壳聚糖-纳米纤维素复合涂膜对砂糖橘贮藏保鲜效果的影响

doi:10.7506/spkx1002-6630-20200822-303

食品科学 ›› 2021, Vol. 42 ›› Issue (13): 185-192.doi: 10.7506/spkx1002-6630-20200822-303

壳聚糖-纳米纤维素复合涂膜对砂糖橘贮藏保鲜效果的影响

李保祥，余易琳，何悦，郭丽榕，任丹，徐丹

（1.西南大学食品科学学院，重庆 400700；2.西南大学食品贮藏与物流研究中心，重庆 400700）

出版日期:2021-07-15 发布日期:2021-07-27
基金资助:
国家自然科学基金面上项目（31772028）；中央高校基本科研业务费重点项目（XDJK2020B042）

Effect of Chitosan-Nanocrystal Cellulose Composite Coating on the Preservation of Shatangju Mandarin

LI Baoxiang, YU Yilin, HE Yue, GUO Lirong, REN Dan, XU Dan

(1. College of Food Science, Southwest University, Chongqing 400700, China;2. Food Storage and Logistics Research Center, Southwest University, Chongqing 400700, China）

Online:2021-07-15 Published:2021-07-27

摘要/Abstract

摘要： 为探究纳米纤维素（nanocrystal cellulose，NCC）的添加对壳聚糖涂膜保鲜效果的影响，本研究采用纯壳聚糖（chitosan，CS）涂膜液以及NCC质量分数为2%和4%的CS-NCC复合涂膜液（CS-2% NCC和CS-4% NCC）分别对砂糖橘进行涂膜，并以咪酰胺（prochloraz，PCZ）处理组和未处理组（CK组）为对照，测定各组果实在贮藏期间的质量损失率、腐烂率、营养品质指标、果皮中丙二醛含量以及抗氧化酶活力，并进行果皮表面微观形态的观察。结果表明，复合涂膜不能降低果实的质量损失率，但其对腐烂的抑制效果总体好于CS组和PCZ组；在贮藏24 d时，与CK组相比，CS-4% NCC组的腐烂率降低了50%；同时，涂膜可有效保持可滴定酸、可溶性固形物、总酚和可溶性蛋白等营养物质的含量；CS-4% NCC组果皮中的丙二醛含量最低，且该组在贮藏期间可维持较高的过氧化物酶与过氧化氢酶活力，说明CS-4% NCC复合涂膜可明显延缓果实的膜脂过氧化，从而使果实保持较好的抗衰老能力；从涂膜的微观形态可看出，果皮表面的涂膜在贮藏第1天便出现微孔，添加4%的NCC有助于减少微孔的出现，增强涂膜的结构稳定性。综上，添加NCC可改善CS涂膜的结构和性能，显著增强其对果实的保鲜效果。添加4% NCC的复合涂膜在抑制果实腐烂和保持果实品质方面与PCZ处理的效果接近，因此该复合涂膜有望替代化学保鲜剂在砂糖橘等柑橘果实的保鲜中进行应用。

关键词: 壳聚糖；纳米纤维素；涂膜；贮藏品质；砂糖橘

Abstract: In order to investigate the influence of nanocrystal cellulose (NCC) addition to chitosan coating on its effect on the preservation of Shatangju mandarin (Citrus reticulata cv. Shatangju), the fruit were treated with chitosan solution (CS) and chitosan composite solutions containing 2% and 4% of NCC (CS-2% NCC and CS-4% NCC) in this study, separately. In addition, a prochloraz-treated group (PCZ group) and an untreated group (CK group) were set up. The mass loss rate, decay incidence, nutritional quality, malondialdehyde (MDA) content in the fruit peels and antioxidase activities in each group were determined regularly during storage, and the microscopic morphology of the peel surface was also observed. The results showed that the composite coating could not reduce fruit mass loss, but its inhibitory effect on the decay incidence was better than that of CS and PCZ. Compared with CK, the decay incidence of CS-4% NCC was reduced by 50% on day 24 of storage; meanwhile, the contents of titratable acid, soluble solid, total phenol and soluble protein were effectively maintained by chitosan coating. The content of peel MDA in CS-4% NCC was the lowest among all groups, and the activities of peroxidase (POD) and catalase (CAT) could be maintained at relatively high levels in this group during storage, which indicated that CS-4% NCC composite coating could significantly delay membrane lipid peroxidation, thus maintaining the anti-aging capacity of fruit. It was observed from the surface micromorphology of peels that micropores appeared on the coated fruit on the first day of storage, while addition of 4% NCC enhanced the structural stability of the coating, thereby helping in reducing the appearance of micropores. These results indicated that addition of NCC was able to stabilize the structure and improve the properties of CS coating, thus enhancing its preservation effect on fruits. The effect of 4% NCC composite coating on inhibiting fruit decay and maintaining fruit quality was similar to that of prochloraz treatment. Therefore, the composite coating could replace chemical preservatives for citrus fruits such as Shatangju mandarin.

Key words: chitosan; nanocrystal cellulose; coating; storage quality; Shatangju mandarin

中图分类号:

TS255.3

李保祥，余易琳，何悦，郭丽榕，任丹，徐丹. 壳聚糖-纳米纤维素复合涂膜对砂糖橘贮藏保鲜效果的影响[J]. 食品科学, 2021, 42(13): 185-192.

LI Baoxiang, YU Yilin, HE Yue, GUO Lirong, REN Dan, XU Dan. Effect of Chitosan-Nanocrystal Cellulose Composite Coating on the Preservation of Shatangju Mandarin[J]. FOOD SCIENCE, 2021, 42(13): 185-192.

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壳聚糖-纳米纤维素复合涂膜对砂糖橘贮藏保鲜效果的影响

Effect of Chitosan-Nanocrystal Cellulose Composite Coating on the Preservation of Shatangju Mandarin

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