改善瓜亚娃的保质期,并通过食用涂层保护收获后的质量
Litun Ahmed Labib1, Swagata Dey1, Md Fakhrul Hasan2
1Department of Horticulture Patuakhali Science and Technology University Patuakhali Bangladesh.
Food science & nutrition
|June 23, 2025
概括
可食用涂层,特别是基托桑和阿拉伯糖的混合物,显著延长了瓜的保质期. 这种天然解决方案可以保持水果的质量,减少收获后的损失,提高销售能力.
科学领域:
- 农业科学 农业科学
- 食品科学与技术 食品科学与技术
- 收获后生物学 收获后生物学
背景情况:
- 瓜 (Psidium guajava L.) 很容易腐烂,导致收获后由于快速恶化而造成重大损失.
- 成熟过程中的物理化学变化加快了像瓜这样的高潮时期水果的腐烂.
研究的目的:
- 为了评估各种可食用涂料在延长瓜的保质期方面的有效性.
- 评估这些涂层对保持瓜物理化学和生物化学质量属性的影响.
主要方法:
- 瓜果被单独和组合的食用涂层处理:奇托 (CH),肉精油 (CEO),叶凝 (AVG), (PR) 和阿拉伯 (GA).
- 涂层和未涂层的对照水果被储存在环境条件下 (20°C ± 1°C).
- 分析了质量参数,包括减肥,坚硬度,颜色,可定位的酸度,甲酸,抗氧化剂和含量.
主要成果:
- 可食用涂层显著延迟收获后的恶化 (p ≤ 0.05).
- 素2%+阿拉伯10% (CH+GA) 混合物显示出最佳的结果,最大限度地减少体重减轻 (6.31%) 并保持坚硬度 (4.11 公斤/厘米2).
- 该CH + GA涂层保持了优越的生物化学质量,包括高酸 (198.22毫克/100克) 和抗氧化剂含量 (136.76毫米特洛克斯/100克),将保质期延长到12天.
结论:
- 复合食用涂料,特别是奇托桑和阿拉伯混合物,有效地保持了瓜的质量并延长了保质期.
- 这种可持续的,自然的方法提供了一个可行的策略,以减轻瓜子的收获后损失.
- 这些发现支持使用可食用涂层来提高新鲜瓜的可储和可销售性,而无需合成添加剂.
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