阿拉伯胶/白色玫瑰茄提取物复合涂膜对低温贮藏蓝莓保鲜效果的影响
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摘要
为改善低温贮藏蓝莓果实易于腐败的问题,探讨一种可以改善蓝莓贮藏品质的保鲜处理方法。实验以‘兔眼’蓝莓品种为试材,在(4.0±0.5)℃、相对湿度75%的贮藏条件下,采用100 mg/mL阿拉伯胶+体积分数1.5%甘油(M1)、100 mg/mL阿拉伯胶+体积分数1.5%甘油+体积分数1.5%白色玫瑰茄提取物(white roselle extract,WRE)(M2)、100 mg/mL阿拉伯胶+体积分数1.5%甘油+体积分数2.5%WRE(M3)3种可食性涂膜液对蓝莓样品进行涂膜处理,通过分析果实理化性质、抗氧化酶活力和抗氧化物质含量等指标的变化,探讨复合涂膜对低温贮藏蓝莓保鲜效果的影响。结果表明:在低温贮藏的条件下,阿拉伯胶复合涂膜可以显著减缓蓝莓果实质量损失、降低腐烂率和延缓硬度降低(P<0.05),并能维持果实较高的总酚、花色苷含量和较好的感官品质,显著抑制多酚氧化酶(polyphenol oxidase,PPO)活力和降低果实表面褐变程度(P<0.05);且M3涂膜剂在抑制低温贮藏蓝莓果实PPO活力、维持果实总酚和花色苷含量、改善感官品质方面具有最佳效果。综合分析各项指标可得出,M3涂膜剂对低温贮藏蓝莓的保鲜效果最好。
A new edible coating was developed to improve the quality of cold-stored blueberries since they are easy to deteriorate.Rabbiteye blueberries coated with three edible coating solutions, named M1, M2 and M3, were stored at(4.0 ± 0.5) ℃with 75% relative humidity. M1 was composed of 100 mg/m L gum arabic(GA) and 1.5 %(V/V) glycerol; M2 was composed of 100 mg/mL GA, 1.5%(V/V) glycerol and 1.5%(V/V) white roselle extract(WRE); M3 was composed of 100 mg/mL GA, 1.5%(V/V) glycerol and 2.5%(V/V) WRE. The effect of edible coatings on the quality of blueberries was evaluated by detecting the physicochemical properties, the activity of antioxidant enzymes and the contents of antioxidants. The results showed that all GA edible coatings could significantly delay water loss, reduce decay incidence and slow down the decrease in hardness of blueberries. The treated samples maintained high total polyphenol content(TPC) and total anthocyanin content(TAC) and good sensory quality(P < 0.05) and showed significantly inhibited polyphenol oxidase(PPO) activity and reduced surface browning(P < 0.05). Edible coating M3 was the most effective in inhibiting PPO activity, matintaining TPC and TAC, improving the sensory quality of cold-stored blueberries. Based on all quality parameters, edible coating M3 was the most effective in preserving the quality of cold-stored blueberries.
A new edible coating was developed to improve the quality of cold-stored blueberries since they are easy to deteriorate.Rabbiteye blueberries coated with three edible coating solutions, named M1, M2 and M3, were stored at(4.0 ± 0.5) ℃with 75% relative humidity. M1 was composed of 100 mg/m L gum arabic(GA) and 1.5 %(V/V) glycerol; M2 was composed of 100 mg/mL GA, 1.5%(V/V) glycerol and 1.5%(V/V) white roselle extract(WRE); M3 was composed of 100 mg/mL GA, 1.5%(V/V) glycerol and 2.5%(V/V) WRE. The effect of edible coatings on the quality of blueberries was evaluated by detecting the physicochemical properties, the activity of antioxidant enzymes and the contents of antioxidants. The results showed that all GA edible coatings could significantly delay water loss, reduce decay incidence and slow down the decrease in hardness of blueberries. The treated samples maintained high total polyphenol content(TPC) and total anthocyanin content(TAC) and good sensory quality(P < 0.05) and showed significantly inhibited polyphenol oxidase(PPO) activity and reduced surface browning(P < 0.05). Edible coating M3 was the most effective in inhibiting PPO activity, matintaining TPC and TAC, improving the sensory quality of cold-stored blueberries. Based on all quality parameters, edible coating M3 was the most effective in preserving the quality of cold-stored blueberries.
引文
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[5]郑永华.高氧处理对蓝莓和草莓果实采后呼吸速率和乙烯释放速率的影响[J].园艺学报,2005,32(5):866-868.DOI:10.3321/j.issn:0513-353X.2005.05.020.
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[7]曾文兵.可食性复合涂膜保鲜剂对延长鲜切苹果货架期的研究[J].食品科学,2006,27(2):262-265.DOI:10.3321/j.issn:1002-6630.2006.02.062.
