Effect of the complex of zincII and ceriumIV with chitosan on the preservation quality and degradation of organophosphorus pesticides in Chinese jujube (Zizyphus jujuba Mill. cv. Dongzao).
The effects of a novel complex of zinc(II) and cerium(IV) with chitosan film-forming material on the preservation quality of Chinese jujube fruits (Zizyphus jujuba Mill. cv. Dongzao) and degradation of organophosphorus pesticides in the fruits during the room temperature storage were investigated. The results showed that after 18 days of storage, the weight loss, respiratory intensity, and polyphenol oxidase (PPO) activity of fruits treated with the complex were 11.72, 31.51, and 7.07% lower than the control. Furthermore, total soluble solids, ascorbic acid, and polyphenol contents were 15.45, 14.55, and 13.93% higher than the control. The degradation rates of chlorpyrifos and parathion were increased to 97.31 and 92.70% for the complex treatment, which were 30.18 and 17.02% higher than the control, respectively. Therefore, the complex can be applied for preserving Chinese jujube fruits to expand their shelf life and decrease residues of organophosphorus pesticides on the fruits.
Wu
Hao
H
Laboratory of Food Chemistry and Nutrition, College of Food Science and Technology, Ocean University of China, Qingdao, Shandong, People's Republic of China.
Wang
Dongfeng
D
Shi
John
J
Xue
Sophia
S
Gao
Meiling
M
D002563:Cerium / Q000737:chemistry*; D048271:Chitosan / Q000737:chemistry*; D009943:Organophosphorus Compounds / Q000737:chemistry*; D010575:Pesticides / Q000737:chemistry*; D015032:Zinc / Q000737:chemistry*; D031957:Ziziphus / Q000737:chemistry*
D009943:Organophosphorus Compounds; D010575:Pesticides; D002563:Cerium; D048271:Chitosan; D015032:Zinc