Food and Fermentation Industries >

2010 , Vol. 36 >Issue 03: 207 - 212

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.03.040

Food and Fermentation Industries

Study the Effects of the Compound Coating Antistaling Agent Extracted from Syzygium aromaticum (L.) and Artemisiae argyi on the Storage Quality of Annona squamosa L. Fruits

  • Pan Xianhui ,
  • Yang Yongli ,
  • Guo Shoujun ,
  • Ye Wenbin ,
  • Lin Yanming ,
  • Lin Xiaozhen
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Online published: 2010-03-25

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Abstract

Experiment was conducted with Annona squamosa L. fruits. The effects of compound coating extracted from Chinese herbal medicine from Syzygium aromaticum (L.) ,Artemisiae argyi on sensory and physiological characteristic changes of Annona squamosa L. fruit during storage were investigated. Results indicated that the coating treatments improved the sensory quality and physiological quality of the fruit storaged at room temperature than the control. The coating decreased the rate of fruit cracking,softening,rotten and weight loss as well as the speed of soluble materials transforming. It also preserved the contents of organic acid and vitamine C,inhibited the respiration intensity,decreased the contents of MDA. The ripen and aging of fruit were also delayed.

Key words： Annona squamosa L.; Chinese herbal medicine; preservative agent; film coating; fruit quality

Cite this article

Pan Xianhui , Yang Yongli , Guo Shoujun , Ye Wenbin , Lin Yanming , Lin Xiaozhen . Study the Effects of the Compound Coating Antistaling Agent Extracted from Syzygium aromaticum (L.) and Artemisiae argyi on the Storage Quality of Annona squamosa L. Fruits[J]. Food and Fermentation Industries, 2010 , 36(03) : 207 -212 . DOI: 10.13995/j.cnki.11-1802/ts.2010.03.040

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