Fonseca Alexandre M A, Dias Cindy, Amaro Ana L, Isidoro Nélson, Pintado Manuela, Silvestre Armando J D, Rocha Sílvia M
LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
CICECO, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
Foods. 2020 Sep 15;9(9):1299. doi: 10.3390/foods9091299.
Although new storage technologies have been emerging in recent years, preservation of pear ( L.) remains a challenge for suppliers. Maintenance of desired organoleptic properties throughout cold storage using non-chemical strategies has been investigated and the use of edible coatings has shown potential to delay fruit quality deterioration during cold storage. Thus, the objective of this study is to evaluate the impact of pectin coatings including plant extracts, in "Rocha" pear ( L. cv. Rocha) preservation. A four-month pilot scale assay was performed in both dynamic controlled atmosphere (DCA) (-0.5 °C, 0.5% O, and 0.4% CO) and normal atmospheric (NA) conditions (2 °C). For each storage condition, the following three coatings were tested: pectin (3% /) (PCT), pectin (3% /) + strawberry tree leaves extract (9.5 mg/mL) (CT1), and pectin (3% /) + apple pomace extract (16 mg/mL) (CT2). Volatile compounds, potentially related to aroma or ripening status of "Rocha" pear, were monitored alongside with conjugated trienols (CTs) and maturity parameters. The combination of DCA conditions and the application of pectin coatings were able to reduce the release of Rocha pear volatiles associated with ripening status, (particularly esters and sesquiterpenes), as well as reduce CTs, which could contribute to the preservation of Rocha pear for longer periods.
尽管近年来新的贮藏技术不断涌现，但梨（L.）的保鲜对供应商来说仍是一项挑战。人们已经研究了使用非化学策略在冷藏过程中保持所需感官特性的方法，并且食用涂层的使用已显示出延缓冷藏期间果实品质劣化的潜力。因此，本研究的目的是评估包含植物提取物的果胶涂层对“罗查”梨（L. cv. Rocha）保鲜的影响。在动态控制气氛（DCA）（-0.5°C，0.5% O₂和0.4% CO₂）和正常大气（NA）条件（2°C）下进行了为期四个月的中试规模试验。对于每种贮藏条件，测试了以下三种涂层：果胶（3% /）（PCT）、果胶（3% /）+草莓树叶提取物（9.5 mg/mL）（CT1）和果胶（3% /）+苹果渣提取物（16 mg/mL）（CT2）。与共轭三烯醇（CTs）和成熟参数一起监测了可能与“罗查”梨的香气或成熟状态相关的挥发性化合物。DCA条件与果胶涂层的应用相结合，能够减少与成熟状态相关的罗查梨挥发性物质（特别是酯类和倍半萜类）的释放，以及减少CTs，这有助于将罗查梨保存更长时间。
