| 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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| 引用本文： | 邹小波,杨志坤,石吉勇,黄晓玮,张文,Haroon Elrasheid TAHIR.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[J].食品科学,2019,40(7):204-211. |
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| 作者姓名： | 邹小波 杨志坤 石吉勇 黄晓玮 张文 Haroon Elrasheid TAHIR |
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| 作者单位： | 江苏大学食品与生物工程学院，江苏 镇江 212013 |
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| 基金项目： | “十三五”国家重点研发计划项目（2018YFD0400803）；国家自然科学基金面上项目（31671844）；国家自然科学基金青年科学基金项目（31601543；31801631）；江苏省自然科学基金项目（BK20160506；BK20180865） |
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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。
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| 关 键 词： | 兔眼蓝莓 可食性复合涂膜 保鲜效果 低温贮藏 |
Preservation Effect of Gum Arabic Edible Coating Incorporated with White Roselle Extract (Hibiscus sabdariffa L.) on Cold-Stored Blueberries |
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| ZOU Xiaobo,YANG Zhikun,SHI Jiyong,HUANG Xiaowei,ZHANG Wen,Haroon Elrasheid TAHIR.Preservation Effect of Gum Arabic Edible Coating Incorporated with White Roselle Extract (Hibiscus sabdariffa L.) on Cold-Stored Blueberries[J].Food Science,2019,40(7):204-211. |
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| Authors: | ZOU Xiaobo YANG Zhikun SHI Jiyong HUANG Xiaowei ZHANG Wen Haroon Elrasheid TAHIR |
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| Affiliation: | School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China |
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| Abstract: | 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/mL 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. |
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| Keywords: | rabbiteye blueberry edible composite coating preservative effect cold storage |
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