富含α-蒎烯和桃金娘精油的纳米纤维素基可食用涂层对草莓采后品质的影响

Effect of nanocellulose-based edible coatings enriched with α-pinene and myrtle essential oil on the postharvest quality of strawberry.

作者信息

Karimi Dehbakri Somayeh, Ehtesham Nia Abdollah, Mumivand Hasan, Rastegar Somayeh

机构信息

Department of Horticultural Sciences, Faculty of Agriculture, Lorestan University, Khorramabad, Iran.

Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, University of Hormozgan, Bandar Abbas, Iran.

出版信息

BMC Plant Biol. 2025 Jul 2;25(1):812. doi: 10.1186/s12870-025-06757-7.

DOI:10.1186/s12870-025-06757-7

PMID:40604423

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12218952/

Abstract

BACKGROUND

Despite the desirable qualities of strawberries, their short shelf life and susceptibility to spoilage present significant challenges. This study examined the effect of nanocellulose-based edible coatings enriched with myrtle essential oil (MEO) and α-pinene (AL) at concentrations of 0.3% and 0.6%, on the quality attributes of strawberry fruits during an 18-day storage period at 4 °C. The physico-chemical, nutritional, and sensory attributes of strawberry were evaluated at 0, 6, 12, and 18 days of storage.

RESULTS

Results demonstrated that treated samples displayed lesser weight loss and greater firmness than the control group during storage. Fruits treated with Nano-MEO 0.6% demonstrated minimum weight loss and maximum firmness (1.55 N). The maximum anthocyanin content was observed in the fruits treated with MEO 0.6 %, which was approximately 2.2 times greater than that of the control. Nano-AL 0.6% exhibited the highest ascorbic acid content (85 mg. 100 g FW), which was about 4.25 times greater than that of the control (20 mg. 100 g FW). On the 18th day of storage, the maximum total phenol content (9.11 mg. g FW) was observed in the Nano-MEO 0.6% treatment group, which was significantly different from that in the control (5.64 mg. g FW). The maximum flavonoid content was observed in Nano-AL 0.3% (20 mg. g FW), while the minimum concentration was found in the control (12.6 mg. g FW).The highest catalase (CAT) activity (5.1 U·g⁻ FW) was observed on the 12th day in the Nano-AL 0.6% treatment, whereas the maximum peroxidase (POD) activity (46.7 U·g⁻ FW) was recorded on the same day under the Nano-AL 0.3% treatment. At the end of storage, Nano-MEO (0.6%) exhibited the lowest polyphenol oxidase (PPO) enzyme activity (4.77 U g FW), significantly lower than that observed in the control group (13.2 U g FW).

CONCLUSIONS

In general, compared with the control and other treatments, Nano-MEO (0.6%) demonstrated the greatest overall acceptability. Therefore, the use of this treatment is recommended for maintaining the quality of harvested strawberries.

摘要

背景

尽管草莓具有诸多优良品质，但其货架期短且易腐坏，这带来了重大挑战。本研究考察了添加浓度为0.3%和0.6%的桃金娘精油（MEO）和α-蒎烯（AL）的纳米纤维素基可食用涂层，在4℃下18天储存期内对草莓果实品质属性的影响。在储存的第0、6、12和18天对草莓的物理化学、营养和感官属性进行了评估。

结果

结果表明，在储存期间，处理后的样品比对照组表现出更小的重量损失和更大的硬度。用0.6%的纳米MEO处理的果实重量损失最小，硬度最大（1.55 N）。在0.6%的MEO处理的果实中观察到最高的花青素含量，约为对照组的2.2倍。0.6%的纳米AL表现出最高的抗坏血酸含量（85 mg·100 g FW），约为对照组（20 mg·100 g FW）的4.25倍。在储存的第18天，在0.6%的纳米MEO处理组中观察到最大的总酚含量（9.11 mg·g FW），与对照组（5.64 mg·g FW）有显著差异。在0.3%的纳米AL中观察到最大的类黄酮含量（20 mg·g FW），而在对照组中发现的浓度最低（12.6 mg·g FW）。在第12天，0.6%的纳米AL处理组中观察到最高的过氧化氢酶（CAT）活性（5.1 U·g⁻ FW），而在同一天，0.3%的纳米AL处理下记录到最大的过氧化物酶（POD）活性（46.7 U·g⁻ FW）。在储存结束时，0.6%的纳米MEO表现出最低的多酚氧化酶（PPO）酶活性（4.77 U g FW），显著低于对照组（13.2 U g FW）。