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蜂蜜纳米颗粒涂层对冷藏期间番木瓜呼吸速率、抗坏血酸和总酚含量变化的影响

Effect of Honey Nanoparticles Coating on the Changes of Respiration Rate, Ascorbic Acid, and Total Phenolic Content of Papaya ( L.) during Cold Storage.

作者信息

Maringgal Bernard, Hashim Norhashila, Mohamed Amin Tawakkal Intan Syafinaz, Mohamed Mahmud Tengku Muda, Hamzah Muhammad Hazwan, Mohd Ali Maimunah

机构信息

Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.

Department of Agriculture Malaysia, Putrajaya 62624, Malaysia.

出版信息

Foods. 2021 Feb 16;10(2):432. doi: 10.3390/foods10020432.

DOI:10.3390/foods10020432
PMID:33669392
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7920252/
Abstract

This study evaluated the respiration rate of coated and uncoated (control) papayas ( L.) with 15% of honey (KH) nanoparticles (Nps) coating solution during cold storage at 12 ± 1 °C for 21 days. The respiration rate of the papayas significantly changed during storage, with an increase in CO and a decrease in O and CH, while the ascorbic acid and total phenolic content was maintained. The changes in respiration rate were rather slower for coated papayas when compared to control ones. A kinetic model was established from the experimental data to describe the changes of O, CO, and CH production in papayas throughout the storage period. All O, CO, and CH were experimentally retrieved from a closed system method and then represented by the Peleg model. The outcomes indicated the Peleg constant and , which were gained from linear regression analysis and coefficients of determination (), seemed to fit well with the experimental data, whereby the values exceeded 0.85 for both coated and control papayas. The model confirmed both the capability and predictability aspects of the respiration rate displayed by papayas coated with KH Nps throughout the cold storage period. This is supported by the differences in the stomatal aperture of coated and control papaya shown by microstructural images.

摘要

本研究评估了在12±1°C下冷藏21天期间,用15%蜂蜜(KH)纳米颗粒(Nps)包衣溶液处理的包衣和未包衣(对照)番木瓜(L.)的呼吸速率。番木瓜的呼吸速率在储存期间显著变化,CO增加,O和CH减少,同时抗坏血酸和总酚含量保持不变。与对照番木瓜相比,包衣番木瓜的呼吸速率变化较慢。根据实验数据建立了动力学模型,以描述番木瓜在整个储存期间O、CO和CH产生的变化。所有O、CO和CH均通过封闭系统法实验获取,然后用佩莱格模型表示。结果表明,通过线性回归分析和决定系数()获得的佩莱格常数和似乎与实验数据拟合良好,包衣和对照番木瓜的值均超过0.85。该模型证实了在整个冷藏期间,用KH Nps包衣番木瓜所显示的呼吸速率的能力和可预测性方面。微观结构图像显示的包衣和对照番木瓜气孔孔径的差异支持了这一点。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4efd/7920252/a2a08570780e/foods-10-00432-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4efd/7920252/293efc5b9aa2/foods-10-00432-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4efd/7920252/cf8f7b4d0275/foods-10-00432-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4efd/7920252/ce246668c1a0/foods-10-00432-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4efd/7920252/239116225f31/foods-10-00432-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4efd/7920252/565d01f57cfd/foods-10-00432-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4efd/7920252/6cb8a0734dab/foods-10-00432-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4efd/7920252/a2a08570780e/foods-10-00432-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4efd/7920252/293efc5b9aa2/foods-10-00432-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4efd/7920252/cf8f7b4d0275/foods-10-00432-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4efd/7920252/ce246668c1a0/foods-10-00432-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4efd/7920252/239116225f31/foods-10-00432-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4efd/7920252/565d01f57cfd/foods-10-00432-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4efd/7920252/6cb8a0734dab/foods-10-00432-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4efd/7920252/a2a08570780e/foods-10-00432-g007.jpg

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