Using pullulan-based edible coatings to extend shelf-life of fresh-cut 'Fuji' apples.
Using pullulan-based edible coatings to extend shelf-life of fresh-cut 'Fuji' apples.
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DOI：
10.1016/j.ijbiomac.2013.01.012
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发表时间：
2013-04
影响因子：
8.2
通讯作者：
Shengjun Wu;Jinhua Chen
中科院分区：
文献类型：
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作者：
Shengjun Wu;Jinhua Chen
普鲁兰是增稠剂，可形成半透膜；谷胱甘肽是有效的还原剂；壳寡糖具有抗菌活性。在本研究中，研究了以普鲁兰为基础的涂层与抗褐变和抗菌剂（1%普鲁兰；0.8%谷胱甘肽+1%壳寡糖；0.8%谷胱甘肽+1%壳寡糖+1%普鲁兰）联合使用对苹果切片低温贮藏的影响。与对照组相比，涂覆普鲁兰处理能有效延缓酶促褐变，保持苹果片的硬度，减轻苹果片的失重，并抑制低温贮藏过程中苹果片的微生物生长和呼吸速率（p<0.05）。结果表明，普鲁兰涂层与谷胱甘肽和壳寡糖复合是一种很有前途的延长苹果切片保质期的方法。
Pullulan is a thickener that can form semipermeable films, and glutathione is an effective reducing agent, while chitooligosaccharide has antibacterial activity. In this study, effect of pullulan-based coatings in combination with antibrowning and antibacterial agents (1% pullulan; 0.8% glutathione+1% chitooligosaccharides; and 0.8% glutathione+1% chitooligosaccharides+1% pullulan) on apple slices was investigated during hypothermia storage. Pullulan-coating treatments effectively retarded enzymatic browning, maintained firmness, decreased weight loss, and inhibited microbial growth and respiration rate of apple slices during hypothermia storage compared with that of the control (p<0.05). Results indicate that using pullulan-based coatings in combination with glutathione and chitooligosaccharides is a promising way to extend the shelf-life of apple slices.