壳聚糖嫁接没食子酸处理对赛买提杏采后生理生化的影响

IF 2.7 2区 农林科学 Q1 ENTOMOLOGY
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引用次数: 0

摘要

传统的冷藏方法可能无法充分保存杏果的风味,从而影响其整体食用品质。壳聚糖-胆酸衍生物膜可以解决单纯壳聚糖抗氧化和抗菌性能不足的问题,从而更好地保存杏的香气。本研究用壳聚糖(CS,0.5% 和 1%)和接枝没食子酸的壳聚糖(GA-g-CS,0.5% 和 1%)处理新疆赛麦提杏,在 1 °C ± 0.5 °C 下贮藏。分析了 GA-g-CS 处理对杏的采后生理、芳香挥发物含量、氨基酸含量和脂肪酸含量的影响。结果表明,1% 的 GA-g-CS 衍生物能有效保持果实的坚硬度、可溶性固形物含量(SSC)和可滴定酸(TA),延缓失重率的上升、呼吸速率的下降,并抑制乙烯的释放。GA-g-CS 衍生物能抑制丙二醛(MDA)的积累,提高相对电导率。结果表明,降低多酚氧化酶(PPO)活性和提高过氧化物酶(POD)活性可延缓果实褐变和老化。在整个贮藏期间,施用 1%的 GA-g-CS 能有效保持赛麦提杏中酯和酮的含量。此外,它还能减缓醛含量的下降,并有效减少贮藏期间乙醇的产生。相关分析表明,天门冬氨酸、丙氨酸、亚油酸和α-亚麻酸与主要香气成分之间存在明显的正相关。相反,硬脂酸与主要香味成分呈显著负相关。综上所述,壳聚糖-胆酸衍生物可作为一种新型的食用薄膜用于果蔬保鲜。与传统冷藏方式相比,它能将赛麦提杏的货架期延长 12 天。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effects of chitosan grafted with gallic acid treatment on the postharvest physiology and biochemistry of Saimaiti apricots

Traditional cold storage methods may not adequately preserve the flavor of apricot fruit, impacting its overall edible quality. Chitosan-gallic acid derivative membranes can address the insufficient antioxidant and antibacterial properties of chitosan alone, thereby better preserving the aroma of apricots. In this study, Xinjiang Saimaiti apricots were treated with chitosan (CS, 0.5% and 1%) and CS grafted with gallic acid (GA-g-CS, 0.5% and 1%) during storage at 1 °C ± 0.5 °C. The effects of GA-g-CS treatment on postharvest physiology, aromatic volatile content, amino acid content, and fatty acid content of apricots were analyzed. These results showed that 1% GA-g-CS derivatives effectively maintained fruit firmness, soluble solid content (SSC), and titratable acid (TA); postponed the rise in weight loss, fell in respiratory rate, and inhibited the release of ethylene. GA-g-CS derivatives could restrain the accumulation of malondialdehyde (MDA) and increase the relative electrical conductivity. The results demonstrated that reducing polyphenol oxidase (PPO) activity and improving peroxidase (POD) activity could delay fruit browning and aging. The application of 1% GA-g-CS effectively preserved the levels of esters and ketones in Saimaiti apricots throughout the storage period. Moreover, it decelerated the decline in aldehyde content and efficiently decreased the production of ethanol during storage. The correlation analysis revealed significant positive correlations between aspartate, alanine, linoleic acid, and α-linolenic acid and the main aroma components. Conversely, stearic acid exhibited a significant negative correlation with the main aroma components. To sum up, chitosan-gallic acid derivatives can be used as a new type of edible film for fruit and vegetable preservation. And it can extend the shelf life of Saimaiti apricots by 12 days, compared to traditional refrigeration.

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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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