Optimization of edible coating composition to retard strawberry fruit senescence
Optimization of edible coating composition to retard strawberry fruit senescence
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DOI：
10.1016/j.postharvbio.2006.11.015
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发表时间：
2007-04-01
影响因子：
7
通讯作者：
Miranda, Candida
中科院分区：
文献类型：
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作者：
Ribeiro, Clara;Vicente, Antonio A.;Miranda, Candida
研究了以淀粉、卡拉胶和壳聚糖为主要成分的多糖涂膜剂对草莓果实的保鲜效果。涂层和草莓的特征在于其物理性质（表面性质，润湿性，透氧性），以优化涂层组合物。然后在实验室和田间将优化的涂层应用于水果，并评估其对相关质量参数的影响。草莓的表面张力为28.94 mN/m，极性分量为5.95 mN/m，色散分量为22.99 mN/m。由Zisman曲线得到草莓的临界表面张力为18.84 mN/m。对于每种基于多糖的涂层，对于以下组合物获得最佳润湿性：2%淀粉和2%山梨糖醇; 0.3%角叉菜胶、0.75%甘油和0.02%吐温80; 1%壳聚糖和0.1%吐温80。角叉菜胶膜的透氧率约为淀粉膜的40%。添加钙的淀粉成膜溶液产生的膜厚度的增加，然而，没有显着差异的氧气渗透性之间得到的膜与无钙。通过测定6天内的颜色变化、硬度、重量损失、可溶性固形物和微生物生长来评估这些涂层对新鲜草莓的应用效果。没有发现显着的颜色差异，并获得最小的硬度损失在涂有卡拉胶和氯化钙的草莓。壳聚糖和角叉菜胶涂层与氯化钙的水果获得最小的质量损失。添加1%二水氯化钙的涂层降低了水果上的微生物生长速率。微生物的生长速度最低的草莓涂壳聚糖和氯化钙。在新鲜草莓上的富含钙的卡拉胶涂层的工业应用导致硬度损失减少时，与非涂层水果相比。(c)2006 Elsevier B. V.保留所有权利。
The ability of polysaccharide-based (starch, carrageenan and chitosan) coatings to extend the shelf-life of strawberry fruit (Fragaria ananassa) were studied, mainly for industrial applications. The coatings and strawberries were characterized in terms of their physical properties (superficial properties, wettability, oxygen permeability) in order to optimize coating composition. The optimized coatings were then applied to the fruit both in the laboratory and in the field and their effects on relevant quality parameters assessed. The superficial tension of the strawberry was 28.94 mN/m, and its polar and dispersive components were 5.95 and 22.99 mN/m, respectively. The critical superficial tension of the strawberry, obtained from a Zisman plot, was 18.84 mN/m. For each polysaccharide-based coating the best wettability was obtained for compositions: 2% starch and 2% sorbitol; 0.3% carrageenan, 0.75% glycerol and 0.02% Tween 80; 1% chitosan and 0.1% Tween 80. The oxygen permeability of carrageenan films was approximately 40% of that obtained with starch films. The addition of calcium to the starch film-forming solution produced an increase in the film thickness; nevertheless no significant differences in oxygen permeability were obtained between films with and without calcium. The effects of application of these coatings to fresh strawberries were assessed by determining, color change, firmness, weight loss, soluble solids and microbiological growth over 6 days. No significant colour differences were found, and the minimum firmness loss was obtained in strawberries coated with carrageenan and calcium chloride. The minimum loss of mass was obtained for fruit with chitosan and carrageenan coatings both with calcium chloride. The addition of 1% di-hydrated calcium chloride to the coatings reduced the microbial growth rate on the fruit. The minimum rate of microbial growth was obtained for strawberries coated with chitosan and calcium chloride. The industrial application of calcium-enriched carrageenan coating on fresh strawberries resulted in a decrease in firmness loss when compared to non-coated fruit. (c) 2006 Elsevier B.V. All rights reserved.