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Runqiang Yang,Jingru Wang,Xintian Nie,Yan Zhuang,Zhenxin Gu,Qianghui Guo 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.2
Fresh-cut water fennel was treated with a novel complex chemical solution and subsequently packaged prior to refrigerated storage. Chlorophyll degradation and lignification were investigated. The complex solution consisted of 1.16 g/L calcium lactate, 150 mg/L zinc acetate, and 15.29 mg/L salicylic acid. Chlorophyllase, Mg-dechelatase, and chlorophyll-degrading peroxidase activities of water fennel decreased after immersion in the complex solution, which delayed chlorophyll degradation and increased L* and a* values. Complex solution treatment also reduced phenylalanine ammonia-lyase (PAL) activity and, thus, inhibited accumulation of lignin. After the complex solution treatment, packaging in high-density polypropylene plastic bags further retained chlorophylls and alleviated lignification of water fennel. Treatment with a complex chemical solution and subsequent packaging can maintain the quality, delay senescence, and improve the shelf life of water fennel.