Evaluation of a candelilla wax-based edible coating to prolong the shelf-life quality and safety of apples.
Evaluation of a candelilla wax-based edible coating to prolong the shelf-life quality and safety of apples.
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DOI：
10.3844/ajabssp.2011.92.98
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发表时间：
2011-01-01
期刊：
影响因子：
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通讯作者：
de la Garza, H.
中科院分区：
文献类型：
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作者：
Ochoa, E.;Saucedo-Pompa, S.;de la Garza, H.
问题陈述：苹果本质上是更年期类型的易腐烂食品，这意味着即使在冷藏条件下，水果也会因其呼吸特性而迅速腐败，并且同样会受到不同类型微生物的攻击，从而使水果腐败得更快，因此在本研究中，应使用可食用涂层来保护其免受植物病原体微生物的分解和污染。方法：本研究报告了使用从大戟中提取的天然蜡精制而成的可食用涂层，其中含有 0.01% 的强效抗氧化剂鞣花酸 (EA)，对“金冠”苹果的保质期质量和安全性的影响。这种新薄膜延长并提高了新鲜苹果的品质。在第一个实验步骤中，将可食用涂层涂在苹果上，评估的特性包括外观、重量损失、总固体含量的变化，并包括感官评估。在第二个实验步骤中，评估了可食用涂层针对三种重要植物病原真菌（炭疽菌、尖孢镰刀菌和扩展青霉）的保护能力。结果：证明基于 EA 的可食用涂层可防止对水果造成明显损害。一般来说，与对照物（没有涂层的苹果）相比，薄膜显示出更好的结果。基于 EA 的涂层更大比例地减少了颜色变化、重量损失、总固体含量，并且感官小组没有察觉到。第二个实验步骤的结果表明，可食用 EA 涂层对于所有测试的微生物来说都是极好的抗真菌屏障。结论：这种新型可食性苹果膜的应用延长了苹果的保质期，提高了抗氧化潜力和营养品质。
Problem statement: The apple by its nature as perishable food of climacteric type implies that even under refrigerated conditions, the fruit spoils quickly by its very nature of breathing and similarly are attacked by microorganisms of different types that make is the fruit spoil even faster so in the present investigation be worked with an edible coating to protect it from decomposition and contamination by phytopathogens microorganisms. Approach: This study reports the effect of the application of an edible coating elaborated with a natural wax extracted from Euphorbia antisyphilitica and containing 0.01% of a potent antioxidant, Ellagic Acid (EA), on the shelf life quality and safety of "Golden Delicious" apples. This new film extended and improved the quality of fresh apples. In a first experimental step, the edible coating was applied on apples and the characteristics evaluated were changes in the appearance, weight loss, total solids content and a sensorial evaluation was included. In a second experimental step, the capacity of protection of the edible coating was evaluated against three important phytopathogenic fungi (Colletrotrichum gloesporioides, Fusarium oxysporum and Penicillum expansum). Results: demonstrated that EA-based edible coating prevents apparent damages to the fruits. In general, the film showed better results in comparison with the control (apples without coating). The EA-based coating diminished in greater proportion the change of color, weight loss, total solids content and it was not perceived by the sensorial panel. Results of second experimental step, demonstrated the edible EA-based coating is an excellent antifungal barrier against all microorganisms tested. Conclusion: The application of this new edible film for apples extends their shelf life and elevates the antioxidant potential, as well as their nutritional quality.