectively enhanced postharvest quality and regulated antioxidant status of winter jujube.

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Improving ‘Nanguo’ pear fungal disease and storability by chitosan coating combined with diepoxy-poly (ethylene glycol)

Cited by 2 publications

References 48 publications

Effects of Freeze-Thaw Cycles on the Flavor of Nanguo Pear

Effects of Freeze-Thaw Cycles on the Flavor of Nanguo Pear

Effects of Chitosan Combined with ε-Polylysine Treatment on the Postharvest Quality and Antioxidant Status of Winter Jujube

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