Shuning Yang, Jinfeng Zhang, Xiaopei Hu, Suhong Li, Tuoping Li
{"title":"利用含有 1-MCP 的γ-聚谷氨酸/pectin 水凝胶贮藏杏子","authors":"Shuning Yang, Jinfeng Zhang, Xiaopei Hu, Suhong Li, Tuoping Li","doi":"10.1016/j.jspr.2024.102306","DOIUrl":null,"url":null,"abstract":"<div><p>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.</p></div>","PeriodicalId":17019,"journal":{"name":"Journal of Stored Products Research","volume":null,"pages":null},"PeriodicalIF":2.7000,"publicationDate":"2024-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Utilization of γ-polyglutamic acid/pectin hydrogel with 1-MCP on the apricot storage\",\"authors\":\"Shuning Yang, Jinfeng Zhang, Xiaopei Hu, Suhong Li, Tuoping Li\",\"doi\":\"10.1016/j.jspr.2024.102306\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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.</p></div>\",\"PeriodicalId\":17019,\"journal\":{\"name\":\"Journal of Stored Products Research\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.7000,\"publicationDate\":\"2024-04-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Stored Products Research\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0022474X24000638\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"ENTOMOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Stored Products Research","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0022474X24000638","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENTOMOLOGY","Score":null,"Total":0}
Utilization of γ-polyglutamic acid/pectin hydrogel with 1-MCP on the apricot storage
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.
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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