Potassium sorbate-enriched chitosan coatings enhance antioxidant stability and preserve postharvest quality of lemons (Citrus limon).

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-06-13 DOI:10.1002/jsfa.14439

Nikhil, Sukhjit Kaur Jawandha, Parmpal Singh Gill, Kashish Bajaj, Diksha Dhiman, Harminder Singh, Arashdeep Singh

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Abstract

Background: Lemons are widely recognized for their culinary and nutritional value, but their high moisture content and delicate skin make them prone to postharvest quality loss and reduced antioxidant properties. This work explores the application of chitosan (CH) coatings enriched with potassium sorbate (PS) to preserve the quality and antioxidant system of lemons.

Results: The prepared coatings were characterized using Fourier transform infrared (FTIR) spectroscopy and rheology. FTIR spectra confirmed the successful incorporation of sorbate into the chitosan matrix, indicating the potential for antimicrobial activity. Rheological measurements revealed the viscoelastic properties of the coatings, essential for their applicability as protective layers on fruits. The results demonstrated that the composite coating significantly enhanced the activity of enzymes catalase, peroxidase and superoxide dismutase by the end of storage. Additionally, the composite-treated lemons exhibited better retention of total soluble solids (7.01%), acidity (5.14%), ascorbic acid (457 mg L^-1) and antioxidant activity (34.56%) by the end of storage, indicating improved nutritional stability. The CH 2.0% + PS 1.0% smeared fruits showed reduced weight loss and decay rate.

Conclusion: The results suggest that application of CH and PS composite coatings could serve as an efficient method for maintaining the postharvest quality of lemon fruits stored for 60 days at 90-95% relative humidity and 6-8 °C. © 2025 Society of Chemical Industry.

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富含山梨酸钾的壳聚糖涂层提高了柠檬的抗氧化稳定性，并保持了柠檬的采后品质。

背景：柠檬因其烹饪和营养价值而被广泛认可，但其高水分含量和娇嫩的表皮使其容易在采后品质下降和抗氧化性能降低。研究了富含山梨酸钾的壳聚糖（CH）涂层在柠檬品质保鲜和抗氧化体系中的应用。结果：利用傅里叶变换红外光谱（FTIR）和流变学对所制备的涂层进行了表征。FTIR光谱证实了山梨酸酯成功地掺入壳聚糖基质中，表明其具有抗菌活性的潜力。流变学测量揭示了涂层的粘弹性特性，这对于它们作为水果保护层的适用性至关重要。结果表明，复合包衣处理显著提高了贮藏末期玉米过氧化氢酶、过氧化物酶和超氧化物歧化酶的活性。此外，复合处理的柠檬在贮藏结束时具有更好的可溶性固形物保持率（7.01%）、酸度（5.14%）、抗坏血酸（457 mg L-1）和抗氧化活性（34.56%），表明其营养稳定性得到改善。ch2.0% + PS 1.0%处理的果实失重率和腐烂率均有所降低。结论：在相对湿度为90-95%、温度为6-8℃条件下，应用CH和PS复合涂层可有效保持柠檬果实采后60 d的品质。©2025化学工业协会。

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 the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.