壳聚糖包被肉桂油对冬枣果实品质及生理特性的影响
Effect of chitosan coating with cinnamon oil on the quality and physiological attributes of China jujube fruits.
作者信息
Xing Yage, Lin Hongbin, Cao Dong, Xu Qinglian, Han Wenfeng, Wang Ranran, Che Zhenming, Li Xihong
机构信息
Key Laboratory of Grain and Oil Processing and Food Safety under the Supervision of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
School of Food Engineering, Luohe College of Vocational Technology, Luohe 462000, China.
出版信息
Biomed Res Int. 2015;2015:835151. doi: 10.1155/2015/835151. Epub 2015 Sep 30.
Effects of chitosan coating with cinnamon oil on the physiological attributes and preservation quality of China jujube fruits during storage at 4°C for 60 days were investigated. Results indicated that weight loss and decay of jujube fruits were significantly reduced by chitosan-oil coating during the period of 60-day storage, which also exhibited a quite beneficial effect on maintaining the sensory quality for jujube fruits. Meanwhile, the contents of vitamin C and titratable acid decreased to 3.08 mg·g(-1) and 0.342% for the fruits treated by chitosan-oil coating (1.0% + 0.10%), respectively. Polyphenol oxidase, superoxide dismutase, and peroxidase activities were 13.40 U·g(-1), 14.53 U·g(-1), and 63.6 U·g(-1) at the end of storage, respectively. The contents of total soluble phenolics and MDA were 34.51 mg·g(-1) and 19.43 μmol·g(-1) for the combined coating treated samples and control fruits, respectively. These results suggested that the chitosan-oil coating might be recognized as one efficiency technology on the preservation quality of jujube fruits during the storage time.
研究了壳聚糖包被肉桂油对冬枣果实生理特性及在4℃贮藏60天期间保鲜品质的影响。结果表明，壳聚糖-油包被在60天贮藏期内显著降低了冬枣果实的失重和腐烂率，对保持冬枣果实的感官品质也有相当有益的作用。同时，壳聚糖-油包被（1.0%+0.10%）处理的果实中维生素C和可滴定酸含量分别降至3.08 mg·g(-1)和0.342%。贮藏结束时，多酚氧化酶、超氧化物歧化酶和过氧化物酶活性分别为13.40 U·g(-1)、14.53 U·g(-1)和63.6 U·g(-1)。复合包被处理样品和对照果实中总可溶性酚和丙二醛含量分别为34.51 mg·g(-1)和19.43 μmol·g(-1)。这些结果表明，壳聚糖-油包被可能是冬枣果实贮藏期保鲜品质的一种有效技术。
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