Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

文献类型： 外文期刊

第一作者： Sun, Jian

作者： Sun, Jian;Li, Changbao;Yi, Ping;He, Xuemei;Ling, Dongning;Sheng, Jinfeng;Li, Jiemin;Liu, Guoming;Zheng, Fengjin;Xin, Ming;Li, Zhichun;Tang, Yayuan;Li, Li;Sun, Jian;Li, Changbao;Gao, Haiyan;Shen, Yingbin

作者机构：

期刊名称：INTERNATIONAL JOURNAL OF POLYMER SCIENCE （ 影响因子：2.642； 五年影响因子：3.004 ）

ISSN： 1687-9422

年卷期： 2017 年

页码：

收录情况： SCI

摘要： Strawberry is a nutritious, but highly perishable fruit. Three polysaccharide-based edible coatings (alginate, chitosan, and pullulan) were applied to postharvest strawberry fruit during cold storage (4 degrees C), and their effects on fruit quality and antioxidant enzyme system were investigated in the present study. The results showed that polysaccharide coatings showed a significant delay in fruit softening and rot and reduced changes in total soluble solid and titratable acidity content during 16 d storage. Polysaccharide coatings also maintained higher ascorbic acid and total phenolic contents than control from day 2 and significantly inhibited fruit decay and respiration after 12 d storage (p < 0.05). Polysaccharide treatments enhanced the activities of antioxidant enzymes (peroxidase, catalase, superoxide dismutase, and ascorbate peroxidase) so as to prevent lipid peroxidation and reduce membrane damage. Additionally, chitosan coating had the most positive effects on fruit quality amongst three polysaccharide-based edible coatings and presented the highest relative activities of antioxidant enzymes. These results indicated that polysaccharide-based edible coatings were helpful in postharvest quality maintenance of strawberry fruit.

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