Yin Feilong, Wang Fuyang, Xu Ning, Shuai Liang, Liang Yuanli, Song Mubo, He Meiying, Cai Wen, Liu Yunfen
College of Food and Biological Engineering, Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou, Guangxi 542899 China.
Institute of Hunan Edible Fungi, Changsha, Hunan China.
J Food Sci Technol. 2025 Mar;62(3):562-571. doi: 10.1007/s13197-024-06046-5. Epub 2024 Sep 23.
This study aims to investigate the impacts of the peach gum (PG) edible coating film on pericarp browning of 'Guiwei' litchi stored at ambient temperature. Factor analysis was applied to comprehensively evaluate the effect of different concentrations (0, 1%, 2%, 4%) of PG treatments. Compared to the control, 4% PG treatment could effectively suppress the rising of relative electric conductivity, delay the degradation of anthocyanin, maintain the * and *value and higher TSS content, and inhibit the browning index. Moreover, 4% PG treatment reduced the accumulation of total phenols and flavonoids, including gallic catechin (GC), epigallocatechin (EGC), epigallocatechin gallate (EGCG), epicatechin (EC), epicatechin gallate (ECG), and catechin gallate (CG), restrain the peroxidase activity. 4% PG treatment also contributes to higher organic acid content (oxalic acid, ascorbic acid, malic acid, and succinic acid), maintaining good litchi flavor. In conclusion, the 4% PG treatment provides good performance, and these findings will provide a promising approach for litchi preservation.
The online version contains supplementary material available at 10.1007/s13197-024-06046-5.
本研究旨在探讨桃胶（PG）可食性涂膜对常温贮藏的‘桂味’荔枝果皮褐变的影响。应用因子分析综合评价不同浓度（0%、1%、2%、4%）PG处理的效果。与对照相比，4%PG处理可有效抑制相对电导率的上升，延缓花青素的降解，维持和值以及较高的可溶性固形物含量，并抑制褐变指数。此外，4%PG处理减少了总酚和黄酮类物质的积累，包括没食子儿茶素（GC）、表没食子儿茶素（EGC）、表没食子儿茶素没食子酸酯（EGCG）、表儿茶素（EC）、表儿茶素没食子酸酯（ECG）和儿茶素没食子酸酯（CG），抑制了过氧化物酶活性。4%PG处理还有助于提高有机酸含量（草酸、抗坏血酸、苹果酸和琥珀酸），保持良好的荔枝风味。总之，4%PG处理表现良好，这些发现将为荔枝保鲜提供一种有前景的方法。
在线版本包含可在10.1007/s13197-024-06046-5获取的补充材料。
