Effect of different nano-emulsion coating on the preservation quality of fresh-cut kiwi slices

doi:10.14088/j.cnki.issn0439-8114.2022.22.023

Abstract

Abstract: Four kinds of nano-emulsion coatings containing antioxidants and antibacterial agents （AL-1 （2% sodium alginate + 0.5% ascorbic acid + 0.5% vanillin）, AL-2 （2% sodium alginate + 0.5% ascorbic acid +1.0% vanillin）, CMC-1 （2% carboxymethy lcellulose + 0.5% ascorbic acid + 0.5% vanillin） and CMC-2 （2% carboxymethy lcellulose + 0.5% ascorbic acid + 1.0% vanillin）） were used to study the effect of different nano-emulsion coating on physical and chemical properties, antioxidant properties and microbial stability of fresh-cut kiwi slices after storage at （5±1） ℃ for 30 days. The results showed that compared with the other three formulations and the uncoated control treatment, kiwi fruit slices preserved in the AL-2 showed low weight loss rate and spoilage rate, low increase rate of soluble solid content and pH, low decrease rate of acid content and ascorbic acid content, slow growth of microorganisms, and the coating effect was better. Therefore, the AL-2 formula nano-emulsion coating had a strong potential to extend the shelf life of kiwi slices, and could be used for the industrial production of fresh-cut kiwi slices.

Key words: fresh-cut kiwi slices, nano-emulsion coating, anti-oxidation, antibacterial, preservation quality

CLC Number:

TS255.3

XUE Ming-ke, LIANG Wen. Effect of different nano-emulsion coating on the preservation quality of fresh-cut kiwi slices[J]. HUBEI AGRICULTURAL SCIENCES, 2022, 61(22): 127-132.

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