{"title":"基于柠檬醛-胸腺酚的增效虫胶涂料能延长低温条件下贮藏的金诺水果的货架期","authors":"","doi":"10.1016/j.jspr.2024.102418","DOIUrl":null,"url":null,"abstract":"<div><p>Microbial spoilage incurs the main cause of reduced shelf life of Kinnow during storage and transportation. This study aimed to evaluate the postharvest application of plant-derived citral and thymol-based shellac wax coatings on ‘Kinnow’ mandarin under controlled conditions (5–7 °C, 90–95 % relative humidity (RH)) over a 75-day storage period. The fruit were coated with shellac wax (SH) supplemented with citral (1.0 %, CSH), thymol (1.0 %, TSH) and citral-thymol combined formulation (1.0 %, CTSH (1:1)). Rheology studies revealed that the Herschel–Bulkley model was the best fit for all coating solutions, ensuring desirable spreadability and adhesion. The CTSH-coating outperformed all other treatments by reducing mean spoilage to 0.46% as compared to commercial shellac (6.71%) over a period of 75 days under cold store conditions. The treated fruit could control the physiological weight loss to 5.73 % as compared to commercial SH coatings (7.62 %) for 60 days. The study concluded that CTSH-coated Kinnow fruit can be stored up to 60 days under cold store conditions at 5–7 °C and 90–95 % RH with acceptable fruit quality (sensory score 7.83). The activities of cell wall degrading enzymes such as Pectin methylesterase (PME) and cellulase were also found to be retarded, contributing to prolonged shelf life. Therefore, these coatings may offer a green substitute to the synthetic analogues, with no health side effects for extending the postharvest shelf life of Kinnow up to 60 days under cold store conditions.</p></div>","PeriodicalId":17019,"journal":{"name":"Journal of Stored Products Research","volume":null,"pages":null},"PeriodicalIF":2.7000,"publicationDate":"2024-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Citral-thymol based synergistic shellac coatings enhanced shelf life of Kinnow fruit stored under low temperature conditions\",\"authors\":\"\",\"doi\":\"10.1016/j.jspr.2024.102418\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Microbial spoilage incurs the main cause of reduced shelf life of Kinnow during storage and transportation. This study aimed to evaluate the postharvest application of plant-derived citral and thymol-based shellac wax coatings on ‘Kinnow’ mandarin under controlled conditions (5–7 °C, 90–95 % relative humidity (RH)) over a 75-day storage period. The fruit were coated with shellac wax (SH) supplemented with citral (1.0 %, CSH), thymol (1.0 %, TSH) and citral-thymol combined formulation (1.0 %, CTSH (1:1)). Rheology studies revealed that the Herschel–Bulkley model was the best fit for all coating solutions, ensuring desirable spreadability and adhesion. The CTSH-coating outperformed all other treatments by reducing mean spoilage to 0.46% as compared to commercial shellac (6.71%) over a period of 75 days under cold store conditions. The treated fruit could control the physiological weight loss to 5.73 % as compared to commercial SH coatings (7.62 %) for 60 days. The study concluded that CTSH-coated Kinnow fruit can be stored up to 60 days under cold store conditions at 5–7 °C and 90–95 % RH with acceptable fruit quality (sensory score 7.83). The activities of cell wall degrading enzymes such as Pectin methylesterase (PME) and cellulase were also found to be retarded, contributing to prolonged shelf life. Therefore, these coatings may offer a green substitute to the synthetic analogues, with no health side effects for extending the postharvest shelf life of Kinnow up to 60 days under cold store conditions.</p></div>\",\"PeriodicalId\":17019,\"journal\":{\"name\":\"Journal of Stored Products Research\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.7000,\"publicationDate\":\"2024-09-15\",\"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/S0022474X24001759\",\"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/S0022474X24001759","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENTOMOLOGY","Score":null,"Total":0}
Citral-thymol based synergistic shellac coatings enhanced shelf life of Kinnow fruit stored under low temperature conditions
Microbial spoilage incurs the main cause of reduced shelf life of Kinnow during storage and transportation. This study aimed to evaluate the postharvest application of plant-derived citral and thymol-based shellac wax coatings on ‘Kinnow’ mandarin under controlled conditions (5–7 °C, 90–95 % relative humidity (RH)) over a 75-day storage period. The fruit were coated with shellac wax (SH) supplemented with citral (1.0 %, CSH), thymol (1.0 %, TSH) and citral-thymol combined formulation (1.0 %, CTSH (1:1)). Rheology studies revealed that the Herschel–Bulkley model was the best fit for all coating solutions, ensuring desirable spreadability and adhesion. The CTSH-coating outperformed all other treatments by reducing mean spoilage to 0.46% as compared to commercial shellac (6.71%) over a period of 75 days under cold store conditions. The treated fruit could control the physiological weight loss to 5.73 % as compared to commercial SH coatings (7.62 %) for 60 days. The study concluded that CTSH-coated Kinnow fruit can be stored up to 60 days under cold store conditions at 5–7 °C and 90–95 % RH with acceptable fruit quality (sensory score 7.83). The activities of cell wall degrading enzymes such as Pectin methylesterase (PME) and cellulase were also found to be retarded, contributing to prolonged shelf life. Therefore, these coatings may offer a green substitute to the synthetic analogues, with no health side effects for extending the postharvest shelf life of Kinnow up to 60 days under cold store conditions.
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.