使用可食用涂层作为延长草莓(Fragaria ananassa)货架期的新的可持续替代品:综述

IF 2.7 2区 农林科学 Q1 ENTOMOLOGY
Thamyres César de Albuquerque Sousa, Igor Henrique de Lima Costa, Eliezer Avila Gandra, Adriana Dillenburg Meinhart
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引用次数: 0

摘要

草莓(Fragaria ananassa)是一种在全球广泛销售的水果,预计 2022 年的收成将达到惊人的 957 万吨(粮农组织,2022 年)。由于草莓的高呼吸速率和易腐性,其保质期和衰老期有限。机械损伤和各种病原体(包括真菌)造成的感染进一步导致草莓的颜色、质地、质量和收获后损失。为了寻找保存水果和蔬菜的物理、微生物和感官品质的解决方案,一些研究探索了可食用涂层的使用,这是业界广泛用于保存水果和蔬菜的一种做法。尽管对新型聚合物材料的探索日益增多,但从文献计量分析来看,壳聚糖仍是草莓涂层中使用最广泛的材料。本综述深入探讨了最常用的涂层材料,以保持草莓的质量特性并延长其保质期。以 "草莓 "和 "涂层 "为关键词的搜索策略,通过对从科学网研究报告中提取的元数据进行文献计量学多元分析,严格保证了数据质量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Use of edible coatings as a new sustainable alternative to extend the shelf life of strawberries (Fragaria ananassa): A review

Strawberry (Fragaria ananassa), a widely sold fruit across the globe, saw an estimated harvest of a staggering 9.57 million tons in 2022 (FAO, 2022). Strawberries have a limited shelf life and senescence period due to their high respiration rate and perishability. Mechanical damage and infections caused by various pathogens, including fungi, further contribute to color, texture, quality, and post-harvest losses. In search of solutions to preserve their physical, microbiological, and sensorial qualities, several studies have explored the use of edible coatings, a practice widely used in the industry to preserve fruits and vegetables. Chitosan remains the most widely used material for strawberry coatings despite the growing exploration of novel polymeric materials, as evidenced by bibliometric analysis. This review delves into the most prevalent coatings employed to preserve the quality attributes of strawberries and extend their shelf life. Data quality is rigorously maintained through a multivariate analysis based on bibliometrics of metadata extracted from research studies in the Web of Science, utilizing the keywords "strawberry" and "coatings" as the search strategy.

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来源期刊
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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