Influence of film wrapping and fludioxonil application on quality of pomegranate fruit
Influence of film wrapping and fludioxonil application on quality of pomegranate fruit
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DOI：
10.1016/j.postharvbio.2009.08.006
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发表时间：
2010-02-01
影响因子：
7
通讯作者：
La Malfa, Stefano
中科院分区：
文献类型：
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作者：
D'Aquino, Salvatore;Palma, Amedeo;La Malfa, Stefano
石榴对低温很敏感。当水果暴露在低于 5-6 摄氏度的温度下时，冷害表现为果皮凹陷、分隔假种皮的白色部分褐变和假种皮变色，以及果壳烫伤，通常在 6-10 摄氏度的温度下更为严重。这项工作的主要目的是评估单独的薄膜包装（作为独立处理剂或与咯菌腈组合使用）在减少果壳烫伤、重量损失和腐烂发生方面的有效性。将水果浸入含有 600 mg L-1 咯菌腈的水性混合物中，用聚烯烃热收缩膜包裹或不包裹，并在 8°C 和 90% RH 下储存 6 或 12 周，再加上在 20°C 和 65-70% RH 下模拟保质期一周。冷藏和 20 摄氏度时呼吸速率均下降。冷藏期间未检测到乙烯产生：转移至 20 摄氏度时其速率增加，但结果不一致。由于过度失重，对照水果的腐烂率非常高。皮肤褐变和腐烂。薄膜包装几乎完全抑制了失重和果皮烫伤，并在整个储存期间保持了水果的新鲜度。储藏6周或12周后以及第一个保质期后，包装水果和对照水果的腐烂发生率没有统计学差异，而在第二个保质期后，包装水果的腐烂率明显更高。相比之下，咯菌腈，无论是单独使用还是与包装结合使用，都可以有效控制霉菌的生长，在 8 摄氏度下放置 12 周加上一周的保质期后，腐烂率比对照水果减少 50-67%。对照水果的营养成分以及总多酚、花青素和抗氧化活性变化较小，而薄膜包裹的水果在 20 摄氏度的储存过程中发现了较高的损失。(C) 2009 Elsevier B.V. 保留所有权利。
Pomegranates are sensitive to low temperatures. When fruit are exposed to temperatures below 5-6 degrees C chilling injury appears as pitting of the skin, browning of the white segments separating the arils and discoloration of the arils, and husk scald, which generally is more severe at temperatures of 6-10 degrees C. The main objective of this work was to assess the effectiveness of individual film packaging, applied as a stand alone treatment or in combination with fludioxonil, on reducing the occurrence of husk scald, weight loss and decay. Fruit were dipped in an aqueous mixture containing 600 mg L-1 fludioxonil, wrapped or not wrapped with a polyolephinic heat-shrinkable film and stored at 8,C and 90% RH for 6 or 12 weeks plus one additional week of simulated shelf-life at 20 degrees C and 65-70% RH. Respiration rate decreased both in cold storage and at 20 degrees C. Ethylene production was not detected during cold storage: its rate increased upon transfer to 20 degrees C, but results were inconsistent. Control fruit deteriorated at a very high rate, due to excessive weight loss. skin browning and decay. Film wrapping almost completely inhibited weight loss and husk scald and preserved fruit freshness for the whole storage time. There was no statistical difference in decay incidence between wrapped and control fruit after 6 or 12 weeks of storage and after the first shelf-life, while after the second shelf-life, wrapped fruit had significantly higher decay levels. By contrast, fludioxonil, both alone and in combination with wrapping, effectively controlled mold development, resulting in 50-67% less decay than control fruit after 12 weeks at 8 degrees C plus one week shelf-life. Control fruit showed minor changes in nutritional compounds as well as in total polyphenols, anthocyanins and antioxidant activity, while higher losses were detected in film-wrapped fruit during storage at 20 degrees C. (C) 2009 Elsevier B.V. All rights reserved.