Pacaphol Kamonwan, Seraypheap Kanogwan, Aht-Ong Duangdao
Department of Materials Science, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand; Center of Excellence on Petrochemical and Materials Technology, Chulalongkorn University, Bangkok, 10330, Thailand.
Center of Excellence in Environment and Plant Physiology, Department of Botany, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand.
Carbohydr Polym. 2019 Nov 15;224:115167. doi: 10.1016/j.carbpol.2019.115167. Epub 2019 Aug 5.
Food loss is a global concern nowadays. Fresh produce has the highest rate of loss among food products. In this study, nanocellulose suspensions were employed to coat on a perishable vegetable (spinach) for extending its shelf life during postharvest storage. Two mechanical defibrillation methods were studied to obtain a suitable preparation of nanocellulose suspension. A method of stock gel dilutions was selected since it provided longer stability of nanocellulose suspension. Then, physiological changes of spinach leaves coated with nanocellulose were measured compared with uncoated leaves. The results revealed that the coated leaves with 0.3 and 0.5% w/v nanocellulose concentrations displayed the significant retentions of appearance, chlorophyll, color, and moisture content after 3-day storage at 25 °C. Moreover, all of the coated samples exhibited the significant reduction of respiration rate in the range of 54-70%. These finding suggested that the nanocellulose coating improves the storage capacity of spinach.
食物损失是当今全球关注的问题。新鲜农产品在食品中的损失率最高。在本研究中，采用纳米纤维素悬浮液涂覆在易腐蔬菜（菠菜）上，以延长其采后储存期的货架期。研究了两种机械去纤颤方法，以获得合适的纳米纤维素悬浮液制剂。选择了一种储备凝胶稀释方法，因为它能提供纳米纤维素悬浮液更长的稳定性。然后，将涂有纳米纤维素的菠菜叶与未涂覆的叶子进行比较，测量其生理变化。结果表明，在25°C下储存3天后，纳米纤维素浓度为0.3%和0.5%（w/v）的涂覆叶片在外观、叶绿素、颜色和水分含量方面有显著的保留。此外，所有涂覆样品的呼吸速率均显著降低，降幅在54%-70%之间。这些发现表明，纳米纤维素涂层提高了菠菜的储存能力。
