Dept. Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain.
Dept. Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain.
Food Chem. 2017 Feb 15;217:585-592. doi: 10.1016/j.foodchem.2016.09.035. Epub 2016 Sep 7.
The effect of Aloe vera gel (AV) and Aloe arborescens gel (AA) alone or in combination with rosehip oil (RO) at 2% on ethylene production, respiration rate, quality parameters, bioactive compounds and antioxidant activity during plum postharvest storage was studied. Coated plums showed a delay in ethylene production and respiration rate at 20°C and during cold storage and subsequent shelf life, the main effect being observed for those fruits coated with AA+RO. Quality parameters such as softening, colour and maturity index was also delayed during storage by the use of the coatings, which led to a 2-fold increase in plum storability. Accumulation of bioactive compounds was also delayed although at the end of the experiment the content of bioactive compounds was higher than those found for control fruits at the estimated shelf life. The most effective coating for maintaining plum quality and bioactive compounds was AA+RO.
研究了单独使用或组合使用 2%的库拉索芦荟凝胶（AV）和阿劳埃芦荟凝胶（AA）以及玫瑰果油（RO）对李子采后贮藏过程中乙烯生成、呼吸速率、品质参数、生物活性化合物和抗氧化活性的影响。在 20°C 下以及在冷藏和随后的货架期内，涂层李子的乙烯生成和呼吸速率出现延迟，主要作用是观察到用 AA+RO 涂层的果实。通过使用这些涂层，也延迟了软化、颜色和成熟指数等品质参数的变化，这导致李子贮藏期延长了两倍。生物活性化合物的积累也被延迟，尽管在实验结束时，生物活性化合物的含量高于预计货架期内对照果实的含量。保持李子品质和生物活性化合物的最有效涂层是 AA+RO。
