摘要
为探究纳米晶纤维素(nanocrystal cellulose,NCC)/壳聚糖(chitosan,CS)复合涂膜在不同温度下对红桔的保鲜效果,该研究将对照组和NCC/CS涂膜组贮藏于4、8、12℃3个温度下,定期测定其失重率、腐烂率、营养物质含量、丙二醛含量、抗氧化酶活性及抗氧化能力等指标,并采用扫描电镜观察果皮与涂膜形貌。结果表明,贮藏于8℃的对照组和涂膜组的贮藏品质无显著差异;贮藏于12℃的涂膜组果实相较于对照组具有较低的腐烂率、失重率和丙二醛含量,并能维持较为稳定的可溶性固形物、可溶性蛋白质含量和抗氧化酶活性;贮藏于4℃的涂膜组果实与对照组相比,腐烂率降低,抗氧化能力得到保持且抗氧化酶活性增加。对涂膜形貌的监测表明,贮藏于4℃果实表皮的涂膜结构最稳定,出现微孔的时间最晚。由此说明,NCC/CS涂膜可在12℃时显著延缓红桔果实的衰老,提高其贮藏品质;在4℃时则能增强果实对冷害的耐受性。因此,涂膜处理可有效提高红桔果实在不适温度下的贮藏品质,减少贮运过程中由于温度波动造成的果实腐烂。
To investigate the preservation effect of nanocrystalline cellulose(NCC)/chitosan(CS)composite coating on red tangerines(Citrus tangerine Hort.ex Tanaka)at different temperatures,the control fruits and NCC/CS coated fruits were stored at three temperatures of 4,8 and 12℃in this study.Then the changes in weight loss,decay rate,nutrient content,malondialdehyde content,antioxidant enzyme activity and antioxidant capacity were measured periodically,and the morphologies of the peels and coating films were observed by scanning electron microscopy.The results indicated that there was no significant difference in fruit quality between the control and coated group at 8℃.The decay rate,weight loss and malondialdehyde content of the fruit in the coated group at 12℃were lower compared with the control group.Meanwhile,the soluble solids,soluble protein content and peroxidase(POD)activity of the coated group were more stable than that of the control group.Stored at 4℃decreased decay rate in the coated group,maintained antioxidant capacity and increased antioxidant enzyme activity compared with that in the control group.The results of the coating morphology showed that the coating structure on the fruit skin stored at 4℃was the most stable and the microporosity appeared at the latest.In general,NCC/CS coating significantly delayed the senescence of red tangerines fruits and improved their storage quality at 12℃,however,it enhanced the tolerance of fruit to chilling injury at 4℃.Therefore,coating treatment could effectively improve the storage quality of red tangerines under unsuitable temperatures and reduce the decay rate caused by temperature fluctuations during storage and transportation.
作者
曹思源
李保祥
何悦
刘敏
吴习宇
任丹
徐丹
CAO Siyuan;LI Baoxiang;HE Yue;LIU Min;WU Xiyu;REN Dan;XU Dan(College of Food Science,Southwest University,Chongqing 400700,China;Food Storage and Logistics Research Center,Southwest University,Chongqing 400700,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第17期222-229,共8页
Food and Fermentation Industries
基金
国家自然科学基金面上项目(31772028)
中央高校基本科研业务费重点项目(XDJK2020B042)
国家林业和草原局/北京市共建竹藤科学与技术重点实验室开放基金项目(ICBR-2020-02)。
关键词
红桔
纳米纤维素
壳聚糖
保鲜
涂膜
贮藏温度
red tangerine
nanocrystal cellulose
chitosan
preservation
coating
storage temperature
