Nadeem Muhammad, Leaks KeAndre, Abdullah Ahmed, Adamson Felix Julia Sage, Shahid Muhammad Adnan
Horticultural Science Department, North Florida Research and Education Center, University of Florida-IFAS, Quincy, FL 32351, USA.
Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan.
Gels. 2025 Mar 26;11(4):243. doi: 10.3390/gels11040243.
Blackberries ( L.) are categorized as functional foods, as they are rich in bioactive compounds. Due to limited shelf life and susceptibility to postharvest quality deterioration, it is imperative to investigate postharvest interventions that can prolong the fruit's quality. This research aimed to develop sonicated and microwave-assisted pasteurized (SMAP) edible gels with citrus peel essential oil (CPEO). Additionally, we aimed to evaluate the effects of different temperatures (4, 20 and 30 °C) on the postharvest quality of the following blackberry treatments:control (C), blanched (B), coated (SMAP) and blanched + coated (B+SMAP). The synergistic effect of B+SMAP coating gels was more effective at maintaining the quality of blackberries after 21 days in storage by inhibiting fruit weight loss by 18% and fruit decay by 65% compared to the control group at 4 °C. The SMAP-coated fruits limited total flavonoid reduction by 23% and total flavanols by 24% when stored at 4 °C after 21 days. The B+SMAP treatment hindered the loss of total phenolic content by 16%, total antioxidant activity by 27% and DPPH radical scavenging activity by 19% under storage at 4 °C for 21 days. We concluded that the SMAP coating gel is an innovative and health-friendly approach for extending the postharvest quality of blackberries during storage.
黑莓（Rubus L.）被归类为功能性食品，因为它们富含生物活性化合物。由于保质期有限且易受采后品质劣变影响，因此有必要研究能够延长果实品质的采后处理方法。本研究旨在开发含有柑橘皮精油（CPEO）的超声和微波辅助巴氏杀菌（SMAP）可食用凝胶。此外，我们旨在评估不同温度（4、20和30°C）对以下黑莓处理方式采后品质的影响：对照（C）、热烫（B）、包被（SMAP）和热烫+包被（B+SMAP）。与4°C下的对照组相比，B+SMAP包被凝胶的协同效应在储存21天后对保持黑莓品质更有效，可抑制果实失重18%，果实腐烂65%。在4°C下储存21天后，SMAP包被的果实总黄酮减少量限制在23%，总黄烷醇减少量限制在24%。在4°C下储存21天的条件下，B+SMAP处理使总酚含量损失减少16%，总抗氧化活性损失减少27%，DPPH自由基清除活性损失减少19%。我们得出结论，SMAP包被凝胶是一种创新且健康友好的方法，可在储存期间延长黑莓的采后品质。
