数字农科院2.0

Effect of natural green coating materials on the postharvest quality of Prunus salicina Lindl. cv. 'Shazikongxinli fruit': A sustainable approach to prevent economic and food loss

文献类型： 外文期刊

作者： Li, Gangfeng;Li, Xiang;Li, Jinglin;Lv, Zhenzhen;Wang, Huan;Gao, Rongmei;Luo, Linjie

作者机构：

关键词： Green natural preservative; Prunus salicina Lindl; cv; 'Shazikongxinli' fruit; Storage and preservation; Quality influence; Sustainable method development

期刊名称： SUSTAINABLE CHEMISTRY AND PHARMACY

ISSN： 2352-5541

年卷期： 2021 年 24 卷

页码：

收录情况： JCR（2021版）

摘要： The present study was conducted to develop and analyze four different natural materials to explore the green, convenient, and economical storage and fresh-keeping method of the Prunus salicina Lindl. cv. 'Shazikongxinli' fruit. Beeswax, grease, resin, and starch were used to prepare different coating materials and applied and analyzed fruit physicochemical parameters, such as fruit decay, weight loss, soluble solids content, titratable acid, ascorbic acid content, reducing sugar content, total phenol, and flavonoid content. The results showed that the four different natural coating preservatives profoundly preserved the freshness quality of Prunus salicina Lindl. cv. 'Shazikongxinli' fruit compared to the nontreated samples. In addition, the beeswax and grease-coated fruits showed significantly lower rotting rates (72.87%) and weight loss (4.65%), respectively. Beeswax was also found to maintained soluble solids content (8.50%), titratable acid (0.53%), and ascorbic acid content (3.43 mg/ mL) during storage. However, the total phenol content and flavonoid content were significantly lower as 0.71 mg/100 g and 1.57 mg/100 g, respectively, in the beeswax coated fruits compared to control and other treated fruits. This could be one of the protective mechanisms of beeswax coating during storage. Furthermore, the developed green natural preservative method showed excellent results in maintaining the Prunus salicina Lindl. cv. 'Shazikongxinli' postharvest quality up to two weeks, providing an alternative green sustainable means of reducing the food and economic losses and possibly replacing the toxic health and environmental effects of using chemical preservatives.

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