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Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage

Received: 7 May 2015     Accepted: 18 May 2015     Published: 2 July 2015
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Abstract

The effects of postharvest application of chitosan and carbon monoxide (CO) on fruit browning and softening during cold storage (8 ℃) were evaluated. CO (10 μmol/L) significantly delayed the internal browning of peach fruit, and the effect was enhanced in combination with chitosan (1%, w/w). Further studies showed that treatment with CO and chitosan reduced the increase of PPO and POD activities, maintained PAL activity and total phenoilics content at a higher level. Moreover, it also reduced fruit tissue softening by retarded the increase of PE, PG activities and water soluble pectin content, inhibited the decline of flesh firmness as well as sustained the balance of PG and PE activities, improved the ability of chilling injury tolerance. Therefore, peaches treated with chitosan and CO obviously delayed the fruit browning and softening during cold storage, and it indicates that combined treatment with chitosan and CO can be effective in reducing browning and softening of peach fruit and inhibited chilling injury during cold storage.

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 4)
DOI 10.11648/j.ijnfs.20150404.19
Page(s) 477-482
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Peach, CO, Chitosan, Browning, Softening, Cold Storage

References
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Cite This Article
  • APA Style

    Zhang Shaoying, Zhu Lishun, Dong Xuyuan. (2015). Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage. International Journal of Nutrition and Food Sciences, 4(4), 477-482. https://doi.org/10.11648/j.ijnfs.20150404.19

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    ACS Style

    Zhang Shaoying; Zhu Lishun; Dong Xuyuan. Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage. Int. J. Nutr. Food Sci. 2015, 4(4), 477-482. doi: 10.11648/j.ijnfs.20150404.19

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    AMA Style

    Zhang Shaoying, Zhu Lishun, Dong Xuyuan. Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage. Int J Nutr Food Sci. 2015;4(4):477-482. doi: 10.11648/j.ijnfs.20150404.19

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  • @article{10.11648/j.ijnfs.20150404.19,
      author = {Zhang Shaoying and Zhu Lishun and Dong Xuyuan},
      title = {Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {4},
      number = {4},
      pages = {477-482},
      doi = {10.11648/j.ijnfs.20150404.19},
      url = {https://doi.org/10.11648/j.ijnfs.20150404.19},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150404.19},
      abstract = {The effects of postharvest application of chitosan and carbon monoxide (CO) on fruit browning and softening during cold storage (8 ℃) were evaluated. CO (10 μmol/L) significantly delayed the internal browning of peach fruit, and the effect was enhanced in combination with chitosan (1%, w/w). Further studies showed that treatment with CO and chitosan reduced the increase of PPO and POD activities, maintained PAL activity and total phenoilics content at a higher level. Moreover, it also reduced fruit tissue softening by retarded the increase of PE, PG activities and water soluble pectin content, inhibited the decline of flesh firmness as well as sustained the balance of PG and PE activities, improved the ability of chilling injury tolerance. Therefore, peaches treated with chitosan and CO obviously delayed the fruit browning and softening during cold storage, and it indicates that combined treatment with chitosan and CO can be effective in reducing browning and softening of peach fruit and inhibited chilling injury during cold storage.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage
    AU  - Zhang Shaoying
    AU  - Zhu Lishun
    AU  - Dong Xuyuan
    Y1  - 2015/07/02
    PY  - 2015
    N1  - https://doi.org/10.11648/j.ijnfs.20150404.19
    DO  - 10.11648/j.ijnfs.20150404.19
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 477
    EP  - 482
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20150404.19
    AB  - The effects of postharvest application of chitosan and carbon monoxide (CO) on fruit browning and softening during cold storage (8 ℃) were evaluated. CO (10 μmol/L) significantly delayed the internal browning of peach fruit, and the effect was enhanced in combination with chitosan (1%, w/w). Further studies showed that treatment with CO and chitosan reduced the increase of PPO and POD activities, maintained PAL activity and total phenoilics content at a higher level. Moreover, it also reduced fruit tissue softening by retarded the increase of PE, PG activities and water soluble pectin content, inhibited the decline of flesh firmness as well as sustained the balance of PG and PE activities, improved the ability of chilling injury tolerance. Therefore, peaches treated with chitosan and CO obviously delayed the fruit browning and softening during cold storage, and it indicates that combined treatment with chitosan and CO can be effective in reducing browning and softening of peach fruit and inhibited chilling injury during cold storage.
    VL  - 4
    IS  - 4
    ER  - 

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Author Information
  • College of Food Science, Shanxi Normal University, Linfen, China

  • College of Food Science, Shanxi Normal University, Linfen, China

  • College of Food Science, Shanxi Normal University, Linfen, China

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