| 复载纳他霉素的壳聚糖/玉米醇溶蛋白可食性涂膜对芒果低温保鲜效果的研究 |
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| 引用本文： | 卫赛超,谢晶.复载纳他霉素的壳聚糖/玉米醇溶蛋白可食性涂膜对芒果低温保鲜效果的研究[J].热带作物学报,2022,43(9):1907-1917. |
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| 作者姓名： | 卫赛超 谢晶 |
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| 作者单位： | 1. 上海海洋大学食品学院,上海 2013062. 上海冷链装备性能与节能评价专业技术服务平台,上海 2013063. 食品科学与工程国家级实验教学示范中心/上海海洋大学,上海 201306 |
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| 基金项目： | 上海市科委国内科技合作领域项目(19395800100);上海市科委公共服务平台能力提升项目(20DZ2292200) |
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| 摘 要： | 为探究不同纳他霉素添加量（0.05、0.1、0.2 g/kg）对壳聚糖/玉米醇溶蛋白可食性复合涂膜保鲜芒果（N1、N2、N3）效果的影响,以壳聚糖/玉米醇溶蛋白复合涂膜处理为阳性对照（CZ）,以清水处理为空白对照（CK）,研究芒果在低温（13℃）贮藏30 d过程中转黄率、病情指数、果肉色泽特征、生理生化、品质变化及抗氧化能力。结果表明：CK组贮藏期仅为24 d,涂膜处理可至少将芒果贮藏期延长6 d;纳他霉素涂膜组推迟了芒果呼吸高峰的出现,N3组的呼吸峰值最低;与CK组相比,N3组在24 d的转黄率和病情指数分别降低了45.83%和44.17%;N3组显著抑制了自由水分、果实质量和硬度的下降,保持了可溶性固形物、可滴定酸和维生素C等营养物质含量;同时,涂膜组的POD和SOD含量均显著低于CK组,果肉总色差和相对电导率上升得到了抑制,说明复合涂膜处理有效延缓了芒果衰老进程,保持了更好的果实新鲜度。综上,添加纳他霉素的壳聚糖/玉米醇溶蛋白可食性复合涂膜可显著提升对芒果的保鲜效果,添加量为0.2 g/kg的纳他霉素复合涂膜效果更佳。纳他霉素复合涂膜在水果保鲜的应用中具有良好的前景。
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| 关 键 词： | 芒果 可食性涂膜 低温贮藏 保鲜 品质 |
| 收稿时间： | 2022-01-20 |
Effect of Chitosan/Zein Edible Coating Compounded with Natamycin on the Low-temperature Preservation of Mango (Mangifera indica L.) |
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| WEI Saichao,XIE Jing.Effect of Chitosan/Zein Edible Coating Compounded with Natamycin on the Low-temperature Preservation of Mango (Mangifera indica L.)[J].Chinese Journal of Tropical Crops,2022,43(9):1907-1917. |
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| Authors: | WEI Saichao XIE Jing |
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| Institution: | 1. College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China2. Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China3. National Experimental Teaching Demonstration Center for Food Science and Engineering / Shanghai Ocean University, Shanghai 201306, China |
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| Abstract: | In order to investigate the effect of different natamycin additions on the preservation effect of chitosan/zein edible coating, mangoes were coated with natamycin/chitosan/zein edible coating solutions with natamycin additions of 0.05, 0.1, 0.2 g/kg (N1, N2, N3). The chitosan/zein edible coating was used as the positive control (CZ) and water treatment was used as the blank control (CK). The changes in the yellowing degree, disease index, pulp color characteristics, physicochemical properties, quality indexes and antioxidant capacity of mangoes during 30 d storage at low-temperature (13℃) were measured. The results showed that the shelf life of CK was only 24 days and the edible coating treatment could at least extend the shelf life of mangoes by 6 days. The edible coating treatment delayed the appearance of respiratory peaks in mangoes except for CZ, and N3 had the lowest respiratory rate. Compared with CK, the yellowing rate and disease index of the N3 reduced by 45.83% and 44.17% at 24 d, respectively. N3 significantly inhibited the decrease of free water content, fruit mass and firmness, and also maintained the content of nutrients such as total soluble solids, titratable acids and vitamin C. Meanwhile, the POD and SOD content of the edible coated were significantly lower than those of CK, and the increase in total pulp color difference and relative conductivity were suppressed, indicating that the edible coating treatment effectively delayed the aging process of mangoes and maintained better fruit freshness. In conclusion, the chitosan/zein edible coating with natamycin could significantly improve the preservation effect of mangoes, and the effect of 0.2 g/kg addition of natamycin edible coating was the best, so natamycin edible coating has a good prospect in the application of fruit preservation |
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| Keywords: | mango edible coating low temperature storage preservation quality |
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