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Effect of chlorine dioxide concentration on storage quality of Cuihong plum

Food and Machinery, ISSN: 1003-5788, Vol: 37, Issue: 8, Page: 153-157
2021
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Article Description

Objective; This study aimed to exploring the fresh-keeping effect of chlorine dioxide onCuihong plum, and then providing a new way for postharvest fresh-keeping technology of Prunus. Methods: Cuihong plum fruits were treated with different concentrations of chlorine dioxide (20, 40, 60 mg/L) and then refrigerated at (1.0 + 0.5) °C. Results: Compared with the control group, the group treated with 40 mg/L chlorine dioxide significantly reduced the decay rate, respiratory intensity, polyphenol oxidase activity (P<0.05) , and inhibited the color difference L ∗ value, hardness, soluble solids content, titratable acid content, Vc content, peroxidase activity, the total number of mold and yeast colonies of Prunus (P<0.05). Conclusion: Treatment with 40 mg/L chlorine dioxide has the best storage effect, which can delay the metabolic process of Cuihong plum and maintain good storage quality.

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