Abstract
Effects of Ramulus cinnamomi on fresh-keeping of Xinyu tangerine were investigated during storage at (5±1) ℃ and RH 85%~90%. The results showed that Ramulus cinnamomi extracts significantly reduced decay rate, weight loss rate and MDA content of fruits in comparison with the control group after 30~90 days cold storage. At the same time, the extracts treatment could also delay the degradation speed of total soluble solids (TSS), titratable acidity (TA), Vitamin C (VC) and total sugar content, keep higher SOD, PAL, POD and PPO activities in comparison with the control group, which suggested that Ramulus cinnamomi extracts effectively maintain the postharvest quality and flavor of fruit and play a good role in the fresh-keeping of Xinyu tangerine.
Publication Date
2-28-2016
First Page
111
Last Page
114,123
DOI
10.13652/j.issn.1003-5788.2016.02.029
Recommended Citation
Yuhuan, CHEN; Xuan, PENG; Chuying, CHEN; Chunpeng, WAN; and Jinyin, CHEN
(2016)
"Effects of Ramulus cinnamomi extracts on fresh-keeping of Xinyu tangerine,"
Food and Machinery: Vol. 32:
Iss.
2, Article 29.
DOI: 10.13652/j.issn.1003-5788.2016.02.029
Available at:
https://www.ifoodmm.cn/journal/vol32/iss2/29
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