新型基于阿拉伯胶和壳聚糖的可食用复合涂层对冷藏过程中香蕉果实生化和生理响应的影响。
Effect of a novel edible composite coating based on gum arabic and chitosan on biochemical and physiological responses of banana fruits during cold storage.
机构信息
School of Biosciences, Faculty of Science, The University of Nottingham Malaysia Campus, Semenyih, Selangor Darul Ehsan, Malaysia.
出版信息
J Agric Food Chem. 2011 May 25;59(10):5474-82. doi: 10.1021/jf200623m. Epub 2011 Apr 15.
The composite effects of gum arabic (GA) (5, 10, 15, and 20%) and chitosan (CH) (1.0%) on the biochemical and physiological characteristics of banana fruits stored at 13 ± 1 °C and 80 ± 3% relative humidity (RH) for 28 days and afterward for 5 days at simulated marketing conditions (25 °C, 60% RH) were investigated. Significant (P ≤ 0.05) differences were observed for the entire GA plus CH treatments as compared to the control. However, the results showed that after 33 days of storage, the weight loss and soluble solids concentration of fruits treated with 10% GA plus 1.0% CH composite coating were 24 and 54% lower, whereas fruit firmness, total carbohydrates, and reducing sugars were 31, 59, and 40% higher than the control, respectively. Furthermore, the composite edible coating of 10% GA plus 1.0% CH delayed color development and reduced the rate of respiration and ethylene evolution during storage as compared to the control. Similarly, sensory evaluation results also proved the effectiveness of 10% GA plus 1.0% CH composite coating by maintaining the overall quality of banana fruits. Consequently, the results of scanning electron microscopy also confirmed that the fruits coated with 10% GA plus 1.0% CH composite edible coating had very fewer cracks and showed a smooth surface. These findings suggest that 10% GA plus 1.0% CH as an edible composite coating can be used commercially for extending the storage life of banana fruits for up to 33 days.
研究了 5%、10%、15%和 20%的阿拉伯胶（GA）和 1.0%壳聚糖（CH）复合处理对香蕉果实在 13±1°C 和 80±3%相对湿度（RH）下贮藏 28 天，然后在模拟销售条件（25°C、60%RH）下贮藏 5 天的生化和生理特性的影响。与对照组相比，所有 GA 加 CH 处理的差异均显著（P≤0.05）。然而，结果表明，在贮藏 33 天后，用 10%GA 加 1.0%CH 复合涂层处理的果实失重率和可溶性固形物浓度分别降低了 24%和 54%，而果实硬度、总碳水化合物和还原糖分别提高了 31%、59%和 40%。此外，与对照组相比，10%GA 加 1.0%CH 复合可食用涂层还延缓了果实的颜色发展，降低了贮藏期间的呼吸和乙烯释放速率。类似地，感官评价结果也证明了 10%GA 加 1.0%CH 复合涂层的有效性，保持了香蕉果实的整体品质。因此，扫描电子显微镜的结果也证实，用 10%GA 加 1.0%CH 复合可食用涂层涂覆的果实裂缝很少，表面光滑。这些发现表明，10%GA 加 1.0%CH 作为一种可食用的复合涂层，可以在商业上用于延长香蕉果实的贮藏寿命长达 33 天。
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