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[9]WANG S Y,ZHOU Q,ZHOU X,et al.The effect of ethylene absorbent treatment on the softening of blueberry fruit[J].Food Chemistry,2018,246:286-294.DOI:10.1016/j.foodchem.2017.11.004.
[10]WU Yue,HAN Yongbin,TAO Yang,et al.Ultrasound assisted adsorption and desorption of blueberry anthocyanins using macroporous resins[J].Ultrasonics Sonochemistry,2018,48:311-320.DOI:10.1016/j.ultsonch.2018.06.016.
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[12]WANG S Y,CHEN C T,YIN J J.Effect of allyl isothiocyanate on antioxidants and fruit decay of blueberries[J].Food Chemistry,2010,120(1):199-204.DOI:10.1016/j.foodchem.2009.10.007.
[13]纪淑娟,周倩,马超,等.1-MCP处理对蓝莓常温货架品质变化的影响[J].食品科学,2014,35(2):322-327.DOI:10.7506/spkx1002-6630-201402063.
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[16]PATEL S,GOYAL A.Applications of natural polymer gum arabic:a review[J].International Journal of Food Properties,2015,18(5):986-998.DOI:10.1080/10942912.2013.809541.
[17]MOTLAGH S,RAVINES P,KARAMALLAH K A,et al.The analysis of Acacia gums using electrophoresis[J].Food Hydrocolloids,2006,20(6):848-854.DOI:10.1016/j.foodhyd.2005.08.007.
[18]戴文婧,尹明安,沈建鹏,等.魔芋葡甘聚糖涂膜对牛角椒保鲜效果的影响[J].食品科学,2013,34(20):329-333.DOI:10.7506/spkx1002-6630-201320068.
[19]黄杨敏,孙晔,耿思翌,等.魔芋葡甘聚糖复合涂膜对鲜切莲藕保鲜效果的影响[J].食品科学,2016,37(8):266-271.DOI:10.7506/spkx1002-6630-201608048.
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[21]GOL N B,PATEL P R,RAO T V R.Improvement of quality and shelflife of strawberries with edible coatings enriched with chitosan[J].Postharvest Biology and Technology,2013,85:185-195.DOI:10.1016/j.postharvbio.2013.06.008.
[22]KHALIQ G,MOHAMED M T M,ALI A,et al.Effect of gum arabic coating combined with calcium chloride on physico-chemical and qualitative properties of mango(Mangifera indica L.)fruit during low temperature storage[J].Scientia Horticulturae,2015,190:187-194.DOI:10.1016/j.scienta.2015.04.020.
[23]ELTOUM Y A I,BABIKER E E.Changes in antioxidant content,rehydration ratio and browning index during storage of edible surface coated and dehydrated tomato slices[J].Journal of Food Processing and Preservation,2014,38(3):1135-1144.DOI:10.1111/jfpp.12073.
[24]AL-JUHAIMI F Y.Physicochemical and sensory characteristics of arabic gum-coated tomato(Solanum lycopersicum L.)fruits during storage[J].Journal of Food Processing&Preservation,2014,38(3):971-979.DOI:10.1151/jfpp.10247.
[25]HASHEMI S M B,KHANEGHAH A M,GHAHFARROKHI M G,et al.Basil-seed gum containing Origanum vulgare subsp.viride essential oil as edible coating for fresh cut apricots[J].Postharvest Biology and Technology,2017,125:26-34.DOI:10.1016/j.postharvbio.2016.11.003.
[26]张一妹.壳聚糖可食膜的制备及其对蓝莓的保鲜作用[D].青岛:中国海洋大学,2013:17-25.DOI:10.7666/d.D327989.
[27]PATEL S,GOYAL A.Applications of natural polymer gum arabic:a review[J].International Journal of Food Properties,2015,18(5):986-998.DOI:10.1080/10942912.2013.809541.
[28]SOGVAR O B,SABA M K,EMAMIFAR A.Aloe vera and ascorbic acid coatings maintain postharvest quality and reduce microbial load of strawberry fruit[J].Postharvest Biology and Technology,2016,114:29-35.DOI:10.1016/j.postharvbio.2015.11.019.
[29]张美芳,何玲,冯金霞,等.银杏叶提取液复合涂膜对鲜切苹果品质的影响[J].食品科学,2014,35(10):263-267.DOI:10.7506/spkx1002-6630-201410049.
[30]TAHIR H E,ZOU X B,MARIOD A A,et al.Assessment of antioxidant properties,instrumental and sensory aroma profile of red and white Karkade/Roselle(Hibiscus sabdariffa L.)[J].Journal of Food Measurement and Characterization,2017,11(4):1559-1568.DOI:10.1007/s11694-017-9535-0.
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