Bertolo Mirella Romanelli Vicente, de Oliveira Filho Josemar Gonçalves, Lamonica Giovana Contarelli, de Oliveira Nobre Bezerra Carmen Cris, da Conceição Amaro Martins Virginia, Ferreira Marcos David, de Guzzi Plepis Ana Maria, Bogusz Junior Stanislau
University of São Paulo (USP), São Carlos Institute of Chemistry (IQSC), São Carlos, SP, Brazil.
Brazilian Agricultural Research Corporation, Embrapa Instrumentação, São Carlos, SP, Brazil.
Food Chem. 2025 Apr 15;471:142755. doi: 10.1016/j.foodchem.2025.142755. Epub 2025 Jan 2.
This study investigated the effects of chitosan/gelatin (CG) coatings containing pomegranate peel extract (PPE) on the physical-chemical, microbiological, volatile profile, and sensory characteristics of strawberries over 12 days of refrigerated storage. The coatings containing PPE minimized the weight loss of the fruits by 11 % and delayed their fungal contamination by 6-8 days. Uncoated fruits showed soluble solids content, pH, and titratable acidity values characteristics of highly deteriorated fruits. The coatings preserved the color, firmness, respiratory quotient, and bioactive compounds contents of the fruits. Uncoated strawberries showed a 39.4 % reduction in total volatile compounds, approximately 6 times greater than coated fruits. The severity of injuries caused by fungi was slowed down by the coatings. The sensory quality of the fruits was not affected, and the coatings cost was estimated at approximately $ 0.03/fruit, confirming that the materials developed can be used as natural coatings and a cheap alternative for strawberries preservation.
本研究调查了含有石榴皮提取物（PPE）的壳聚糖/明胶（CG）涂层在冷藏储存12天期间对草莓的物理化学、微生物、挥发性成分和感官特性的影响。含有PPE的涂层使果实的重量损失最小化了11%，并将其真菌污染推迟了6 - 8天。未涂层的果实表现出高度变质果实的可溶性固形物含量、pH值和可滴定酸度值特征。涂层保留了果实的颜色、硬度、呼吸商和生物活性化合物含量。未涂层的草莓总挥发性化合物减少了39.4%，约为涂层果实的6倍。涂层减缓了真菌造成的损伤严重程度。果实的感官品质未受影响，涂层成本估计约为每个果实0.03美元，证实所开发的材料可作为天然涂层，是草莓保鲜的廉价替代品。
