CHLORINE DIOXIDE GAS TREATMENT ON POSTHARVEST QUALITY OF RASPBERRY

被引：0
|
作者：
Maghenzani, M. [1 ]
Chiabrando, V. [1 ]
Giuggioli, N. [1 ]
Peano, C. [1 ]
Giacalone, G. [1 ]
机构：
[1] Univ Turin, Dept Agr Forest & Food Sci DISAFA, Largo Paolo Braccini 2, I-10095 Grugliasco, TO, Italy
来源：
ITALIAN JOURNAL OF FOOD SCIENCE | 2017年 / 29卷 / 03期
关键词：
chlorine dioxide; fruit quality; pad; postharvest; red raspberries; storage; ANTIOXIDANT CAPACITY; LISTERIA-MONOCYTOGENES; FRESH STORAGE; SHELF-LIFE; PHENOLICS; ANTHOCYANINS; L; CULTIVARS; GROWTH; FRUITS;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The study investigated the effects of chlorine dioxide (ClO2) gas on the postharvest quality of raspberries (cv Grandeur) during storage. Weight loss, color, total soluble solids content (TSSC), titratable acidity (TA), pH, vitamin C, total phenols, anthocyanins and antioxidant capacity were evaluated. The ClO2 positively influenced weight loss, color, TA, TSSC and antioxidant capacity. Moreover, ClO2 treatment decreased the total yeast and mold count. In contrast, the vitamin C, anthocyanins and total phenolics were not influenced by the ClO2 treatment.
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收藏
页码：476 / 486
页数：11
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