Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria x ananassa) quality during refrigerated storage
Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria x ananassa) quality during refrigerated storage
复制标题
DOI：
10.1016/j.foodchem.2008.02.020
复制
发表时间：
2008-09-15
期刊：
影响因子：
8.8
通讯作者：
Gavara, Rafael
中科院分区：
文献类型：
--
作者：
Hernandez-Munoz, Pilar;Almenar, Eva;Gavara, Rafael
草莓(Fragaria x Ananassa Duch.)分别用1%或1.5%壳聚糖(CS)或壳聚糖加葡萄糖酸钙(CaGLU)包被。经过处理后，草莓在10摄氏度和70+/-5%相对湿度下储存一周。通过测定真菌腐烂、呼吸速率、品质指标和整体外观来评价这些处理在延长水果货架期方面的效果。1.5%CS涂膜(添加或不添加Caglu)或1%CS+0.5%Caglu处理的果实在贮藏期间未见真菌腐烂迹象。相比之下，用1%缺钙CS涂膜处理的草莓在贮藏5天后有12.5%的草莓受到了侵染。壳聚糖涂膜降低了果实的呼吸活性，从而延缓了果实的成熟和衰老的进程。与未经处理的样品相比，壳聚糖涂层延缓了重量损失、硬度和外观颜色的变化。涂有1.5%壳聚糖的草莓比涂有1%壳聚糖的草莓表现出更少的失重率和更低的色泽，与有无caglu无关。然而，在1%的壳聚糖溶液中添加钙可以增加水果的硬度。与未经处理的水果相比，涂覆的样品具有更大的视觉接受性。在壳聚糖包衣配方中添加葡萄糖酸钙，可提高果实的钙含量，从而提高其营养价值。(C)2008爱思唯尔有限公司。保留所有权利。
Strawberries (Fragaria x ananassa Duch.) were coated with either 1% or 1.5% chitosan (CS) or chitosan combined with calcium gluconate (CaGlu). Following treatment, strawberries were stored at 10 degrees C and 70 +/- 5% RH for one week. The effectiveness of the treatments in extending fruit shelf-life was evaluated by determining fungal decay, respiration rate, quality attributes and overall visual appearance. No sign of fungal decay was observed during the storage period for fruit coated with 1.5% CS (with or without the addition of CaGlu) or 1% CS + 0.5% CaGlu. By contrast, 12.5% of the strawberries coated with 1% CS lacking calcium salt were infected after five days of storage. The chitosan coating reduced respiration activity, thus delaying ripening and the progress of fruit decay due to senescence. Chitosan coatings delayed changes in weight loss, firmness and external colour compared to untreated samples. Strawberries coated with 1.5% chitosan exhibited less weight loss and reduced darkening than did those treated with 1% chitosan, independently of the presence or absence of CaGlu. However, addition of calcium to the 1% chitosan solution increased the firmness of the fruit. Coated samples had greater visual acceptability than had untreated fruits. The addition of calcium gluconate to the chitosan coating formulation increased the nutritional value by incrementing the calcium content of the fruit. (c) 2008 Elsevier Ltd. All rights reserved.