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Effects of aqueous chlorine dioxide treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.)

Paper ID Volume ID Publish Year Pages File Format Full-Text
21617 43231 2011 7 PDF Available
Title
Effects of aqueous chlorine dioxide treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.)
Abstract

Effects of aqueous chlorine dioxide (ClO2) treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.) were investigated. Mulberry fruit were immersed into 20, 60, and 80 mg/l ClO2 solutions for 5, 10, and 15 min, respectively. Mulberries were then rinsed with potable tap water for 1 min and stored at − 1°C for 14 d. ClO2 treatment was effective in retention of flavonoid, ascorbic acid, reducing sugar, and titratable acid. ClO2 concentration and treatment time were significant factors affecting ClO2 treatment. The shelf-life of the samples treated by 60 mg/l ClO2 for 15 min was extended to 14 d compared to 8 d for the control. No ClO2, ClO2−, or ClO3− residues were detected in samples treated by 60 mg/l ClO2 for 15 min. These results indicated that ClO2 treatment was a promising approach to preserve mulberry fruit with no significant risks of chemical residues.

Keywords
Chlorine dioxide; Mulberry; Morus alba L.; Nutritional components; Shelf-life; Chemical residue; Chlorite; Chlorate; Fruit; Preservation
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Effects of aqueous chlorine dioxide treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.)
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Publisher
Database: Elsevier - ScienceDirect
Journal: Journal of Bioscience and Bioengineering - Volume 111, Issue 6, June 2011, Pages 675–681
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us