活性可食涂料以缓解收割后疾病导致蓝,草和桃番茄的浪费
Mara Pasqualicchio1, Chahinez Hadjila1, Ornella Incerti1
1Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, via Amendola 165/a, 70126 Bari, Italy.
Foods (Basel, Switzerland)
|January 10, 2026
概括
使用酸和化的食用涂层,用Moringa oleifera提取物 (MLE) 激活,显著降低了水果腐烂的发生率和严重性. 这些活性涂层可以延长草,西红和蓝的保质期,最大限度地减少食物浪费.
科学领域:
- 食品科学 食品科学 食品科学
- 农业科学 农业科学
- 菌类学 菌类学是指菌类学.
背景情况:
- 易腐烂的农产品如草,西红和蓝易受丝状真菌的感染,导致大量的食物浪费.
- 可食用涂层为延长这些高价值作物的保质期提供了一个有希望的策略.
- 开发有效的活性食用涂层对于减少收获后损失至关重要.
研究的目的:
- 评估基于酸盐和化的可食涂料在延长草,西红和蓝的保质期方面的有效性.
- 研究使用食品级化合物,如Moringa oleifera提取物 (MLE) 激活这些食用涂层的潜力.
- 评估MLE对关键的收获后真菌病原体的体外抗真菌活性.
主要方法:
- 番茄被用作优化可食涂料配方 (酸盐和化组合和浸泡时间) 的模型.
- 活性食用涂层是通过加入二碳酸或MLE来制备的.
- 在体外抗真菌试验中,使用MLE进行了针对Botrytis cinerea,Alternaria alternata,Rhizopus stolonifer,Colletotrichum acutatum和Penicillium expansum的测试.
主要成果:
- 最佳的可食用涂层成分被确定为2%的酸和2%的化.
- 在实验室中,Moringa oleifera提取物 (MLE) 仅对Alternaria alternata和Colletotrichum acutatum表现出抑制作用.
- 与对照组相比,所有测试的水果中含有MLE的活性食用涂层显著降低了腐烂发生率 (例如,番茄-59%),严重程度 (例如,草-88%).
结论:
- 活性食用涂料,特别是那些含有Moringa oleifera提取物的涂料,在减少草,西红和蓝的收获后腐烂方面具有很强的潜力.
- 这些创新的涂层有助于延长易腐水果的保质期,从而减少食物浪费.
- 对活性可食涂料的进一步研究可以导致更可持续的食品保存策略.
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