Effects of Chitosan, Calcium Chloride, and Pullulan Coating Treatments on Antioxidant Activity in Pear cv. “Huang guan” During Storage

Effects of different calcium chloride, chitosan and pullulan coating treatments on antioxidant activity of “Huang guan” pears (Pyrus pyrifolia Nakai) during storage have been studied. Total phenolic content, phenolic composition, total flavonoid content, superoxide dismutase (SOD), peroxidase (POD)...

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Bibliographic Details
Published in:Food and bioprocess technology 2014-03, Vol.7 (3), p.671-681
Main Authors: Kou, Xiao-Hong, Guo, Wen-lan, Guo, Run-zi, Li, Xing-yuan, Xue, Zhao-hui
Format: Article
Language:English
Subjects:
Agriculture
antioxidant activity
Antioxidants
Biotechnology
Caffeic acid
Calcium chloride
Catalase
Catechin
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chitosan
Chlorogenic acid
Coatings
Flavonoids
Food Science
Original Paper
Pears
Peroxidase
Phenolic compounds
Phenols
Pullulan
Pulp
Pyrus pyrifolia
quality control
Shelf life
Sulfonic acid
Superoxide dismutase
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Summary:Effects of different calcium chloride, chitosan and pullulan coating treatments on antioxidant activity of “Huang guan” pears (Pyrus pyrifolia Nakai) during storage have been studied. Total phenolic content, phenolic composition, total flavonoid content, superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT) activities, and antioxidant activity (1,1-diphenyl-2-picrylhydrazyl (DPPH), 2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant potential (FRAP)) were determined in peel and pulp tissues over 210 days. Coating treatments slowed decrease of total phenolic and flavonoid contents, chlorogenic acid, arbutin, catechin and caffeic acid, SOD and CAT activities, and total antioxidant activity. However, POD activity was inhibited. The antioxidant content in the peel was higher than in the pulp. Of the coatings, chitosan was the most effective, but overall, all coatings may be useful to extend shelf-life, maintain quality and control decline of antioxidant activity in pear.
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-013-1085-9