Tahir Haroon Elrasheid, Zhihua Li, Mahunu Gustav Komla, Xiaobo Zou, Arslan Muhammad, Xiaowei Huang, Yang Zhikun, Mariod Abdalbasit Adam
1School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., Zhenjiang, 212013 Jiangsu China.
2Department of Food Science and Technology, Faculty of Agriculture, University for Development Studies, Tamale, Ghana.
Food Sci Biotechnol. 2019 Sep 18;29(2):217-226. doi: 10.1007/s10068-019-00659-9. eCollection 2020 Feb.
The marketability of blueberries over long distances has been limited because of their highly perishability. To prolong the postharvest shelf life and conserve quality properties of blueberry, various alternatives have been evaluated. We studied the influence of gum arabic (GA) alone or GA enhanced with African baobab (AB) fruit extract on blueberry during cold storage (4 °C) for 21 days. Physico-chemical properties (e.g. pH, color, firmness, and weight loss), microbial decay, antioxidant properties, polyphenol oxidase (PPO) and peroxidase (POD) activity were investigated. The fruit treated with GA combined AB indicated a significant delay in microbial decay, firmness loss, weight loss, and color change. The treatments on blueberries resulted in better preservation of total phenols and total anthocyanins delayed the increase in total soluble solids as compared to the control. The coatings lowered the activities of PPO and POD enzymes and delayed microbial decay in coated blueberry during 21 days of storage.
由于蓝莓极易腐烂，其远距离销售受到限制。为延长蓝莓采后货架期并保持其品质特性，人们评估了各种替代方法。我们研究了单独使用阿拉伯胶（GA）或添加非洲猴面包树（AB）果实提取物强化的阿拉伯胶对蓝莓在4℃冷藏21天期间的影响。研究了其理化性质（如pH值、颜色、硬度和重量损失）、微生物腐烂、抗氧化性能、多酚氧化酶（PPO）和过氧化物酶（POD）活性。用GA与AB组合处理的果实显示出微生物腐烂、硬度损失、重量损失和颜色变化显著延迟。与对照相比，对蓝莓的处理能更好地保存总酚和总花青素，延缓了总可溶性固形物的增加。在21天的储存期内，这些涂层降低了PPO和POD酶的活性，并延缓了涂层蓝莓的微生物腐烂。
