Effects of aqueous chlorine dioxide treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.)(BREWING AND FOOD TECHNOLOGY)

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概要

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• Effects of aqueous chlorine dioxide (ClO_2) treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.) were investigated. Mulberry fruit were immersed into 20, 60, and 80mg/l ClO_2 solutions for 5, 10, and 15min, respectively. Mulberries were then rinsed with potable tap water for 1min and stored at -1℃ for 14d. ClO_2 treatment was effective in retention of flavonoid, ascorbic acid, reducing sugar, and titratable acid. ClO_2 concentration and treatment time were significant factors affecting ClO_2 treatment. The shelf-life of the samples treated by 60mg/l ClO_2 for 15min was extended to 14d compared to 8d for the control. No ClO_2, ClO_2^-, or ClO_3^- residues were detected in samples treated by 60mg/l ClO_2 for 15min. These results indicated that ClO_2 treatment was a promising approach to preserve mulberry fruit with no significant risks of chemical residues.

• 公益社団法人日本生物工学会の論文

著者

• Chen Zhao

  College Of Life Sciences Shandong Agricultural University

• Han Ziqiang

  Pingyin Vocational School Of Jinan

• Zhu Chuanhe

  College of Food Science and Engineering, Shandong Agricultural University

• Zhu Chuanhe

  College Of Food Science And Engineering Shandong Agricultural University

関連論文

• Effects of aqueous chlorine dioxide treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.)(BREWING AND FOOD TECHNOLOGY)

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