Abstract
The effects of cinnamon extract and Ɛ-polylysine on microorganisms and storage quality of fresh Brassica rapa L. (Chinensis Group) stored at 4 °C for 12 d were investigated. The results showed that 0.062% cinnamon extract combined with 0.057% Ɛ-polylysine was superior to 0.062% cinnamon extract or 0.057% Ɛ-polylysine treatment alone in microbiological and physico-chemical properties. Cinnamon extract combined with Ɛ-polylysine reduced the weight loss and total color difference, declined polyphenol oxidase and peroxidase, maintained the higher level of ascorbic acid, chlorophyll and total phenolic content, as well as significantly inhibited the growth of microorganisms during storage compared to any single-factor. Therefore, cinnamon extract combined with Ɛ-polylysine treatment could be an effective preservation technique for fresh Brassica rapa L. (Chinensis Group).
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