基于壳聚糖和芸香精油的帕克汉姆元帅李（ L.）采后冷贮处理。

Packham's Triumph Pears ( L.) Post-Harvest Treatment during Cold Storage Based on Chitosan and Rue Essential Oil.

机构信息

Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.

Facultad de Ingeniería, Programa de Ingeniería Agroindustrial, Universidad del Atlántico, Carrera 30 Número 8-49, 081008 Puerto Colombia, Colombia.

出版信息

Molecules. 2021 Jan 30;26(3):725. doi: 10.3390/molecules26030725.

DOI:10.3390/molecules26030725

PMID:33573272

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7866551/

Abstract

Pears ( L.) cv. Packham's Triumph are very traditional for human consumption, but pear is a highly perishable climacteric fruit with a short shelf-life affected by several diseases with a microbial origin. In this study, a protective effect on the quality properties of pears was evidenced after the surface application of chitosan- essential oil coatings (CS + RGEO) in four different concentrations (0, 0.5, 1.0 and 1.5 %, /) during 21 days of storage under 18 °C. After 21 days of treatment, a weight loss reduction of 10% (from 40.2 ± 5.3 to 20.3 ± 3.9) compared to the uncoated pears was evident with CS + RGEO 0.5%. All the fruits' physical-chemical properties evidenced a protective effect of the coatings. The maturity index increased for all the treatments. However, the pears with CS + RGEO 1.5% were lower (70.21) than the uncoated fruits (98.96). The loss of firmness for the uncoated samples was higher compared to the coated samples. The pears' most excellent mechanical resistance was obtained with CS + RGEO 0.5% after 21 days of storage, both for compression resistance (7.42 kPa) and force (22.7 N). Microbiological studies demonstrated the protective power of the coatings. Aerobic mesophilic bacteria and molds were significantly reduced (in 3 Log CFU/g compared to control) using 15 µL/mL of RGEO, without affecting consumer perception. The results presented in this study showed that CS + RGEO coatings are promising in the post-harvest treatment of pears.

摘要

梨（ L.） cv. Packham 的胜利非常适合人类食用，但梨是一种高度易腐的呼吸跃变型水果，其货架期短，受到多种微生物来源疾病的影响。在这项研究中，在 18°C 下储存 21 天时，用壳聚糖-精油涂层（CS+RGEO）在四个不同浓度（0、0.5、1.0 和 1.5%，/）表面处理后，证明对梨的质量特性有保护作用。经过 21 天的处理，与未涂层的梨相比，CS+RGEO 0.5%可将失重减少 10%（从 40.2±5.3 减少到 20.3±3.9）。所有果实的理化性质均证明了涂层的保护作用。成熟指数增加了所有处理。然而，CS+RGEO 1.5%的梨比未涂层的梨（70.21）要低（98.96）。与涂层样品相比，未涂层样品的硬度损失更高。经过 21 天的储存，CS+RGEO 0.5%的梨具有最佳的机械强度，压缩阻力（7.42 kPa）和力（22.7 N）均最高。微生物研究证明了涂层的保护能力。使用 15 µL/mL 的 RGEO，可显著减少好氧嗜温细菌和霉菌（与对照相比减少 3 个对数 CFU/g），而不会影响消费者的感知。本研究结果表明，CS+RGEO 涂层在梨的采后处理中具有广阔的应用前景。