Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment
文献类型： 外文期刊
作者： Xu, Haishan 1 ; Ding, Shenghua 2 ; Zhou, Hui 1 ; Yi, Youjin 1 ; Deng, Fangming 1 ; Wang, Rongrong 1 ;
作者机构： 1.Hunan Agr Univ, Coll Food Sci & Technol, 1 Nongda Rd, Changsha 410128, Hunan, Peoples R China
2.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha, Hunan, Peoples R China
关键词： Peppers; hydrothermal; calcium chloride; qualities; enzymes; storage
期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）
ISSN： 1094-2912
年卷期： 2019 年 22 卷 1 期
页码：
收录情况： SCI
摘要： The effects of hydrothermal (HT)-calcium chloride (CaCl2) treatment on water loss, chlorophylls, L-ascorbic acid, total phenol, antioxidant capacity, malondialdehyde (MDA), peroxidase (POD), polyphenol oxidase (PPO), catalase (CAT), and phenylalanine ammonia lyase (PAL) of peppers were assessed for 32 days of storage at 8 degrees C. The results showed two water populations corresponding to strongly immobilized water and weakly bound water were observed in all the peppers. Comparing with other treatments, HT-CaCl2 treatment restricted water mobility and maintained higher immobilized water content during storage. HT-CaCl2 treated peppers showed lower MDA content whereas presented higher chlorophylls, L-ascorbic acid, total phenol content, and stronger antioxidant capacities than those subjected to other treatments. These characteristics indicated HT-CaCl2 treatment improved storage quality of postharvest peppers. In addition, HT-CaCl2 treatment retained lower POD, PPO, and PAL activities and higher CAT activity in the peppers during storage than other treatments, respectively. Based on above results, the combination of HT and CaCl2 treatment showed positive and continuous effects on the quality attributes and related enzyme activities of peppers during storage.
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