芦荟凝胶食用涂料对番茄微生物安全性和质量的影响

IF 2.1 4区 农林科学
N. Firdous, M. Khan, M. S. Butt, Maratab Ali, Muhammad Asim Shabbir, A. Din, A. Hussain, Azhari Siddeeg, M. Manzoor
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引用次数: 1

摘要

摘要本研究考察了基于可食用涂层溶液的芦荟凝胶(AVG)对番茄在10°C下储存30天以保持采后品质的影响 天。除了氯化钙(2%)、抗坏血酸(4%)、羧甲基纤维素(3%)、甘油(2%)和油酸(3 mL)。结果表明,含有60%至80%AVG的包衣溶液比含有0%至40%凝胶的包衣溶液具有更好的效果。随着贮藏时间的推移,用高浓度AVG处理的水果中抗坏血酸、糖、类黄酮、类胡萝卜素、番茄红素和果胶的含量保持较高,总微生物计数保持较低。涂有60%和80%芦荟凝胶的番茄也表现出最大的抗氧化效率,不含大肠杆菌,番茄上没有真菌(灰葡萄孢)生长的迹象。总之,施用60%-80%的AVG可食用涂层可以保持番茄果实的采后质量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of Aloe vera gel-based edible coating on microbiological safety and quality of tomato
ABSTRACT This study investigated the effects of Aloe vera gel (AVG) based on edible coating solutions on tomatoes to maintain the postharvest quality during storage at 10°C for 30 days. The AVG coating solutions were prepared with different percentages of extracted gel ranging from 0 to 80% with addition to calcium chloride (2%), ascorbic acid (4%), carboxymethyl cellulose (3%), glycerol (2%), and oleic acid (3 mL). Results showed that coating solutions containing 60 to 80% AVG had better results than coating solutions containing 0 to 40% gel. Contents of ascorbic acid, sugar, flavonoids, carotenoids, lycopene, and pectin remained higher, and total microbial count remained lesser in fruits treated with a higher concentration of AVG over the storage time. Tomatoes coated with 60% and 80% Aloe vera gel also showed maximum antioxidant efficiency, absence of E. coli, and no signs of fungal (Botrytis cinerea) growth on tomatoes. In conclusion, applying 60–80% AVG edible coatings might be suggested to maintain the postharvest quality of tomato fruit.
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来源期刊
Cyta-Journal of Food
Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
4.40
自引率
0.00%
发文量
37
期刊介绍: CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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