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Application of edible coatings in 'Emerald' blueberry under room storage conditions and storage kinetics analysis
Jumin Hou1, Yinghui Ding1, Weizhuo Li1
1College of Food Science and Engineering, Ministry of Education Key Laboratory of Intelligent Rehabilitation and Barrier-Free for the Disabled, Changchun University, Changchun, 130012 China.
Abstract:
Blueberry is nutritious but perishable, which could be preserved using edible coatings. However, the blueberry storage kinetics at room conditions were rarely revealed. So, the 'Emerald' blueberries were adopted to divided into four groups including control (CK), carboxymethylcellulose (CMC), chitosan (CS) and layer-by-layer coatings (LBL) groups, to analyze the coatings effects on the blueberry qualities and storage kinetics. The LBL coatings extended the storage life up to 9 days at (20 ± 5) °C and (60 ± 10) % relative humidity. Besides, the zero-order reaction models could be represented the storage kinetics parameters like rotting rate, weight loss rate, hardness, SSC, respiration rate, and DPPH∙ scavenging rate for all coatings, except the cell membrane permeability and the POD activity. The blueberry rotting rate in the LBL group were 0.844/day, showing the slowest variation among the four groups. It provided the optimal edible coatings for blueberry preservation.
Supplementary Information:
The online version contains supplementary material available at 10.1007/s10068-024-01764-0.
