title: Effect of nano-packing on preservation quality of fresh strawberry (Fragaria ananassa Duch. cv Fengxiang) during storage at 4 degrees C.
abstract: A novel nano-packing material with lower relative humidity, oxygen transmission rate and high longitudinal strength was synthesized by blending polyethylene with nano-powder (nano-Ag, kaolin, anatase TiO(2), rutile TiO(2)), and its effect on preservation quality of strawberry fruits (Fragaria ananassa Duch. cv Fengxiang) was investigated during storage at 4 degrees C. Results showed that nano-packaging was able to maintain the sensory, physicochemical, and physiological quality of strawberry fruits at a higher level compared with the normal packing (polyethylene bags). After a 12-d storage, decreases in the contents of total soluble solids, titratable acidity, and ascorbic acid of nano-packing were significantly inhibited. Meanwhile, decay rate, anthocyanin, and malondialdehyde contents were decreased to 16.7%, 26.3 mg/100g, 66.3 micromol/g for nano-packing and 26.8%, 31.9 mg/100g, 75.4 micromol/g for normal packing; polyphenoloxidase (PPO) and pyrogallol peroxidase (POD) activities were significantly lower in nano-packing than the control. These data indicated that the nano-packaging might provide an attractive alternative to improve preservation quality of the strawberry fruits during extended storage.
  
  
  CONCLUSIONS
  Nano-packing exhibited identified quality benefits applicable to the preservation of fresh strawberry. Furthermore, nano-packing has the advantages of simple processing and feasibility to be industrialized in contrast with other storages. Thus, the utilization of nano-packing will likely assist commercial producers and retailers in extending the shelf life of products over a broader range in the future.
authors.affiliation: Key Lab. of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing 210095, P. R. China.
authors.forename: F M
authors.initials: FM
authors.lastname: Yang
authors.forename: H M
authors.initials: HM
authors.lastname: Li
authors.forename: F
authors.initials: F
authors.lastname: Li
authors.forename: Z H
authors.initials: ZH
authors.lastname: Xin
authors.forename: L Y
authors.initials: LY
authors.lastname: Zhao
authors.forename: Y H
authors.initials: YH
authors.lastname: Zheng
authors.forename: Q H
authors.initials: QH
authors.lastname: Hu
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D001205:Ascorbic Acid / Q000032:analysis; D004156:Catechol Oxidase / Q000378:metabolism; D003080:Cold Temperature; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D031985:Fragaria / Q000737:chemistry / Q000201:enzymology / Q000382:microbiology; D005638:Fruit / Q000737:chemistry / Q000201:enzymology / Q000382:microbiology; D005658:Fungi / Q000254:growth & development; D006863:Hydrogen-Ion Concentration; D008315:Malondialdehyde / Q000032:analysis; D053768:Metal Nanoparticles / Q000737:chemistry; D036103:Nanotechnology / Q000379:methods*; D010544:Peroxidases / Q000378:metabolism; D011095:Polyethylenes / Q000138:chemical synthesis / Q000737:chemistry; D011748:Pyrogallol / Q000378:metabolism; D011786:Quality Control; D013997:Time Factors
chemical_list: D000872:Anthocyanins; D011095:Polyethylenes; D011748:Pyrogallol; D008315:Malondialdehyde; D004156:Catechol Oxidase; D010544:Peroxidases; D001205:Ascorbic Acid