Abstract
The quality changes of whole and fresh-cut Zizania latifolia were investigated for 12 days at 1 °C. The results showed that the respiratory rate of whole Z. latifolia increased over the first 9 days of storage and then decreased quickly. Weight loss and cellulose and lignin contents increased, while whiteness index (WI), firmness, and total sugar content diminished. Polyphenol oxidase (PPO) and peroxidase (POD) activities decreased for the first 3 days and then increased, whereas the activities of SOD, APX, and CAT increased and reached a peak value on the 3rd, 6th, and 9th days, respectively. Fresh-cut exhibited higher respiratory rate, weight loss, and cellulose and lignin contents and lower WI, firmness, and total sugar content; activities of PPO, POD, superoxide dismutase, ascorbate peroxidase, and catalase were enhanced compared with whole Z. latifolia. However, most of these quality attributes were similar for cut and whole Z. latifolia samples during the first 6 days of storage, suggesting that storage at 1 °C delayed quality deterioration thereby extending the shelf life of packaged fresh-cut Z. latifolia.
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Luo, H., Jiang, L., Zhang, L. et al. Quality Changes of Whole and Fresh-Cut Zizania latifolia During Refrigerated (1 °C) Storage. Food Bioprocess Technol 5, 1411–1415 (2012). https://doi.org/10.1007/s11947-010-0459-5
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DOI: https://doi.org/10.1007/s11947-010-0459-5