Effect of chitosan-ascorbic acid composite coating on postharvest quality of Custard apple (Annona squamosa)

被引：2
|
作者：
Wang, Liu-ya [1 ,2 ,3 ]
Peng, Hai-hai [1 ,2 ,3 ]
Liu, Chun-yu [1 ,2 ,3 ]
Li, Chen-chen [1 ,2 ,3 ]
Qu, Jia-ming [1 ,2 ,3 ]
Geng, Xue-qing [1 ,2 ,3 ]
Zhu, Zhen-yuan [1 ,2 ,3 ,4 ]
机构：
[1] Tianjin Univ Sci & Technol, State Key Lab Food Qual & Hlth Tianjin, Tianjin 300457, Peoples R China
[2] Tianjin Univ Sci & Technol, Key Lab Food Nutr & Safety, Minist Educ, Tianjin 300457, Peoples R China
[3] Tianjin Univ Sci & Technol, Coll Food Sci & Biotechnol, Tianjin 300457, Peoples R China
[4] Tianjin Univ Sci & Technol, State Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China
来源：
PROCESS BIOCHEMISTRY | 2023年 / 129卷
基金：
中国国家自然科学基金;
关键词：
Quality of custard apples; Enzymes; Gene expression; OXIDATIVE STRESS; MEMBRANE-LIPIDS; SHELF-LIFE; STORAGE; METABOLISM; STORABILITY; ATTRIBUTES; ALGINATE; ROLES; PLUM;
D O I：
10.1016/j.procbio.2023.03.013
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Recent studies have shown that adding active oxygen scavengers to edible coatings can maintain the storage quality and commercial value of postharvest fruit. In this research, the effect of a chitosan-based edible coating containing ascorbic acid (CH, 1% + AA, 1%) on Annona squamosa at storage conditions of 15 +/- 1 degrees C was investigated for twelve days. The results showed that CH+AA could delay the decrease of firmness, appearance deterioration, weight loss, and accumulation of MDA content during the storage of Annona squamosa. The CH+AA composite coating also delayed the deterioration of quality by maintaining high titratable acidity, moisture content and antioxidant enzyme activities. In addition, CH+AA inhibited the softening of fruit by regulating the activities of cell wall degrading enzymes and their gene expression levels. In conclusion, the CH+AA composite coating can keep the quality of Annona squamosa stored after harvesting.
引用
收藏
页码：76 / 85
页数：10
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