TY - JOUR
T1 - Effect of nano-ZnO-coated active packaging on quality of fresh-cut 'Fuji' apple
AU - Li, Xihong
AU - Li, Weili
AU - Jiang, Yunhong
AU - Ding, Yulong
AU - Yun, Juan
AU - Tang, Yao
AU - Zhang, Peipei
PY - 2011/9/1
Y1 - 2011/9/1
N2 - 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.
AB - 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.
KW - Fresh-cut 'Fuji' apple
KW - Nano-ZnO packaging
KW - Quality
UR - http://www.scopus.com/inward/record.url?scp=79960697870&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.2011.02706.x
DO - 10.1111/j.1365-2621.2011.02706.x
M3 - Article
AN - SCOPUS:79960697870
SN - 0950-5423
VL - 46
SP - 1947
EP - 1955
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 9
ER -