| Issue |
E3S Web Conf.
Volume 165, 2020
2020 2nd International Conference on Civil Architecture and Energy Science (CAES 2020)
|
|
|---|---|---|
| Article Number | 01012 | |
| Number of page(s) | 4 | |
| Section | Energy Engineering and Energy Technology | |
| DOI | https://doi.org/10.1051/e3sconf/202016501012 | |
| Published online | 01 May 2020 | |
Effect of heat treatment on the preservation of Chaenomeles speciosa (Sweet) Nakai
1 Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, P. R. China
2 College of Food Science and Engineering, Shandong Agriculture and Engineering University, Ji’nan, 250100, P. R. China
* Corresponding author: E-mail address: wzs@sdau.edu.cn, wzs9190@163.com (Zhaosheng Wang). Rong Huang and Luping Zhao should be considered joint first author.
Heat treatment was used to extend the shelf life of postharvest Chaenomeles speciosa (Sweet) Nakai (C. speciosa), its effects on the quality and physiological properties of C. speciosa were studied. The results showed that heat treatment reduced the weight loss, inhibited the decline of titratable acids (TA), maintained a higher activity of peroxidase (POD) and catalase (CAT), compared to untreated C. speciosa. Treatment in hot water dipping at 50℃ for 2-4 min maintained the better quality of postharvest C. speciosa stored at 0℃ for 120 days, which indicated that heat treatment is an effective preservation technology to prolong the shelf life of C. speciosa.
© The Authors, published by EDP Sciences, 2020
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