丙酸钙与壳聚糖组合用于保持鲜切香蕉品质的适用性
Suitability of combination of calcium propionate and chitosan for preserving minimally processed banana quality.
作者信息
Mirshekari Amin, Madani Babak, Golding John B
机构信息
Department of Agronomy and Plant Breeding, University of Yasouj, Yasouj, Iran.
Department of Crop Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.
出版信息
J Sci Food Agric. 2017 Aug;97(11):3706-3711. doi: 10.1002/jsfa.8231. Epub 2017 Feb 21.
BACKGROUND
The marketability of fresh-cut banana slices is limited by the rapid rate of fruit softening and browning. However, there is no scientific literature available about the role of postharvest calcium propionate and chitosan treatment on the quality attributes of fresh-cut banana. Therefore, the aim of the present study was to investigate these effects.
RESULTS
The application of calcium propionate plus chitosan (CaP+Chit) retained higher firmness, higher ascorbic acid content, higher total antioxidant activity and higher total phenolic compounds, along with lower browning, lower polyphenol oxidase, lower peroxidase, lower polygalacturonase and lower pectin methyl esterase activities and microbial growth, compared to control banana slices after 5 days of cold storage.
CONCLUSION
The results of the present study show that CaP+Chit could be used to slow the loss of quality at the same time as maintaining quality and inhibiting microbial loads. © 2017 Society of Chemical Industry.
背景
鲜切香蕉片的市场适销性受到果实快速软化和褐变的限制。然而，关于采后丙酸钙和壳聚糖处理对鲜切香蕉品质属性的作用，尚无科学文献可供参考。因此，本研究的目的是探究这些影响。
结果
与冷藏5天后的对照香蕉片相比，应用丙酸钙加壳聚糖（CaP+Chit）能保持更高的硬度、更高的抗坏血酸含量、更高的总抗氧化活性和更高的总酚类化合物含量，同时具有更低的褐变程度、更低的多酚氧化酶、更低的过氧化物酶、更低的多聚半乳糖醛酸酶和更低的果胶甲酯酶活性以及微生物生长量。
结论
本研究结果表明，CaP+Chit可用于减缓品质损失，同时保持品质并抑制微生物负荷。© 2017化学工业协会。
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