Effect of alginate coatings incorporated with chitinase from 'Baozhu' pear on the preservation of cherry tomato during refrigerated storage.
Effect of alginate coatings incorporated with chitinase from 'Baozhu' pear on the preservation of cherry tomato during refrigerated storage.
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宝珠梨几丁质酶海藻酸盐涂层对樱桃番茄冷藏保鲜的影响
DOI：
10.1002/fsn3.2908
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发表时间：
2022-09
影响因子：
3.9
通讯作者：
Liang, Xiaobo
中科院分区：
文献类型：
--
作者：
Wu, Yongmin;Wu, Yi;Han, Peng;Xu, Jiangqi;Liang, Xiaobo
以樱桃番茄为试材，研究了以海藻酸钠为基料，添加一定量的宝珠梨几丁质酶的可食性涂膜剂对樱桃番茄冷藏保鲜效果的影响。接种尖孢镰刀菌的樱桃番茄被涂覆并储存长达21天。所有含有几丁质酶的涂层都显著降低了储存期间樱桃番茄上尖孢镰刀菌的增殖，并有效地延长了樱桃番茄的货架期（p <0.05）。结果表明，具有几丁质酶的藻酸盐涂层可以以剂量依赖性方式防止重量损失，保持硬度，并减缓可滴定酸度和维生素C的变化（p <0.05）。而T3（1%海藻酸钠/0.15%珍珠梨几丁质酶/1%甘油）和T4（1%海藻酸钠/0.3%珍珠梨几丁质酶/1%甘油）之间没有观察到显著差异（p > 0.05）。综合来看，0.15%的海藻酸钠-宝珠梨几丁质酶涂膜是一种很有前途的樱桃番茄保鲜方法。几丁质酶最早应用于可食性涂膜。本文主要研究樱桃番茄上的尖孢镰刀菌问题。
The effects of edible coatings based on sodium alginate with ʻBaozhuʼ pear chitinase on the quality of cherry tomatoes during refrigerated storage were evaluated. Cherry tomatoes inoculated with Fusarium oxysporum were coated and stored up to 21 days. All coatings with the chitinase significantly reduced F. oxysporum proliferation on cherry tomatoes during storage and extended the shelf life of cherry tomatoes effectively (p < .05). Results showed that alginate coatings with the chitinase could prevent weight loss, maintain firmness, and slow down the changes of titratable acidity and vitamin C (p < .05) in a dose‐dependent manner. However, no significant differences were observed between T3 (1% alginate/0.15% ʻBaozhuʼ pear chitinase/1% glycerin) and T4 (1% sodium alginate/0.3% ʻBaozhuʼ pear chitinase/1% glycerin) (p > .05). Overall, alginate coating with 0.15% ʻBaozhuʼ pear chitinase could be a promising method to maintain the quality of cherry tomatoes. Chitinase is first used in edible coating. This report focus on problem of Fusarium oxysporum on cherry tomato.
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DOI：
10.3390/antiox10091395
发表时间：
2021-08-30
期刊：
Antioxidants (Basel, Switzerland)
影响因子：
--
作者：
Carbone K;Macchioni V;Petrella G;Cicero DO;Micheli L
通讯作者：
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DOI：
10.3390/antiox10010054
发表时间：
2021-01-05
期刊：
Antioxidants (Basel, Switzerland)
影响因子：
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作者：
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通讯作者：
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作者：
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通讯作者：
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影响因子：
2.5
作者：
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通讯作者：
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影响因子：
5
作者：
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