Effect of edible coatings developed from chitosan incorporated with tea seed oil on Japanese pear
Effect of edible coatings developed from chitosan incorporated with tea seed oil on Japanese pear
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DOI：
10.1016/j.scienta.2021.110314
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发表时间：
2021-10
影响因子：
4.3
通讯作者：
V. Tran;Passakorn Kingwascharapong;F. Tanaka;F. Tanaka
中科院分区：
文献类型：
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作者：
V. Tran;Passakorn Kingwascharapong;F. Tanaka;F. Tanaka
以1%（w/v）壳聚糖（CH）为包衣材料，分别添加0.05%、0.25%和0.5%（w/v）的茶籽油（TSO），制备可食性包衣材料。对番茄灰霉病菌（Botrytis cinerea，B.）cinerea）的膜进行了研究。将CH与TSO涂料结合应用于梨（Pyrus pyrifolia Nakai）的贮藏，然后在25 °C和85 ± 5%相对湿度（RH）下在整个贮藏过程中测定梨的真菌腐烂、呼吸速率和其它特性。用纯CH涂布导致分散体的表观粘度、膜厚度显著降低，而水蒸气渗透率（WVP）、膜的含水量（MC）显著增加。涂层没有导致在贮藏期间梨的重量损失或硬度方面的显著效果。与此相反，CH与TSO结合增强了呼吸速率的下降趋势，增加了果实的可溶性固形物。添加TSO可提高CH涂膜对接种B孢子悬浮液的梨贮藏期间的离体和体内抑菌能力。灰叶
Edible coatings were prepared with 1% (w/v) chitosan (CH) incorporated with 0.05%, 0.25%, or 0.5% (w/v) tea seed oil (TSO). The physicochemical properties and antifungal ability on Botrytis cinerea (B. cinerea) of the films were investigated. CH incorporated with TSO coatings were applied to preserve pears (Pyrus pyrifolia Nakai) then fungal decay, respiration rate, and other characters of the pears were determined throughout storage at 25 °C and 85 ± 5% relative humidity (RH). Coating with pure CH led to significant reductions in the apparent viscosity of the dispersions, thickness while significant increases in water vapor permeability (WVP), moisture content (MC) of the film. Coatings did not result in a significant effect in terms of weight loss or firmness of pears during storage. In contrast, CH incorporated with TSO enhanced the downward trend in the respiration rate and increased the total soluble solid of the fruit. Adding TSO enhanced the CH coating in antifungal ability both in vitro and in vivo during the storage of pears inoculated with a spore suspension of B. cinerea.