壳聚糖和氯化钙作用形成稳定的碳酸钙-可溶果胶纳米结构,从而延长鲜切蜜瓜保质期.pdf

Food Control 53 (2015) 195e205 Contents lists available at ScienceDirect Food Control journal homepage: /locate/foodcont Chitosan combined with calcium chloride impacts fresh-cut honeydew melon by stabilising nanostructures of sodium-carbonate-soluble pectin Jia Xin Chong a, b, Shaojuan Lai c, Hongshun Yang a, b, * a Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore b National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China c College of Biological Engineering, Henan University of Technology, 1 Lianhua Rd., Zhengzhou, Henan, 450052, China a r t i c l e i n f o a b s t r a c t Article history: Effects of chitosan, calcium chloride, and their combination on preventing quality and safety deterio- Received 3 September 2014 ration of postharvest fresh-cut honeydew melon at 7 C were investigated. Treatments of all these three Received in revised form delayed weight loss, improved firmness, delayed colour changes and moderately inhibited microbial 15 December 2014 growth. Interestingly, combined treatment of chitosan and calcium chloride was the most effective, Accepted 16 December 2014 leading to 40% less weight loss, 45% (3.70 N) increase in firmness, less overall colour difference, and more Available online 29 January 2015