Utilization of γ-polyglutamic acid/pectin hydrogel with 1-MCP on the apricot storage

IF 2.7 2区农林科学 Q1 ENTOMOLOGY

Journal of Stored Products Research Pub Date : 2024-04-13 DOI:10.1016/j.jspr.2024.102306

Shuning Yang, Jinfeng Zhang, Xiaopei Hu, Suhong Li, Tuoping Li

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Abstract

γ-polyglutamic acid (γ-PGA)/pectin hydrogel (GPH) was successfully prepared in this study. The characterization of GPH was investigated and its preservation effect with 1-Methylcyclopropene (1-MCP) on apricots storage at low temperature (0 °C) was measured. The results showed that pectin increased the water retention and solubility of hydrogel by crosslinking with γ-PGA, which could regulate the rheological property of γ-PGA hydrogel. The application of GPH (1.5%, v/v) significantly reduced the weight loss, decay rate, and delayed the decline of soluble solids, ascorbic acid and titratable acid content of apricots. Meanwhile, the GPH treatment slowed down the respiration and polygalacturonase activity of apricot, and ensured the firmness and pectin content of apricots. Also, it showed superior effect to the individual hydrogel treatment when GPH were combined with 1-MCP (1 μL/L). On the 60th day of storage, the loss of flavor and nutritional components in GPH/1-MCP group was particularly less. The information indicated that GPH combined with 1-MCP could improve the postharvest preservation effect of apricots, while providing means for better marketability gains.

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利用含有 1-MCP 的γ-聚谷氨酸/pectin 水凝胶贮藏杏子

本研究成功制备了γ-聚谷氨酸（γ-PGA）/pectin 水凝胶（GPH）。研究了 GPH 的特性，并测量了其与 1-甲基环丙烯（1-MCP）在低温（0 °C）贮藏杏子时的保鲜效果。结果表明，果胶通过与 γ-PGA 交联增加了水凝胶的保水性和可溶性，从而调节了 γ-PGA 水凝胶的流变特性。施用 GPH（1.5%，v/v）可显著降低杏的失重率和腐烂率，延缓可溶性固形物、抗坏血酸和可滴定酸含量的下降。同时，GPH 处理减缓了杏的呼吸作用和多聚半乳糖醛酸酶活性，确保了杏的硬度和果胶含量。此外，当 GPH 与 1-MCP（1 μL/L）结合使用时，其效果优于单独的水凝胶处理。在贮藏的第 60 天，GPH/1-MCP 组的风味和营养成分损失特别少。这些信息表明，GPH 与 1-MCP 结合使用可改善杏的采后保鲜效果，同时还能提高杏的适销性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Stored Products Research 生物-昆虫学

CiteScore

5.70

自引率

18.50%

发文量

112

审稿时长

45 days

期刊介绍： The Journal of Stored Products Research provides an international medium for the publication of both reviews and original results from laboratory and field studies on the preservation and safety of stored products, notably food stocks, covering storage-related problems from the producer through the supply chain to the consumer. Stored products are characterised by having relatively low moisture content and include raw and semi-processed foods, animal feedstuffs, and a range of other durable items, including materials such as clothing or museum artefacts.

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