Study on effect of propolis on the preservation of fresh-cut apple

Authors

LIU Yikang, College of Food Science Southwest University, Chongqing 400715, China; National Demonstration Center forExperimental Food Science and Technology Education ﹝Southwest University﹞, Chongqing 400715, China
YANG Qin, College of Food Science Southwest University, Chongqing 400715, China; National Demonstration Center forExperimental Food Science and Technology Education ﹝Southwest University﹞, Chongqing 400715, China; CitrusResearch Institute, Southwest University, Cho
ZHENG Renwei, College of Food Science Southwest University, Chongqing 400715, China; National Demonstration Center forExperimental Food Science and Technology Education ﹝Southwest University﹞, Chongqing 400715, China
XIAO Hong, College of Food Science Southwest University, Chongqing 400715, China; National Demonstration Center forExperimental Food Science and Technology Education ﹝Southwest University﹞, Chongqing 400715, China; Beijing Zhengboheyuan Technology Co., Ltd.,Beijing
WANG Wanqiu, College of Food Science Southwest University, Chongqing 400715, China; National Demonstration Center forExperimental Food Science and Technology Education ﹝Southwest University﹞, Chongqing 400715, China
ZHANG Zhen, College of Food Science Southwest University, Chongqing 400715, China; National Demonstration Center forExperimental Food Science and Technology Education ﹝Southwest University﹞, Chongqing 400715, China
LIU Shijian, College of Food Science Southwest University, Chongqing 400715, China; National Demonstration Center forExperimental Food Science and Technology Education ﹝Southwest University﹞, Chongqing 400715, China

Abstract

In order to study the effect of propolis compound coating agent on fresh-cut apple. The compound coating agent was prepared with 0.00%, 0.25%, 0.50% and 0.75% water-soluble propolis, 150% chitosan and 1.00% calcium chloride to coat the fresh-cut apple. The weight loss rate, browning degree, titrate acid contents, ascorbic acid content and hardness of fresh-cut apples in different periods were detected to investigate the effect of propolis to fresh-cut apple. The physical and chemical indexes of fresh-cut apple in different storage periods were compared and analyzed. The coating agent with 0.50% water-soluble propolis was added to the hardness and titratable acid of fresh-cut apple. The coating agent with 0.75% water-soluble propolis had better effect on weight loss rate, browning degree and ascorbic acid content of fresh-cut apple, while the coating agent with water-soluble propolis had some negative effects on the total colony of fresh-cut apple. To sum up, adding proper amount of water-soluble propolis in the coating agent could improve the quality of fresh-cut apple in short term.

Publication Date

11-28-2018

First Page

131

Last Page

134,173

DOI

10.13652/j.issn.1003-5788.2018.11.027

Recommended Citation

Yikang, LIU; Qin, YANG; Renwei, ZHENG; Hong, XIAO; Wanqiu, WANG; Zhen, ZHANG; and Shijian, LIU (2018) "Study on effect of propolis on the preservation of fresh-cut apple," Food and Machinery: Vol. 34: Iss. 11, Article 26.
DOI: 10.13652/j.issn.1003-5788.2018.11.027
Available at: https://www.ifoodmm.cn/journal/vol34/iss11/26

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