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首页> 外文期刊>Scientia horticulturae >Preservation of mango fruit with guar-based edible coatings enriched with Spirulina platensis and Aloe vera extract during storage at ambient temperature
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Preservation of mango fruit with guar-based edible coatings enriched with Spirulina platensis and Aloe vera extract during storage at ambient temperature

机译：用瓜尔族蛋白质的可食用涂料保存芒果果实在环境温度下储存时富含螺旋藻和芦荟提取物

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摘要

In this study, the effects of guar gum (GG) edible coatings enriched with Aloe vera (AL) gel and ethanolic, and the aqueous extract of Spirulina platensis (SPE and PSW) on the physicochemical qualities of the mango (Mangifera indica L.) stored at the ambient temperature (25 +/- 2 degrees C) for 3 weeks were investigated. It was found that the coatings reduced the respiration rate and the weight loss of the mango fruits. Fruits coating with GG + SPE significantly showed higher firmness in comparison with the control. Coating fruits with GG + AL remarkably reduced fruit weight loss. Also, GG + AL coated fruits significantly maintained the ascorbic acid content of mango. The results also indicated that the total phenol and antioxidant activity were much higher in the GG + SPE coated fruits, as compared to other ones. As the storage time was increased, the ascorbic acid content, titratable acidity (TA) and pH of the fruits were decreased, while weight loss and TSS were increased. The peel color changes during storage were much lower in the coated fruits in comparison to those in the control. Coated fruits showed a much lower a* value than the control. It could be, therefore, concluded that guar edible coatings enriched with Spirulina platensis, especially the ethanolic extract, could have considerable effects on increasing the shelf life of mango fruit.
机译：在这项研究中，富含芦荟（Al）凝胶和乙醇和螺旋藻（SPE和PSW）的芦荟（Al）凝胶和乙醇含量的瓜尔胶（GG）可食用涂料对芒果（Mangifera Indica L.）的物理化学品质的螺旋藻（SPE和PSW）的水提取物研究了储存在环境温度（25 +/- 2℃）3周内进行了3周。发现涂层降低了呼吸速率和芒果水果的体重减轻。与对照相比，带GG + SPE的水果涂层显着表现出更高的坚固性。用GG + Al涂覆水果显着降低果实减肥。此外，GG + Al涂层的果实显着保持芒果的抗坏血酸含量。结果还表明，与其他苯酚涂覆的水果，GG + SPE涂覆的果实中总酚和抗氧化活性要高得多。随着储存时间的增加，抗坏血酸含量，滴定酸度（TA）和水果的pH值降低，而体重减轻和TSS增加。与对照中的那些相比，涂层储存过程中的剥离颜色变化得多。涂层的果实显示出比对照的更低的*值。因此，可以得出结论，富含螺旋藻的瓜尔可食用涂料，尤其是乙醇提取物，对增加芒果果实的保质期具有相当大的影响。

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