ABSTRACT In this study, chitosan (CTS) anti-browning coating film was applied to fresh cut lemon slices. The effects of freshly cut lemon slices on peroxidase (POD), polyphenol oxidase (PPO), phenolic acid and storage quality were investigated at different storage temperatures (0°C, 4°C, 7°C and 10°C). Results demonstrated that 0°C had an excellent inhibitory effect on the activity of POD, and PPO, as well as a slight impact on the seven primary phenolic acids, the content of which decreased from 0.94 mg/g and 10.01 mg/g to 0.65 mg/g and 8.87 mg/g after a storage period of 10 d. Moreover, the malonaldehyde content (MDA), relative conductivity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH, free radical) radical scavenging capacity were 0.35 μmol/g, 64.16%, and 91.4%, respectively, while the titratable acidity (TA) and vitamin C (VC) content in the juice were 11.6 g/kg and 33.97 mg/g, respectively. The aroma components denoted by D-limonene, β-pinene, and hydrophyllene also presented a high percentage after 10 d, indicating that combining the treatment of CTS coating with clove oil as a treatment at low temperatures effectively maintained the qualitative properties of freshly cut lemons.

中文翻译：

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丁香油壳聚糖涂层对不同温度鲜切柠檬品质的影响

摘要 在这项研究中，壳聚糖 (CTS) 抗褐变涂层膜应用于新鲜切好的柠檬片。研究了新切柠檬片在不同储存温度（0°C、4°C、7°C和10°C）下对过氧化物酶（POD）、多酚氧化酶（PPO）、酚酸和储存质量的影响。结果表明，0℃对POD和PPO的活性有很好的抑制作用，对7种伯酚酸的影响很小，其含量从0.94 mg/g和10.01 mg/g降至0.65储存 10 天后，mg/g 和 8.87mg/g。此外，丙二醛含量（MDA）、相对电导率和2,2-二苯基-1-苦基肼（DPPH，自由基）清除能力分别为0.35 μmol/g、64.16%和91.4%，而果汁中可滴定酸度（TA）和维生素 C（VC）的含量分别为 11.6 g/kg 和 33.97 mg/g。以 D-柠檬烯、β-蒎烯和水蒎烯为代表的香气成分在 10 d 后也呈现出较高的百分比，表明 CTS 涂层处理与丁香油相结合作为低温处理有效地保持了鲜切柠檬的定性特性.