文献类型： 外文期刊

作者： Yang, Chun ¹ ; Lu, Jia-Hao ¹ ; Xu, Mei-Ting ¹ ; Shi, Xin-Chi ¹ ; Song, Zhi-Wei ² ; Chen, Tang-Min ¹ ; Herrera-Balandrano, Daniela D. ¹ ; Zhang, Yun-Jiao ¹ ; Laborda, Pedro ¹ ; Shahriar, Mahdi ¹ ; Wang, Su-Yan ¹ ;

作者机构： 1.Nantong Univ, Sch Life Sci, Nantong 226019, Peoples R China

2.Shanghai Acad Agr Sci, Ecoenvironm Protect Res Inst, Shanghai 201403, Peoples R China

关键词： Strawberry preservation; Chitosan coating; Turmeric; Tea extract; Botrytis cinerea

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）

ISSN： 0023-6438

年卷期： 2022 年 163 卷

页码：

收录情况： SCI

摘要： Strawberries are a widely consumed fruit that contains a variety of antioxidant metabolites. However, post-harvest strawberries are highly perishable and susceptible to a variety of fungal pathogens. In this study, a chitosan-based coating containing turmeric (TU) and green tea (GT) extracts was developed and evaluated for the preservation of strawberries. Both TU and GT extracts contained high phenolic contents (> 5.8 g kg(-1) dry weight), but only TU extract showed strong antifungal activity. SEM observations revealed that high concen-trations of extract (3-5% v/v) caused the formation of agglomerates within the films, reduced elongation at break and increased tensile strength. The postharvest treatment of strawberries with chitosan coating containing TU extract inhibited the proliferation of Botrytis cinerea during 7 d of storage at 20 ?, whereas the coating con-taining GT extract extended the antioxidant properties of postharvest strawberries from 4 to 8 d at 20 ?. Sensory analysis indicated that the coatings did not significantly affect flavor and taste. Overall, TU extract was used for the first time for food packaging purposes and proved to be a great complement to the antioxidant properties of GT to extend the shelf-life of postharvest strawberries.