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Food and Bioprocess Technology

, Volume 13, Issue 1, pp 145–158 | Cite as

Effects of ε-Polylysine/Chitosan Composite Coating and Pressurized Argon in Combination with MAP on Quality and Microorganisms of Fresh-Cut Potatoes

  • Xu Shen
  • Min ZhangEmail author
  • Kai Fan
  • Zhimei Guo
Original Paper
  • 36 Downloads

Abstract

Effects of ε-polylysine/chitosan (ε-PL/CS) composite coating and pressurized argon (Ar) in combination with modified atmosphere packaging (MAP) on the quality and the microbial load of fresh-cut potatoes during refrigeration were studied. Sliced potatoes were treated with pressurized Ar at 4 MPa for 1 h, and then immersed in ε-PL (1 g L−1)/CS solution for 1 min. Treated samples were sealed in MAP (94% N2, 4% O2, 2% CO2), and stored at 4 °C. Water loss, ascorbic acid content, respiration rate, malondialdehyde content, color, firmness, enzyme activities, and microbial load were measured at 3-day intervals. Results indicated that synergistic treatment (ε-PL/CS + pressurized Ar) significantly delayed the losses of water, ascorbic acid, color, and firmness, and inhibited the increase of respiratory rate, MDA content, and enzyme activity (PPO and POD). The microbial loads including coliform, mold, and yeast counts were significantly reduced. Preservation effect of pressurized Ar was noted to be superior to that of ε-PL/CS composite coating. Therefore, ε-PL/CS composite coating and pressurized Ar in combination with MAP is an effective method for maintaining the quality and improving the safety of fresh-cut potatoes during refrigeration.

Keywords

Argon Clathrate hydrate ε-PL/CS Modified atmosphere packaging Potato Preservation 

Notes

Acknowledgments

The authors would like to thank Prof. Sakamon Devahastin from King Mongkut’s University of Technology Thonburi, Thailand for his academic support in the preparation of this paper.

Funding Information

Financial supports from the China Key Research Program (Contract No. 2018YFD0700303), Jiangsu Province (China) Key Project in Agriculture (Contract No. BE2015310217), the 111 Project(BP0719028), Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program, National First-Class Discipline Program of Food Science and Technology (No. JUFSTR20180205), and Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ201803) are gratefully acknowledged.

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© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiChina
  2. 2.International Joint Laboratory on Food SafetyJiangnan UniversityWuxiChina
  3. 3.Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and TechnologyJiangnan UniversitWuxiChina
  4. 4.Wuxi Haihe Equipment Scientific & Technological Co.WuxiChina

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