Impact of nano-CaCO3 -LDPE packaging on quality of fresh-cut sugarcane
Zisheng Luo1, Yansheng Wang, Haohui Wang
1Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, People's Republic of China; Zhejiang Key Laboratory for Agro-Food Processing Technology, Hangzhou, 310058, People's Republic of China.
Background:
In order to evaluate the effects of nano-CaCO3 -based low density polyethylene (nano-CaCO3 -LDPE) packaging on the quality of fresh-cut sugarcane, concentrations of O2 and CO2 within the packages, overall visual quality (OVQ), total bacterial count (TBC), yeast and mould count (YMC), reducing sugar content and total phenolic content, respiration, ethylene production, and the activities of phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), peroxidase (POD), acid invertase (AI) and neutral invertase (NI) were examined during storage at 10 °C for 5 days.
Results:
The transmission rate of O2 and CO2 of the nano-CaCO3 -LDPE material was lower than that of LDPE, which lead to the more rapid formation of gas environment with low O2 and high CO2 concentration in the package. TBC and YMC counts of fresh-cut sugarcane were significantly retarded by nano-CaCO3 -LDPE packaging. Nano-CaCO3 -LDPE packaging fresh-cut sugarcane exhibited significantly lower activities of PAL, PPO, POD AI and NI than LDPE packaging fresh-cut sugarcanes during the storage. Meanwhile, nano-CaCO3 -LDPE packaging significantly inhibited the increase of browning index and total phenolic content, while improving OVQ.
Conclusion:
Our results indicated that nano-CaCO3 -LDPE packaging together with the cold storage is a promising approach in inhibiting browning and maintaining quality of fresh-cut sugarcane.
