Lv Qian, Zhao Jie, Zhang Yiquan
College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China.
Polymers (Basel). 2025 Aug 24;17(17):2291. doi: 10.3390/polym17172291.
Crown pears exhibit high susceptibility to rot and rapid deterioration, resulting in quality degradation and fruit softening. Edible coatings serve as an effective preservation technology to extend their shelf life. In this study, a composite coating solution was formulated using vitamin C (Vc), glycerol, ethanol, and gliadin derived from highland barley distillers' grains. The coating formulation was optimized via single-factor experiments and Box-Behnken response surface methodology, with crown pears' weight loss as the evaluation metric. The optimal composition comprised 19.86 mg/mL gliadin, 1.47% () glycerol, 2.49% () Vc, and 80.20% () ethanol, achieving a minimized weight loss of (3.30 ± 0.01)%. Treated pears coated with this optimized formulation were stored for 28 days. Preservation efficacy was evaluated through measurements of weight loss, decay rate, total number of colonies, firmness, titratable acid content, and polyphenol oxidase activity. Compared to the uncoated control group, the composite coating treatment significantly mitigated the decline in firmness, weight loss, and titratable acid content of crown pears. Furthermore, it effectively suppressed the increase in polyphenol oxidase (PPO) activity, decay rate, and total number of colonies, thereby extending the shelf life of the fruit.
皇冠梨极易腐烂且迅速变质，导致品质下降和果实软化。可食用涂层是一种有效的保鲜技术，可延长其货架期。在本研究中，使用维生素C（Vc）、甘油、乙醇和源自青稞酒糟的麦醇溶蛋白配制了一种复合涂层溶液。通过单因素实验和Box-Behnken响应面法对涂层配方进行优化，以皇冠梨的失重作为评价指标。最佳配方为19.86 mg/mL麦醇溶蛋白、1.47%（）甘油、2.49%（）Vc和80.20%（）乙醇，失重最小化至（3.30±0.01）%。用这种优化配方处理的梨储存28天。通过测量失重、腐烂率、菌落总数、硬度、可滴定酸含量和多酚氧化酶活性来评估保鲜效果。与未涂层的对照组相比，复合涂层处理显著减轻了皇冠梨硬度、失重和可滴定酸含量的下降。此外，它有效地抑制了多酚氧化酶（PPO）活性、腐烂率和菌落总数的增加，从而延长了果实的货架期。
