开发和评估一种可变颜色的二氧化缓释卡,用于利奇保存
Li Guo1,2, Guang Wu2,3,4, Qingchun Yin5
1Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510641, China.
Foods (Basel, Switzerland)
|January 11, 2025
概括
开发了一种新的改变颜色的二氧化 (ClO2) 缓释卡,以保持收获后的litchi质量. 最佳卡通过抑制色,有效地保持了水果颜色和果皮质量,提供了视觉和经济的解决方案.
科学领域:
- 食品科学 食品科学 食品科学
- 农业化学 农业化学
- 收获后技术 收获后技术
背景情况:
- 收获后,由于生理和生化变化,利奇的质量迅速下降.
- 现有的利奇保存方法往往缺乏效率,视觉指标或成本效益.
- 二氧化 (ClO2) 已因其在食品保存方面的安全性和有效性而得到认可.
研究的目的:
- 开发和优化一种可变颜色的二氧化 (ClO2) 缓释卡,用于收获后的李子保存.
- 评估ClO2缓释卡在储存期间保持litchi质量的有效性.
- 为了研究卡片对litchi pericarp颜色和纸质量影响背后的机制.
主要方法:
- 使用化,化,酸和天然颜料制备双组件ClO2缓释卡.
- 优化卡片组合以持续释放ClO2 (超过120小时) 和颜色变化指示.
- 在使用不同数量的ClO2卡处理后,评估litchi的质量属性 (颜色,呼吸速率,导电性,Cya-3-O-gal-1).
主要成果:
- 优化的ClO2卡显示释放时间超过120小时,视觉颜色从深黄色变为白色.
- 与对照组 (CK) 相比,在7天后,用少量ClO2卡 (T1) 处理的李奇表现出明显更高的L*和a*值,更低的呼吸率和降低的导电性.
- ClO2治疗有效地抑制了Cya-3-O-gal-1的降解,与上层周围肌肤颜色和减少棕色相关.
结论:
- 开发的可变颜色的ClO2缓释卡是一种有效和视觉指示的工具,用于保存收获后的litchi质量.
- 低水平的ClO2应用显著改善了litchi肉质的质量,并通过防止酶性色,保持了周围的颜色.
- 这项技术提供了一个实用,经济和用户友好的解决方案,可以延长新鲜利奇的保质期.
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