Liu Guige, Chen Bingjie, Liu Hongru, Wang Xiao, Zhang Yi, Wang Cunfang, Liu Chenxia, Zhong Yaoguang, Qiao Yongjin
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Science, Shanghai 201403, China.
Foods. 2023 Aug 22;12(17):3156. doi: 10.3390/foods12173156.
Cherry tomatoes are easily damaged due to their high moisture content. A composite coating was developed to delay deterioration and prolong storage by mixing antibacterial sulfated rice bran polysaccharides (SRBP) and edible hydroxyethyl cellulose (HEC) with film-forming properties. The effects of HEC, HEC-5% SRBP, and HEC-20% SRBP preservative coatings on the maintenance of the quality of cherry tomatoes (, 2) during cold storage were investigated. The HEC-20% SRBP coating significantly reduced tomato deterioration and weight loss, delayed firmness loss, decreased polyphenol oxidase activity, and increased peroxidase activity. Furthermore, cherry tomatoes treated with HEC-20% SRBP maintained high levels of titratable acid, ascorbic acid, total phenols, and carotenoids. Cherry tomatoes coated with HEC-SRBP also had higher levels of volatile substances and a greater variety of these substances compared to uncoated tomatoes. In conclusion, the HEC-20% SRBP coating effectively delayed deterioration and preserved cherry tomatoes' nutrient and flavor qualities during postharvest cold storage, suggesting it could be a novel food preservation method.
樱桃番茄因其高含水量而容易受损。通过将具有抗菌性能的硫酸化米糠多糖（SRBP）和具有成膜特性的可食用羟乙基纤维素（HEC）混合，开发了一种复合涂层，以延缓樱桃番茄的变质并延长其储存期。研究了HEC、含5%SRBP的HEC以及含20%SRBP的HEC保鲜涂层对冷藏期间樱桃番茄（，2）品质维持的影响。含20%SRBP的HEC涂层显著降低了番茄的变质和重量损失，延缓了硬度损失，降低了多酚氧化酶活性，并提高了过氧化物酶活性。此外，用含20%SRBP的HEC处理的樱桃番茄保持了较高水平的可滴定酸、抗坏血酸、总酚和类胡萝卜素。与未涂层的番茄相比，涂有HEC-SRBP的樱桃番茄还具有更高水平的挥发性物质以及更多种类的挥发性物质。总之，含20%SRBP的HEC涂层在采后冷藏期间有效地延缓了樱桃番茄的变质，并保持了其营养和风味品质，表明它可能是一种新型的食品保鲜方法。
