Preservation Effect of Tartary Buckwheat Crude Polysaccharide Coating on Chinese Cherry

HONG Lijie; FAN Yang; LIU Bingzhen; LI Lirong

doi:10.13386/j.issn1002-0306.2020060106

Volume 42 Issue 14

Jul. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(14): 296-301. > DOI: 10.13386/j.issn1002-0306.2020060106

HONG Lijie, FAN Yang, LIU Bingzhen, et al. Preservation Effect of Tartary Buckwheat Crude Polysaccharide Coating on Chinese Cherry [J]. Science and Technology of Food Industry, 2021, 42(14): 296−301. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060106.

Citation:

PDF (2117 KB)

Preservation Effect of Tartary Buckwheat Crude Polysaccharide Coating on Chinese Cherry

Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China

More Information

Received Date: June 08, 2020
Available Online: May 24, 2021

Graphical Abstract

Abstract

Abstract

In order to extend the shelf life of Chinese cherries after harvest and explored the preservation effect of tartary buckwheat crude polysaccharide coating on Chinese cherries, fresh Chinese cherries were coated with different concentrations of crude tartary buckwheat polysaccharides, and stored in plastic packaging boxes at 4 ℃ for 6 d in this study. The physical, chemical, microbiological and sensory indicators of cherries during storage were measured to analyze the fresh-keeping effect of crude polysaccharide edible coating on Chinese cherry. The results showed that tartary buckwheat crude polysaccharide edible film preservation effectively reduced the weight loss rate of Chinese cherries after harvesting (<3%), and the soluble solids, titratable acidity, vitamin C and total phenol contents were respectively maintained at 87%, 60%, 40% and 44% of the fresh harvest cherries on the 6th day of storage. Meanwhile, crude tartary buckwheat polysaccharides delayed the deterioration of fruit hardness and color, and inhibited proliferation of bacteria, mold, and yeast with the total number of colonies was <7 lg CFU/g, and the total number of molds and yeasts <6.2 lg CFU/g. The fresh-keeping effect of 0.4% and 0.8% tartary buckwheat crude polysaccharide on Chinese cherries was equivalent to the same concentration of chitosan, and the fresh-keeping period was extended to 4 days, while 1.2% tartary buckwheat crude polysaccharide significantly increased the fresh-keeping period of cherries to 5 d. Tartary buckwheat crude polysaccharide coating treatment can be used as an effective way to preserve the freshness of Chinese cherries after harvest.
- crude polysaccharide,
- chinese cherry,
- edible coating,
- preservation effect,
- texture,
- sensory evaluation

FullText(HTML)

References (25)

