2012 | OriginalPaper | Buchkapitel
Evaluation of Nano-packing on the Shelf Life of Fresh-Cut Lotus Root (NelumbonuciferaGaerth)
verfasst von : Yulong Ding, Juan Yun, Xihong Li, Yao Tang, Yuqian Jiang
Erschienen in: Advances in Technology and Management
Verlag: Springer Berlin Heidelberg
Aktivieren Sie unsere intelligente Suche, um passende Fachinhalte oder Patente zu finden.
Wählen Sie Textabschnitte aus um mit Künstlicher Intelligenz passenden Patente zu finden. powered by
Markieren Sie Textabschnitte, um KI-gestützt weitere passende Inhalte zu finden. powered by
The effect of nanocomposite low-density polyethylene (LDPE) films containing ZnO and silver nanoparticles on preservation of lotus root (NelumbonuciferaGaerth) store at 4 °C for 12 days was investigated. The nano-packing not only suppressed the growth of aerobic bacteria (<4 log cfu g−1), but also inhibited the increasing of yeast and molds, the maximum growth of which reached only 3.3 log cfu g−1 in the nano-packing while 5.6 log cfu g−1 in control. The least degradation of ascorbic acid (AA) (39.2 mg/100 g) and browning rate (0.56) were observed in package containing nano-ZnO and nanosilver particles. Fruit decay and MDA content were efficiently reduced in nano-packing samples. The results reveal that nano-ZnO and nanosilver coated film as an alternative non-thermal technology can extend the shelf life of fresh-cut lotus root up to 9 days.