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Food and Bioprocess Technology

, Volume 7, Issue 1, pp 126–132 | Cite as

The Effects of Ultrasound Treatment and Nano-zinc Oxide Coating on the Physiological Activities of Fresh-Cut Kiwifruit

  • Xiangyong Meng
  • Min ZhangEmail author
  • Benu Adhikari
Original Paper

Abstract

This study evaluated the efficacy of ultrasound treatment and nano-zinc oxide (ZnO) coating individually and in combination in preserving the quality of fresh-cut kiwifruit. The nano-ZnO coating solution was prepared by mixing the ZnO nanoparticles in premixed chitosan–acetic acid solution. The fresh-cut kiwifruit were dipped in NaClO solution (50 μL L−1 sodium, control), subjected to ultrasound treatment (40 KHz, 350 W, 10 min), or coated with nano-ZnO solution. The fresh-cut kiwifruit samples were also subjected to combined ultrasound treatment and nano-ZnO coating. All of these test samples were stored at 4 °C for 10 days. The effects of these treatments on the quality parameters such as the production of carbon dioxide and ethylene, mass loss, and flesh firmness were investigated. At the end of storage, the combination treatments with ultrasound treatment at 40 KHz with 1.2 g L−1 nano-ZnO coating showed lower production of ethylene (1.86 μL kg−1 h−1) and carbon dioxide (10.01 mg kg−1 h−1), water loss (0.46 %), and texture (7.87 N). Hence, it was concluded that the combination of ultrasound treatment with nano-ZnO coating is a promising approach to extend the shelf-life of fresh-cut kiwifruit.

Keywords

Nano-ZnO coating Ultrasound treatment Shelf-life Fresh cut Kiwifruit 

Notes

Acknowledgments

This research was financially supported by National Natural Science Foundation of China (no. 30972058). The authors also like to acknowledge the State Key Laboratory of Food Science and Technology (Jiangnan University) and School of Food Science and Technology (Jiangnan University) for permitting the use of their processing and analytical facilities.

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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  1. 1.State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiChina
  2. 2.School of Food Science and TechnologyJiangnan UniversityWuxiChina
  3. 3.School of Health SciencesUniversity of BallaratMount HelenAustralia

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