Palepu Kavi, Tarangini Korumilli, K. Jagajjanani Rao
{"title":"用于改善草莓采后货架期的丝胶-壳聚糖-芦荟复合涂层","authors":"Palepu Kavi, Tarangini Korumilli, K. Jagajjanani Rao","doi":"10.1007/s11483-024-09889-9","DOIUrl":null,"url":null,"abstract":"<div><p>Strawberries are highly perishable, leading to significant postharvest losses and reduced fruit quality during storage and distribution. Conventional preservation methods are often insufficient, necessitating the development of innovative and natural approaches to improve the longevity and quality of these fruits. This study investigates the use of sericin, chitosan, and <i>Aloe vera</i> blended formulation (SBF) coating to extend the shelf life and quality of strawberries. The coated strawberries were stored at 14 ± 1 °C and 40–45% humidity, with their properties monitored over 12 days. Scanning electron microscopy (SEM) and fourier transform infrared (FTIR) spectroscopy analyses of strawberries confirmed the uniform application and chemical interaction of the coating, while contact angle measurements demonstrated improved wettability (contact angle 50.73 ± 0.6 °). The SBF coating significantly reduced weight loss and maintained higher firmness i.e. with only 7 ± 1.14% weight loss resulted after 9 days compared to a 16.5 ± 0.7% weight loss in uncoated strawberries. It also preserved higher levels of total soluble solids and titratable acidity compared to uncoated strawberries. Additionally, the SBF coating effectively slowed moisture loss, prevented infection, and regulated pH and respiration rate, demonstrating its potential for postharvest preservation of strawberries.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"1147 - 1156"},"PeriodicalIF":2.8000,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09889-9.pdf","citationCount":"0","resultStr":"{\"title\":\"Sericin-Chitosan-Aloe vera Composite Coating for the Postharvest Shelf-Life Improvement of Strawberries\",\"authors\":\"Palepu Kavi, Tarangini Korumilli, K. Jagajjanani Rao\",\"doi\":\"10.1007/s11483-024-09889-9\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Strawberries are highly perishable, leading to significant postharvest losses and reduced fruit quality during storage and distribution. Conventional preservation methods are often insufficient, necessitating the development of innovative and natural approaches to improve the longevity and quality of these fruits. This study investigates the use of sericin, chitosan, and <i>Aloe vera</i> blended formulation (SBF) coating to extend the shelf life and quality of strawberries. The coated strawberries were stored at 14 ± 1 °C and 40–45% humidity, with their properties monitored over 12 days. Scanning electron microscopy (SEM) and fourier transform infrared (FTIR) spectroscopy analyses of strawberries confirmed the uniform application and chemical interaction of the coating, while contact angle measurements demonstrated improved wettability (contact angle 50.73 ± 0.6 °). The SBF coating significantly reduced weight loss and maintained higher firmness i.e. with only 7 ± 1.14% weight loss resulted after 9 days compared to a 16.5 ± 0.7% weight loss in uncoated strawberries. It also preserved higher levels of total soluble solids and titratable acidity compared to uncoated strawberries. Additionally, the SBF coating effectively slowed moisture loss, prevented infection, and regulated pH and respiration rate, demonstrating its potential for postharvest preservation of strawberries.</p></div>\",\"PeriodicalId\":564,\"journal\":{\"name\":\"Food Biophysics\",\"volume\":\"19 4\",\"pages\":\"1147 - 1156\"},\"PeriodicalIF\":2.8000,\"publicationDate\":\"2024-09-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://link.springer.com/content/pdf/10.1007/s11483-024-09889-9.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Biophysics\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11483-024-09889-9\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-024-09889-9","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Sericin-Chitosan-Aloe vera Composite Coating for the Postharvest Shelf-Life Improvement of Strawberries
Strawberries are highly perishable, leading to significant postharvest losses and reduced fruit quality during storage and distribution. Conventional preservation methods are often insufficient, necessitating the development of innovative and natural approaches to improve the longevity and quality of these fruits. This study investigates the use of sericin, chitosan, and Aloe vera blended formulation (SBF) coating to extend the shelf life and quality of strawberries. The coated strawberries were stored at 14 ± 1 °C and 40–45% humidity, with their properties monitored over 12 days. Scanning electron microscopy (SEM) and fourier transform infrared (FTIR) spectroscopy analyses of strawberries confirmed the uniform application and chemical interaction of the coating, while contact angle measurements demonstrated improved wettability (contact angle 50.73 ± 0.6 °). The SBF coating significantly reduced weight loss and maintained higher firmness i.e. with only 7 ± 1.14% weight loss resulted after 9 days compared to a 16.5 ± 0.7% weight loss in uncoated strawberries. It also preserved higher levels of total soluble solids and titratable acidity compared to uncoated strawberries. Additionally, the SBF coating effectively slowed moisture loss, prevented infection, and regulated pH and respiration rate, demonstrating its potential for postharvest preservation of strawberries.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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