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Ameliorative effect of gum arabic, oleic acid and/or cinnamon essential oil on chilling injury and quality loss of guava fruit
Scientia Horticulturae ( IF 2.769 ) Pub Date : 2020-02-15 , DOI: 10.1016/j.scienta.2020.109255
Rasool Etemadipoor, Abdolmajid Mirzaalian Dastjerdi, Asghar Ramezanian, Sakineh Ehteshami

Guava is a perishable fruit and susceptible to low temperatures. In this study, guava fruit were coated with gum Arabic (10 %), oleic acid (1 %) and cinnamon essential oil (1 %). These were used either solely or in combination with each other. Their effects on guava fruit were evaluated during cold storage (at 10 ± 1 °C and 90 % relative humidity) for 28 days. The combination of gum Arabic, oleic acid and cinnamon essential oil (CEO), as an edible coating, significantly delayed the development of browning on guava, as compared to the other treatments. The combined treatment maintained fruit firmness and reduced weight loss. Furthermore, it prevented lipid peroxidation and reduced the electrolyte leakage at the end of storage period. Bioactive compounds such as ascorbic acid, phenolics, flavonoids and antioxidant activity were higher in fruit treated with combined formulation. Also, higher levels of TSS and TSS/TA ratio, along with lower TA, were observed in these fruit. The combination of gum Arabic, oleic acid and CEO effectively ameliorated the changes in quality during cold storage. Combination of gum Arabic, oleic acid and CEO could be a useful edible coating for preventing chilling injury and ameliorating changes in bioactive compounds of guava fruit.



中文翻译:

阿拉伯树胶,油酸和/或肉桂精油对冷害和番石榴果实品质下降的改善作用

番石榴是一种易腐烂的水果,易受低温影响。在这项研究中,番石榴果实涂有阿拉伯胶(10%),油酸(1%)和肉桂精油(1%)。这些可单独使用或相互结合使用。在冷藏(在10±1°C和90%相对湿度下)28天的过程中,评估了它们对番石榴果实的影响。与其他处理方法相比,阿拉伯树胶,油酸和肉桂精油(CEO)的组合作为可食用涂料,大大延迟了番石榴的褐变。联合处理可保持水果的硬度并减少体重减轻。此外,它可以防止脂质过氧化,并在储存期结束时减少电解质的泄漏。生物活性化合物,例如抗坏血酸,酚类,复合配方处理的果实中的类黄酮和抗氧化活性较高。同样,在这些果实中观察到较高水平的TSS和TSS / TA比,以及较低的TA。阿拉伯胶,油酸和CEO的组合有效地改善了冷藏期间质量的变化。阿拉伯胶,油酸和CEO胶的组合可作为一种有用的食用涂料,用于防止冷害和改善番石榴果实生物活性化合物的变化。

更新日期:2020-02-15
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