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首页> 外文期刊>Journal of food quality >Effect of Hydroxypropyl Methylcellulose-Beeswax Composite Edible Coatings Formulated with or without Antifungal Agents on Physicochemical Properties of Plums during Cold Storage
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Effect of Hydroxypropyl Methylcellulose-Beeswax Composite Edible Coatings Formulated with or without Antifungal Agents on Physicochemical Properties of Plums during Cold Storage

机译：含或不含抗真菌剂的羟丙基甲基纤维素-蜂蜡复合食用涂料对李子冷藏期间理化性质的影响

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The influence of hydroxypropyl methylcellulose- (HPMC-) beeswax (BW) composite edible coatings formulated with or without food additives with antifungal properties on physicochemical and sensory properties of plums (Prunus salicina) cv. “Friar” stored for 11 and 22 d at 1°C followed by a shelf life period of 5 d at 20°C was evaluated. Food preservatives selected from previous research included potassium sorbate (PS), sodium methyl paraben (SMP), and sodium ethyl paraben (SEP). Emulsions had 7% of total solid content and were prepared with glycerol and stearic acid as plasticizer and emulsifier, respectively. All the coatings reduced plum weight and firmness loss and coated fruit showed higher titratable acidity, soluble solids content, and hue angle values at the end of the storage period. In addition, physiological disorders such as flesh browning and bleeding were reduced in coated samples compared to uncoated controls. Paraben-based coatings were the most effective in controlling weight loss and the SMP-based coating was the most effective in maintaining plum firmness. Respiration rate, sensory flavor, off-flavors, and fruit appearance were not adversely affected by the application of antifungal coatings. Overall, these results demonstrated the potential of selected edible coatings containing antifungal food additives to extend the postharvest life of plums, although further studies should focus on improving some properties of the coatings to enhance gas barrier properties and further increase storability.
机译：含或不含具有抗真菌特性的食品添加剂配制的羟丙基甲基纤维素-（HPMC-）蜂蜡（BW）复合可食用涂料对李子（Prunus salicina）cv的理化和感官特性的影响。评估在1°C下储存11和22 d的“ Friar”，然后在20°C下储存5dd的货架期。从先前的研究中选择的食品防腐剂包括山梨酸钾（PS），对羟基苯甲酸甲酯钠（SMP）和对羟基苯甲酸乙酯钠（SEP）。乳液的总固含量为7％，分别用甘油和硬脂酸作为增塑剂和乳化剂制备。所有涂层均降低了李子的重量和硬度，并且涂层水果在储存期结束时表现出较高的可滴定酸度，可溶性固形物含量和色相角值。另外，与未包被的对照相比，包被的样品减少了诸如肉褐变和出血的生理疾病。对羟基苯甲酸酯基涂料在控制重量减轻方面最有效，而SMP基涂料在保持李子紧实度方面最有效。呼吸频率，感官风味，异味和水果外观不会受到抗真菌涂层的不利影响。总体而言，这些结果证明了选择的含有抗真菌食品添加剂的可食用涂料具有延长李子采后寿命的潜力，尽管进一步的研究应集中于改善涂料的某些性能以增强阻气性并进一步提高耐贮性。

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