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Effect of nano-packing on preservation quality of fresh strawberry (Fragaria ananassa Duch. cv Fengxiang) during storage at 4 degrees C.
J Food Sci. 2010 Apr; 75(3):C236-40.JF

Abstract

A novel nano-packing material with lower relative humidity, oxygen transmission rate and high longitudinal strength was synthesized by blending polyethylene with nano-powder (nano-Ag, kaolin, anatase TiO(2), rutile TiO(2)), and its effect on preservation quality of strawberry fruits (Fragaria ananassa Duch. cv Fengxiang) was investigated during storage at 4 degrees C. Results showed that nano-packaging was able to maintain the sensory, physicochemical, and physiological quality of strawberry fruits at a higher level compared with the normal packing (polyethylene bags). After a 12-d storage, decreases in the contents of total soluble solids, titratable acidity, and ascorbic acid of nano-packing were significantly inhibited. Meanwhile, decay rate, anthocyanin, and malondialdehyde contents were decreased to 16.7%, 26.3 mg/100g, 66.3 micromol/g for nano-packing and 26.8%, 31.9 mg/100g, 75.4 micromol/g for normal packing; polyphenoloxidase (PPO) and pyrogallol peroxidase (POD) activities were significantly lower in nano-packing than the control. These data indicated that the nano-packaging might provide an attractive alternative to improve preservation quality of the strawberry fruits during extended storage.

PRACTICAL APPLICATION

Nano-packing exhibited identified quality benefits applicable to the preservation of fresh strawberry. Furthermore, nano-packing has the advantages of simple processing and feasibility to be industrialized in contrast with other storages. Thus, the utilization of nano-packing will likely assist commercial producers and retailers in extending the shelf life of products over a broader range in the future.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Yang FM
Key Lab. of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing 210095, P. R. China.
Li HM
No affiliation info available
Li F
No affiliation info available
Xin ZH
No affiliation info available
Zhao LY
No affiliation info available
Zheng YH
No affiliation info available
Hu QH
No affiliation info available

MeSH

AnthocyaninsAscorbic AcidCatechol OxidaseCold TemperatureFood HandlingFood MicrobiologyFood PackagingFood PreservationFragariaFruitFungiHydrogen-Ion ConcentrationMalondialdehydeMetal NanoparticlesNanotechnologyPeroxidasesPolyethylenesPyrogallolQuality ControlTime Factors

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20492272

Citation

Yang, F M., et al. "Effect of Nano-packing On Preservation Quality of Fresh Strawberry (Fragaria Ananassa Duch. Cv Fengxiang) During Storage at 4 Degrees C." Journal of Food Science, vol. 75, no. 3, 2010, pp. C236-40.
Yang FM, Li HM, Li F, et al. Effect of nano-packing on preservation quality of fresh strawberry (Fragaria ananassa Duch. cv Fengxiang) during storage at 4 degrees C. J Food Sci. 2010;75(3):C236-40.
Yang, F. M., Li, H. M., Li, F., Xin, Z. H., Zhao, L. Y., Zheng, Y. H., & Hu, Q. H. (2010). Effect of nano-packing on preservation quality of fresh strawberry (Fragaria ananassa Duch. cv Fengxiang) during storage at 4 degrees C. Journal of Food Science, 75(3), C236-40. https://doi.org/10.1111/j.1750-3841.2010.01520.x
Yang FM, et al. Effect of Nano-packing On Preservation Quality of Fresh Strawberry (Fragaria Ananassa Duch. Cv Fengxiang) During Storage at 4 Degrees C. J Food Sci. 2010;75(3):C236-40. PubMed PMID: 20492272.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of nano-packing on preservation quality of fresh strawberry (Fragaria ananassa Duch. cv Fengxiang) during storage at 4 degrees C. AU - Yang,F M, AU - Li,H M, AU - Li,F, AU - Xin,Z H, AU - Zhao,L Y, AU - Zheng,Y H, AU - Hu,Q H, PY - 2010/5/25/entrez PY - 2010/5/25/pubmed PY - 2010/10/28/medline SP - C236 EP - 40 JF - Journal of food science JO - J Food Sci VL - 75 IS - 3 N2 - UNLABELLED: A novel nano-packing material with lower relative humidity, oxygen transmission rate and high longitudinal strength was synthesized by blending polyethylene with nano-powder (nano-Ag, kaolin, anatase TiO(2), rutile TiO(2)), and its effect on preservation quality of strawberry fruits (Fragaria ananassa Duch. cv Fengxiang) was investigated during storage at 4 degrees C. Results showed that nano-packaging was able to maintain the sensory, physicochemical, and physiological quality of strawberry fruits at a higher level compared with the normal packing (polyethylene bags). After a 12-d storage, decreases in the contents of total soluble solids, titratable acidity, and ascorbic acid of nano-packing were significantly inhibited. Meanwhile, decay rate, anthocyanin, and malondialdehyde contents were decreased to 16.7%, 26.3 mg/100g, 66.3 micromol/g for nano-packing and 26.8%, 31.9 mg/100g, 75.4 micromol/g for normal packing; polyphenoloxidase (PPO) and pyrogallol peroxidase (POD) activities were significantly lower in nano-packing than the control. These data indicated that the nano-packaging might provide an attractive alternative to improve preservation quality of the strawberry fruits during extended storage. PRACTICAL APPLICATION: Nano-packing exhibited identified quality benefits applicable to the preservation of fresh strawberry. Furthermore, nano-packing has the advantages of simple processing and feasibility to be industrialized in contrast with other storages. Thus, the utilization of nano-packing will likely assist commercial producers and retailers in extending the shelf life of products over a broader range in the future. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/20492272/Effect_of_nano_packing_on_preservation_quality_of_fresh_strawberry__Fragaria_ananassa_Duch__cv_Fengxiang__during_storage_at_4_degrees_C_ DB - PRIME DP - Unbound Medicine ER -