Kumar Pushpendra, Sethi Shruti, Sharma R R, Srivastav Manish, Singh Dinesh, Varghese Eldho
1Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012 India.
2Division of Fruits and Horticultural Technology, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012 India.
J Food Sci Technol. 2018 Jun;55(6):2344-2350. doi: 10.1007/s13197-018-3130-1. Epub 2018 Apr 5.
Plum is a perishable fruit with a very short shelf life of 3-4 days. Several studies have suggested the possible use of edible coatings on maintaining quality and prolonging storage life of fresh horticultural produce. Hence, different edible coatings, namely, lac-based (2:3), Semperfresh™ (1:3) and Niprofresh (1:5) were selected to observe their efficacy on quality retention of 'Santa Rosa' plums. The effects of these coatings on the physical, physiological and biochemical attributes were studied under cold storage conditions (2 ± 1 °C and 85-90% relative humidity). Our results revealed that all the coatings, especially the lac-based significantly reduced the weight loss and maintained higher firmness throughout the storage period. These surface coatings modified the respiration and ethylene rates of the plums and slowed down their metabolism as shown by the retention of texture of the tissue and delayed colour development. At the end of 35 days of cold storage, lac-based coating helped to retain nearly 55% higher fruit firmness and 21% higher antioxidant activity in fruits as compared to uncoated ones. However, the changes in total anthocyanin content were found to be suppressed by 13% in lac-based coated fruits. Overall, the results suggested that lac-based coating of plum fruits was most effective to extend the storage life of 'Santa Rosa' plums over other coatings and uncoated fruits under low temperature storage conditions.
李子是一种易腐水果，货架期非常短，仅为3 - 4天。多项研究表明，可食用涂层可能有助于保持新鲜园艺产品的品质并延长其储存寿命。因此，选择了不同的可食用涂层，即虫胶基涂层（2:3）、Semperfresh™涂层（1:3）和Niprofresh涂层（1:5），以观察它们对‘圣罗莎’李子品质保持的效果。在冷藏条件（2±1°C和85 - 90%相对湿度）下研究了这些涂层对李子物理、生理和生化特性的影响。我们的结果表明，所有涂层，尤其是虫胶基涂层，在整个储存期间显著减少了重量损失并保持了较高的硬度。这些表面涂层改变了李子的呼吸速率和乙烯释放速率，减缓了它们的新陈代谢，这表现为组织质地的保持和颜色发育的延迟。在冷藏35天后，与未涂层的李子相比，虫胶基涂层有助于使果实硬度提高近55%，抗氧化活性提高21%。然而，发现虫胶基涂层的果实中总花青素含量的变化被抑制了13%。总体而言，结果表明，在低温储存条件下，用虫胶基涂层处理李子果实比其他涂层和未涂层的果实更有效地延长了‘圣罗莎’李子的储存寿命。