References

[1]	吴保欢. 基于形态性状的中国李属樱亚属系统分类研究[D]. 广州: 华南农业大学, 2016.
[2]	艾呈祥, 辛力, 余贤美, 等. 樱桃主栽品种的遗传多样性分析[J]. 园艺学报,2007,34(4):871−876. doi: 10.3321/j.issn:0513-353x.2007.04.011
[3]	董渭雪, 陈德经, 贾思婕, 等. 玛瑙樱桃与早美樱桃营养成分比较研究[J]. 食品工业科技,2020,41(4):277−288.
[4]	贾朝爽, 单长松, 周涛, 等. 主要樱桃品种果实营养性状分析[J]. 食品科学,2019,40(4):244−250. doi: 10.7506/spkx1002-6630-20171220-240
[5]	贾海慧, 张小燕, 陈学森, 等. 甜樱桃和中国樱桃果实性状的比较[J]. 山东农业大学学报: 自然科学版,2007(2):193−202.
[6]	Cazón P, Velazquez G, Ramírez J A, et al. Polysaccharide-based films and coatings for food packaging: A review[J]. Food Hydrocolloids,2017,68:136−148. doi: 10.1016/j.foodhyd.2016.09.009
[7]	Salgado P R, Ortiz C M, Musso Y S, et al. Edible films and coatings containing bioactives[J]. Current Opinion in Food Science,2015,5:86−92. doi: 10.1016/j.cofs.2015.09.004
[8]	刘开华, 张宇航, 邢淑婕. 含茶多酚的大豆分离蛋白涂膜对甜樱桃保鲜效果的影响[J]. 茶叶科学,2013,33(1):67−73.
[9]	舒康云, 陶永元, 徐成东, 等. 一种可食性涂膜保鲜液对樱桃的保鲜效果影响[J]. 北方园艺,2013(23):137−140.
[10]	陶永元, 舒康云, 张春梅, 等. 茶多酚与壳聚糖复配溶液对樱桃的保鲜效果研究[J]. 食品研究与开发,2014,35(8):115−119. doi: 10.3969/j.issn.1005-6521.2014.08.33
[11]	王华林, 王寒. 改性魔芋精粉对樱桃保鲜性能的研究[J]. 食品工业科技,2010,31(2):311−313.
[12]	Wang F, Zhang H, Jin W, et al. Effects of tartary buckwheat polysaccharide combined with nisin edible coating on the storage quality of tilapia (Oreochromis niloticus) fillets[J]. Journal of the Science of Food and Agriculture,2018,98:2880−2888.
[13]	Xin Y, Chen F, Lai S, et al. Influence of chitosan-based coatings on the physicochemical properties and pectin nanostructure of Chinese cherry[J]. Postharvest Biology and Technology,2017,133:64−71. doi: 10.1016/j.postharvbio.2017.06.010
[14]	韩晓云, 刘鹏, 王震, 等. 核桃青皮提取液对樱桃的保鲜作用[J]. 北方园艺,2020(6):109−114.
[15]	Aglar E, Ozturk B, Guler S K, et al. Effect of modified atmosphere packaging and ‘Parka’ treatments on fruit quality characteristics of sweet cherry fruits (Prunus avium L. ‘0900 Ziraat’) during cold storage and shelf life[J]. Scientia Horticulturae,2017,222:162−168. doi: 10.1016/j.scienta.2017.05.024
[16]	Yaman Ö, Bayoindirli L. Effects of an edible coating and cold storage on shelf-life and quality of cherries[J]. LWT-Food Science and Technology,2002,35(2):146−150.
[17]	Bozkurt F, Tornuk F, Toker O S, et al. Effect of vaporized ethyl pyruvate as a novel preservation agent for control of postharvest quality and fungal damage of strawberry and cherry fruits[J]. LWT-Food Science and Technology,2016,65:1044−1049.
[18]	Remón S, Venturini E M, Lopez-Buesa P, et al. Burlat cherry quality after long range transport: Optimisation of packaging conditions[J]. Innovative Food Science and Emerging Technologies,2003,4:425−434. doi: 10.1016/S1466-8564(03)00058-4
[19]	Bautista-Baños S, Hernández-Lauzardo A, Velázquez-del Valle M G, et al. Chitosan as a potential natural compound to control pre and postharvest diseases of horticultural commodities[J]. Crop Protection, 2006, 25(2): 108-118.
[20]	李洋洋, 宋文龙, 郜海燕, 等. 聚乳酸活性抗菌薄膜的性能及其对樱桃保鲜效果的影响[J]. 食品科学,2020,41(17):216−222. doi: 10.7506/spkx1002-6630-20190808-094
[21]	王建青, 刘光发, 金政伟, 等. 八角茴香提取物对甜樱桃保鲜效果的研究[J]. 食品科技,2010,35(5):186−190.
[22]	Gonçalvesa B, Moraisa M C, Sequeirac A. Quality preservation of sweet cherry cv. 'staccato' by using glycine-betaine or Ascophyllum nodosum[J]. Food Chemistry,2020,322:126713. doi: 10.1016/j.foodchem.2020.126713
[23]	Champa W A H, Gill M I S, Mahajan B V C, et al. Preharvest salicylic acid treatments to improve quality and postharvest life of table grapes (Vitis vinifera L.) cv. flame seedless[J]. Journal of Food Science and Technology,2015,52(6):3607−3616.
[24]	Kortei N K, Odamtten G T, Obodai M, et al. Determination of color parameters of gamma irradiated fresh and dried mushrooms during storage[J]. Croatian Journal of Food Technology, Biotechnology and Nutrition,2015(10):66−71.
[25]	Alique R, Zamorano J P, Martínez M A, et al. Effect of heat and cold treatments on respiratory metabolism and shelf-life of sweet cherry, type picota cv “Ambrunés”[J]. Postharvest Biology and Technology,2005,35:153−165. doi: 10.1016/j.postharvbio.2004.07.003

Supplements (0)

Cited By

Cited by

Periodical cited type(3)

1.	黄燃，鲍士宝. 亚硫酸钠-壳聚糖微粒对明胶膜结构和性能的影响. 食品工业科技. 2024(13): 9-16 . 本站查看
2.	黄燃，鲍士宝. 花色苷-壳聚糖微粒对明胶膜结构和性能的影响. 食品科技. 2024(09): 242-249 .
3.	杨玉. 大豆分离蛋白基抗菌乳液膜的制备与特性研究. 食品科技. 2023(12): 229-235 .