Advance in studies of chemical treatments on preservation of fresh-cut apples
WANG Zhi-rong1, ZHENG Li-rong2, LYU Xin-gang3, KAN Jian-quan1, 4, 5*
1(College of Food Science, Southwest University, Chongqing 400715, China) 2(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) 3(Collage of Chemical Engineering, Northwest University, Xi’an 710069, China) 4(Laboratory of Quality & Safety Risk Assessment for Agro-Products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China) 5(Chinese-Hungarian Cooperative Research Centre for Food Science，Chongqing 400715, China)
Abstract: Fresh-cut apples are become very popular in recently years due to its freshness, safe, nutrition and convenience. However, some problems such as browning, softening and decay may occur during their storage due to mechanical damages during cutting apples. Chemical treatments are widely used on fresh-keeping of fresh-cut apples because of its convenient operation and low cost. This paper reviewed applications of some chemical treatments on keeping the quality of fresh-cut apples, such as novel fungicides, calcium treatments, browning inhibitors, edible coatings and chemical and physical combined treatment. Probable mechanisms of inhibiting browning, enhancing slice hardness and controlling the growth and reproduction of microorganism were also analyzed and discussed. The quality of fresh-cut apples can be well kept by these techniques during storage.
王智荣,郑力榕,吕新刚,等. 化学处理在鲜切苹果保鲜中的应用研究进展[J]. 食品与发酵工业, 2018, 44(10): 275-282.
WANG Zhi-rong,ZHENG Li-rong,LYU Xin-gang,et al. Advance in studies of chemical treatments on preservation of fresh-cut apples[J]. Food and Fermentation Industries, 2018, 44(10): 275-282.
2018, Vol. 44 
