Effects of aqueous chlorine dioxide treatment on polyphenol oxidases from Golden Delicious apple

Fu, Yucheng; Zhang, Kaili; Wang, Niya; Du, Jinhua

doi:10.1016/j.lwt.2006.11.001

Cited by 57 publications

(45 citation statements)

References 35 publications

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“…Polyphenol oxidase (PPO) activity was determined according to Fu et al (2007). 1.0 g of frozen tissue was homogenized in 5 ml of 0.2 mol L −1 sodium phosphate buffer (pH 6.5) containing 1 % polyvinylpyrrolidone (PVP).…”

Section: Determination Of Ppo Activitymentioning

confidence: 99%

Effects of different postharvest treatments on the physiology and quality of ‘Xiaobai’ apricots at room temperature

Guo

Wang

et al. 2014

J Food Sci Technol

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The effect of postharvest treatments on storage characteristics of harvested apricots in relation to fruit quality was investigated. 'Xiaobai' apricots treated with 1-methylcyclopropene (1-MCP), chlorine dioxide (ClO 2 ), calcium, and heat in sealed container and then stored at 20°C with 90 % relative humidity (RH) for 10 days. Results showed that the treatments could reduce respiration production and MDA content, delay softening, postharvest decay, the decrease of soluble solids (SSC), and visual changes. Furthermore, the polyphenol oxidase (PPO), polygalacturonase (PG), and pectin methylesterase (PME), superoxide dismutase (SOD), catalase (CAT), peroxidase (POD) activities were reduced by treatments. Taken together, it is suggested that ClO 2 treatment might be an effective way to maintain the quality of apricot fruit except 1-MCP treatment.

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Section: Determination Of Ppo Activitymentioning

confidence: 99%

Effects of different postharvest treatments on the physiology and quality of ‘Xiaobai’ apricots at room temperature

Guo

Wang

et al. 2014

J Food Sci Technol

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“…PPO activity was determined as described in Fu, Zhang, Wang and Du (2007) and Du et al (2009). The samples were homogenized with sodium phosphate buffer (0.2 mol/L, pH 7.0, consisted of 2% polyvinylpolypyrrolidone, stored at 4°C) at the ratio of 2.0 mL:1.0 g (buffer lotus root) in an external ice bath for 3 min.…”

Section: Polyphenol Oxidase (Ppo) Activitymentioning

confidence: 99%

Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root (Nelumbo nucifera Gaerth)

Xing

et al. 2010

Innovative Food Science & Emerging Technologies

109

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“…It may be explained that ClO2, which is a powerful oxidant, oxidized the amino acids or disulfide bonds that exist in the cell wall. 51 It was reported that weight loss, approximately 6% before marketability, is impaired. 43 All our treatments did not reach this value at the end of storage, even including the control group.…”

Section: Changes On Weight Loss Levelsmentioning

confidence: 99%

The Applications of ‘active packaging and chlorine dioxide’ for extended shelf life of fresh strawberries

Aday

Caner

2010

Packag Technol Sci

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Fresh strawberries are highly perishable because of their high respiration rates. Three alternative packaging approaches were investigated to maintain the high quality and to extend the shelf life of strawberries. These were active packaging using chlorine dioxide (ClO2) and ethylene-moisture sachets. The quality properties of four groups of samples were measured over 3 weeks at 4°C. The groups were: control, active packaging without ClO2 treatment, active packaging with low-dose (5 ppm) ClO2 treatment and active packaging with high-dose (10 ppm) ClO2 treatment. Measured properties were weight loss, gas concentration, pH, titratable acidity (TA), soluble solids content, texture profile and colour. Active packaging with low-dose (5 ppm) ClO2 treatment was found to be the most effective for TA retention and for maintaining (L) brightness values. The control group showed the largest total soluble solids reduction from 7.60 to 6.57. Active packaging without ClO2 treatment showed the lowest weight loss (0.33%), while the control group showed the highest (1.86%) at the end of the storage.Active packaging with high-dose ClO2 treatment showed the highest preference value in global appearance, colour and firmness properties. The low-and high-dose active packaging groups had greater firmness, gumminess and chewiness than that of all other treatments. The results from this study showed that active packaging treatment with ClO2 and the ethylene-moisture sachets had a beneficial effect on the quality of strawberries and could be used commercially.

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Effects of aqueous chlorine dioxide treatment on polyphenol oxidases from Golden Delicious apple

Cited by 57 publications

References 35 publications

Effects of different postharvest treatments on the physiology and quality of ‘Xiaobai’ apricots at room temperature

Effects of different postharvest treatments on the physiology and quality of ‘Xiaobai’ apricots at room temperature

Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root (Nelumbo nucifera Gaerth)

The Applications of ‘active packaging and chlorine dioxide’ for extended shelf life of fresh strawberries

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