Preservation effects of acidic electrolyzed oxidizing water combined with modified atmospheres packaging on Lingwu long jujubes

  • LI Yan ,
  • LIU Guishan ,
  • LI Yue ,
  • CHEN Yapeng ,
  • KANG Ningbo
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  • (School of Food & Wine, Ningxia University, Yinchuan 750021, China)

Received date: 2021-03-11

  Revised date: 2021-04-22

  Online published: 2022-03-16

Abstract

In view of the quality deterioration of Lingwu long jujube during storage, acidic electrolyzed oxidizing water (AEW) combined with modified atmospheres packaging (MAP) were used in this study for the treatment of long jujube, and then stored at (1±1) ℃. Changes in gas components , respiratory intensity, weight loss rate, hardness, total soluble solids (TSS), titratable acidity (TA), peroxidase (POD) and polyphenol oxidase (PPO) were measured during storage. The results showed that AEW combined with MAP treatment could effectively inhibit the respiration of long jujube and delay the weight loss, TSS, TA, hardness decline during storage. It also inhibited the activities of POD and PPO, and maintained good sensory quality and storage qualities. AEW combine with MAP treatment showed a better effect on the preservation of long jujube than the treatment of each alone. The research showed that the combined preservation technology of AEW and MAP could effectively maintain the storage quality of long jujube, delay the senescence of fruit and improve the commodity value.

Cite this article

LI Yan , LIU Guishan , LI Yue , CHEN Yapeng , KANG Ningbo . Preservation effects of acidic electrolyzed oxidizing water combined with modified atmospheres packaging on Lingwu long jujubes[J]. Food and Fermentation Industries, 2022 , 48(4) : 145 -151 . DOI: 10.13995/j.cnki.11-1802/ts.027328

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