用pectin和cymbopogon citratus精油和改性大气对草质量的生物活性涂层的综合影响
Yousra Zantar1,2, Ibtissam Baguena1,2, Raoya Khachani2
1Research Unit on Nuclear Techniques, Environment, and Quality, National Institute of Agricultural Research, Tangier, Morocco.
Journal of food science
|January 23, 2026
概括
将二氧化碳丰富的修改大气包装 (MAP) 与精油 (EO) 可食用涂层相结合,可显著减少草腐烂并保持质量. 这种可持续的方法延长了保质期,并尽量减少收获后的损失,以提高水果的可用性.
科学领域:
- 食品科学 食品科学 食品科学
- 园艺园艺 园艺园艺
- 农业工程 农业工程
背景情况:
- 草营养丰富,但容易发生收获后的快速腐烂,导致大量的食物损失.
- 可持续的保存方法,如修改大气包装 (MAP) 和可食用涂层,对于延长保质期至关重要.
研究的目的:
- 研究二氧化碳丰富的MAP和含有Cymbopogon citratus精油 (EO) 的基于pectin的食用涂层在冷藏期间对草质量的综合影响.
- 评估这些综合战略在减少收获后损失和保持营养价值方面的有效性.
主要方法:
- 草经历了六次处理:控制,单独使用EO涂层,以及与EO涂层相结合的四个MAP条件 (不同的O2和CO2水平).
- 果实在4°C下存储长达16天,评估了减肥,腐烂,度,颜色,可溶性固体和生物活性化合物 (醇,氨酸,黄,抗氧化活性).
主要成果:
- 高二氧化碳MAP (10%O2-20%CO2) 和EO涂层的组合显著减少了腐蚀 (高达70%) 和体重减轻 (<4%),同时保持了坚固性.
- 与对照组相比,这些疗法有效地保留了总,总,总黄和抗氧化剂活性.
- 个别的化合物的稳定性各不相同,素和酸呈现相对稳定性,而安东素和某些自由酸更容易降解.
结论:
- 将二氧化碳丰富的MAP与以精油为基础的食用涂层相结合,是延长草保质期的高效策略.
- 这种方法大大减少了收获后的损失,并保持了草的营养和商业质量.
- 这些发现支持开发先进的包装解决方案,以最大限度地减少食品浪费,并改善消费者对水果的访问性.
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