Abstract
The effects of pressurized argon (Ar) and nano zinc oxide (ZnO) coating treatment on the quality properties of fresh-cut orange were explored. The changes of various quality parameters including physical-chemical indicators (total soluble solid, pH, titratable acid, ascorbic acid, mass loss, color and volatile characteristic odor), sensory evaluation and microbial (total aerobic bacteria and fungi) analysis during storage were investigated. Compared with other treatments and controls, combined treatment of nano zinc oxide coating (0.7 g/L) and pressurized argon (2 MPa, 30 min) effectively reduced mass loss and the increase in soluble solids and the reduction of titratable acid and ascorbic acid contents, and effectively inhibited the growth of total aerobic bacteria and fungi. In addition, through electronic nose detection, the combined slices had the least volatile characteristic odor, which were mainly aldehydes, alcohols, esters and terpenes in the later storage period. In summary, the combination of pressurized argon and nano zinc oxide coating was a promising method for fresh-cut fruit preservation.
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