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异烟酸混入壳聚糖/聚乙烯醇对绿熟期番茄成熟相关变化的影响

Impact of Isonicotinic Acid Blending in Chitosan/Polyvinyl Alcohol on Ripening-Dependent Changes of Green Stage Tomato.

作者信息

Taher Mohamed A, Elsherbiny Elsherbiny A

机构信息

Agricultural Chemistry Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt.

Plant Pathology Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt.

出版信息

Polymers (Basel). 2023 Feb 7;15(4):825. doi: 10.3390/polym15040825.

DOI:10.3390/polym15040825
PMID:36850109
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9967220/
Abstract

The effect of isonicotinic acid (INA) in a chitosan (CS)/polyvinyl alcohol (PVA) blend on ripening-dependent changes of preserved green tomatoes ( L.) was examined at room temperature. The results showed that CS/PVA/INA 0.5 mM and CS/PVA/INA 1.0 mM formulations retarded firmness loss and delayed the pigmentation parameters i.e., lycopene (LYP), total carotenes (TCs), and titratable acidity (TA). The CS/PVA/INA 0.5 mM and CS/PVA/INA 1.0 mM formulations were able to delay the increase in malondialdehyde (MDA) and total polyphenol (TP) contents. Furthermore, the peroxidase (POD), polyphenoloxidase (PPO), and phenylalanine ammonia-lyase (PAL) activities of tomatoes coated with CS/PVA/INA 0.5 mM and CS/PVA/INA 1.0 mM formulations were lower than those in other treatments. Meanwhile, the CS/PVA blend had the highest TP content, as well as the highest PPO and PAL activities, at the late stage of maturation. The UV analysis showed that the CS/PVA/INA blend film is a promising UV-protective food packaging material. The pure CS, PVA, and INA formulations, as well as the CS/PVA, CS/PVA/INA 0.5 mM, and CS/PVA/INA 1.0 mM formulations, were characterized by infrared (FTIR). The three polymer formulations showed strong antifungal activity against and .

摘要

在室温下研究了异烟酸（INA）在壳聚糖（CS）/聚乙烯醇（PVA）共混物中对保存的绿番茄（L.）成熟相关变化的影响。结果表明，CS/PVA/INA 0.5 mM和CS/PVA/INA 1.0 mM配方延缓了硬度损失，并延迟了色素参数，即番茄红素（LYP）、总类胡萝卜素（TCs）和可滴定酸度（TA）的变化。CS/PVA/INA 0.5 mM和CS/PVA/INA 1.0 mM配方能够延迟丙二醛（MDA）和总多酚（TP）含量的增加。此外，涂有CS/PVA/INA 0.5 mM和CS/PVA/INA 1.0 mM配方的番茄的过氧化物酶（POD）、多酚氧化酶（PPO）和苯丙氨酸解氨酶（PAL）活性低于其他处理。同时，CS/PVA共混物在成熟后期具有最高的TP含量，以及最高的PPO和PAL活性。紫外分析表明，CS/PVA/INA共混膜是一种很有前途的紫外线防护食品包装材料。通过红外（FTIR）对纯CS、PVA和INA配方以及CS/PVA、CS/PVA/INA 0.5 mM和CS/PVA/INA 1.0 mM配方进行了表征。这三种聚合物配方对 和 表现出很强的抗真菌活性。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0774/9967220/53eed97c3ef8/polymers-15-00825-g007a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0774/9967220/03a4eb887625/polymers-15-00825-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0774/9967220/d337e590f08a/polymers-15-00825-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0774/9967220/a749161c3282/polymers-15-00825-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0774/9967220/ff1e2eaee414/polymers-15-00825-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0774/9967220/46c8996ab27f/polymers-15-00825-g005a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0774/9967220/9c7efc54a54e/polymers-15-00825-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0774/9967220/53eed97c3ef8/polymers-15-00825-g007a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0774/9967220/03a4eb887625/polymers-15-00825-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0774/9967220/d337e590f08a/polymers-15-00825-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0774/9967220/a749161c3282/polymers-15-00825-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0774/9967220/ff1e2eaee414/polymers-15-00825-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0774/9967220/46c8996ab27f/polymers-15-00825-g005a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0774/9967220/9c7efc54a54e/polymers-15-00825-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0774/9967220/53eed97c3ef8/polymers-15-00825-g007a.jpg

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