Food and Fermentation Industries >

2021 , Vol. 47 >Issue 20: 239 - 246

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027115

Effect of slightly acidic electrolyzed water combined with Artemisia argyi-pomegranate peel extract treatment on the preservation of chestnuts

  • XU Xin ,
  • GU Renyong ,
  • TAO Hongzhi ,
  • GUO Zhen
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  • 1(Urban Construction College of Lu′an Vocational and Technical College, Lu′an 237158, China)
    2(College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China)

Received date: 2021-02-22

  Revised date: 2021-03-22

  Online published: 2021-11-18

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Abstract

The aim of this study was to investigate the effect of slightly acidic electrolyzed water (SAEW) combined with Artemisia argyi-pomegranate peel extract on the preservation of chestnuts. Chitosan (CTS) was selected as the substrate, Artemisia argyi aqueous extracts (AAE) and pomegranate peel extracts (PPE) were added to keep chestnuts fresh after the chestnuts were rinsed with SAEW. Under the condition of (0±1) ℃ and relative humidity (90±2)%, single factor experiment and orthogonal experiment were conducted respectively. Firstly, the total viable count (TVC) was determined. During the preservation period, the weight loss rate, decay index, respiratory intensity, vitamin C content, peroxidase (POD) active rate, malondialdehyde (MDA) content and other indicators were measured, and the sensory evaluation was also been conducted. The results showed that chestnuts soaked in electrolyzed-oxidizing water for 5 min could reduce the TVC on the chestnut surface by 3.951 lgCFU/g. Moreover, after chestnut was soaked in SAEW for 4 min, the coating treatment combined with 1.0 g/100mL CTS+1.5 g/100mL AAE+1.2 g/100mL PPE could reduce the MDA accumulation and the damage to the chestnut organization structure in the refrigeration phase. Also, this treatment delayed the peak of POD activity for 30 d and the shelf life was more than 180 days. This article provides a theoretical basis for the SAEW coupling compound preservation coating agent to effectively extend the shelf life of chestnut.

Key words： slightly acidicelectrolyzed water; Chinese chestnuts; extracts; coating film; preservation

Cite this article

XU Xin , GU Renyong , TAO Hongzhi , GUO Zhen . Effect of slightly acidic electrolyzed water combined with Artemisia argyi-pomegranate peel extract treatment on the preservation of chestnuts[J]. Food and Fermentation Industries, 2021 , 47(20) : 239 -246 . DOI: 10.13995/j.cnki.11-1802/ts.027115

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