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Cherry Tomato Preservation Using Chitosan Combined with Zinc/Cerium Ion
International Journal of Nutrition and Food Sciences
Volume 3, Issue 2, March 2014, Pages: 111-118
Received: Feb. 16, 2014; Published: Mar. 20, 2014
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Authors
Zhang Juan, College of Engineering, Shanxi Normal University, Linfen, China
Zhang Shaoying, College of Engineering, Shanxi Normal University, Linfen, China
Yu Youwei, College of Engineering, Shanxi Normal University, Linfen, China; College of Chemistry and Materials, Shanxi Normal University, Linfen, China
Ren Yinzhe, College of Chemistry and Materials, Shanxi Normal University, Linfen, China
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Abstract
The effect of 1% chitosan with 0.03% zinc acetate or cerium acetate on the qualitative properties of harvested cherry tomato under ambient temperature was investigated. The results showed that chitosan maintained its crystal structure, but its crystallinity decreased in chitosan-zinc composite coating. While in chitosan- cerium composite coating, the chitosan crystal structure was changed. Two composite coating could inhibit the decrease of cherry tomato firmness and soluble solids, and suppress the increase of weight loss and malondialdehyde content. In addition, the respiratory rate was maintained lower level, and the activities of superoxide dismutase, peroxidase and catalase were maintained higher level during the cherry tomato storage time. Besides, after coating, more vitamin C and lycopene in cherry tomato were reserved compared with control sample.
Keywords
Chitosan, Zinc Acetate, Cerium Acetate, Cherry Tomato, Preservation
To cite this article
Zhang Juan, Zhang Shaoying, Yu Youwei, Ren Yinzhe, Cherry Tomato Preservation Using Chitosan Combined with Zinc/Cerium Ion, International Journal of Nutrition and Food Sciences. Vol. 3, No. 2, 2014, pp. 111-118. doi: 10.11648/j.ijnfs.20140302.24
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