A novel nanopackaging was synthesised by coating polyvinyl chloride (PVC) film with nano-ZnO powder, and its effects on the preservation quality of fresh-cut 'Fuji' apple were investigated at 4°C for 12days. Compared with the control (PVC film), nanopackaging significantly reduced the fruit decay rate (P<0.05), as well as decreased the accumulation of malondialdehyde (MDA) from 74.9nmolg-1 in the control to 53.9nmolg-1 in the nanopackaging. Cutting caused an increase in ethylene level, suggesting wound-induced ethylene production, which was suppressed in nanopackaging. Both the polyphenoloxidase and pyrogallol peroxidase activities were decreased in nanopackaging fruit. The initial appearance of apple slices was retained, and the browning index was prevented in nanopackaging samples, which was only 23.9, much lower than the control of 31.7 on day 12. These results indicated that nano-ZnO active packaging could be a viable alternative to common technologies for improving the shelf-life properties of 'Fuji' apples as a fresh-cut product.
|Number of pages
|International Journal of Food Science and Technology
|Published - 1 Sept 2011