壳聚糖—黄精精油复合涂膜对苹果果实的保鲜功效  

Preservation performance of chitosan-Polygonatum essential oil composite coating film on apple fruits

作　　者：曲梦锐 刘雨辰 王东营 QU Mengrui;LIU Yuchen;WANG Dongying(College of Food Science and Engineering,Henan University of Technology,Zhengzhou,Henan 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品与机械》2025年第2期115-120,共6页Food and Machinery

基　　金：国家自然科学基金项目(编号:32001744)。

摘　　要：[目的]提高苹果果实在采后贮藏期间的品质并延长货架期。[方法]以富士苹果为试验对象,采用涂膜法制备含有1.5%壳聚糖和不同浓度黄精精油的复合保鲜液,将苹果果实在复合保鲜液中进行浸泡涂膜,分析苹果果实采后贮藏期间的腐烂率、可滴定酸含量、多酚氧化酶活性、总酚含量、细胞质膜透性以及感官品质等指标。[结果]与空白对照组和纯壳聚糖处理组相比,添加黄精精油的保鲜组能更好地保持苹果果实的感官品质。贮藏120 d后,2.0%黄精精油处理组的腐烂率仅为9.18%,可滴定酸含量下降幅度小,总酚含量高达26.5 mg/100 g,相对电导率为38.5%,且显著抑制了多酚氧化酶活性的上升,并减缓了感官品质评分的下降。[结论]含有1.5%壳聚糖和2.0%黄精精油的复合涂膜能显著延长富士苹果的贮藏期,并有效保持其品质和感官属性。[Objective]This study aims to improve the quality of apple fruits during postharvest storage and prolong the shelf life.[Methods]Fuji apple fruits were soaked in the composite preservative solution containing 1.5%chitosan and different concentrations of Polygonatum essential oil for coating.During postharvest storage,the decay rate,titratable acid content,polyphenol oxidase activity,total phenol content,cytoplasmic membrane permeability,and sensory quality of the treated apple fruits were determined and evaluated.[Results]Compared with the blank control group and the pure chitosan group,the group with the addition of Polygonatum essential oil well maintained the sensory quality of apple fruits.After 120 days of storage,the 2.0%essential oil group showed a decay rate of only 9.18%,a slight decrease in the titratable acid content,high total phenol content of 26.5 mg/100 g,relative conductivity of 38.5%,and significant inhibition of the increase in polyphenol oxidase activity,slowing down the decline in sensory quality score.[Conclusion]A composite coating containing 1.5%chitosan and 2.0%Polygonatum essential oil significantly extended the shelf life and maintained the quality and sensory attributes of apple fruits.

关 键 词：壳聚糖 黄精精油 苹果 涂膜 保鲜 

分 类 号：TS2[轻工技术与工程—食品科学与工程]