食品科学 ›› 2025, Vol. 46 ›› Issue (18): 279-248.doi: 10.7506/spkx1002-6630-20250226-144

• 包装贮运 • 上一篇    下一篇

可食性抗菌涂膜结合褪黑素处理对红贝贝小番茄品质和软化的影响

李丹,张献忠,杨史奥,关军锋,郑萌萌,杜鸿宇,张冉   

  1. (1.邯郸学院生命科学与工程学院,河北?邯郸 056005;2.河北省农林科学院生物技术与食品科学研究所,河北?石家庄 050051)
  • 出版日期:2025-09-25 发布日期:2025-08-19
  • 基金资助:
    河北省教育厅高等学校科学技术研究项目(QN2024170);邯郸学院自然科学青年项目(XZ2024031); 邯郸学院自然科学一般项目(XZ2024025)

Effect of Edible Antibacterial Coating Combined with Melatonin on the Quality and Softening of “Hongbeibei” Small-Fruited Tomatoes

LI Dan, ZHANG Xianzhong, YANG Shi’ao, GUAN Junfeng, ZHENG Mengmeng, DU Hongyu, ZHANG Ran   

  1. (1. School of Life Science and Engineering, Handan University, Handan 056005, China;2. Institute of Biotechnology and Food Science, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang 050051, China)
  • Online:2025-09-25 Published:2025-08-19

摘要: 为探讨壳聚糖(chitosan,CTS)-乳酸链球菌素(Nisin)-褪黑素(melatonin,MT)结合处理对红贝贝小番茄品质、软化和抗氧化特性的影响,以水处理为对照,设置1.5%(以体系质量计,后同)CTS、1.5% CTS+0.4 g/L Nisin、1.5% CTS+0.4 g/L Nisin+150 μmol/L MT 3 组处理,处理后于(25.0±0.5)℃ 贮藏10 d,隔2 d测定果实品质、色泽、腐烂率、质量损失率、感官评分、质构特性、软化及抗氧化性等指标。结果表明,CTS+Nisin及CTS+Nisin+MT处理较单一CTS处理能够显著降低果实质量损失率和腐烂率,并维持更高水平的感官评分。3 组处理均能够有效延缓果实硬度下降,其中CTS和CTS+Nisin+MT处理在贮藏初期显著提升了果实弹性(1 d)和黏附性(4 d)。CTS和CTS+Nisin+MT处理显著延缓了亮度L*值的下降,而CTS+Nisin处理通过抑制a*和b*值的上升,使果实维持更稳定的色泽表现。CTS+Nisin处理通过双重调控机制延缓细胞壁降解,不仅能够降低原果胶分解速率(第8天积累量较对照高出94.01%),同时能够抑制可溶性果胶积累;CTS+Nisin+MT处理在后期(6 d)原果胶积累量高于对照组。CTS及CTS+Nisin处理将总酚含量、1,1-二苯基-2-苦肼基(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率和铁离子还原/抗氧化能力(ferric ion reducing antioxidant power,FRAP)的峰值时间推迟至第6天,CTS+Nisin+MT处理在贮藏后期(10 d)展现出更强的抗氧化维持能力,其总酚含量和DPPH自由基清除率较CTS+Nisin处理分别提高11.8%和11.5%,而CTS处理则在后期维持更高的FRAP。CTS+Nisin处理使可滴定酸质量分数峰值延迟至第6天,CTS+Nisin+MT处理在10 d时其含量明显提高,两组在6 d和10 d分别比CTS组提高8 倍和1.36 倍。另外两者协同将VC高峰推迟至第10天,且CTS+Nisin+MT处理的峰值比CTS处理升高70.9%。综上,CTS+Nisin+MT协同处理对维持红贝贝小番茄品质表现出较优的效果,可为开发具有高效控释作用的鲜食果实抗菌保鲜涂膜提供理论依据。

关键词: 红贝贝小番茄;软化;质构特性;抗氧化;品质保鲜

Abstract: This study examined the effects of combined treatment with chitosan (CTS), nisin and melatonin (MT) on the quality, softening and antioxidant properties of “Hongbeibei” small-fruited tomatoes. Water treatment served as the control. Three experimental groups were established: 1.5% CTS, 1.5% CTS + 0.4 g/L nisin, and 1.5% CTS + 0.4 g/L nisin + 150 μmol/L MT. Following treatment, the tomatoes were stored at (25.0 ± 0.5) ℃ for up to 10 days. During this period, fruit quality, color, decay incidence, mass loss rate, sensory score, texture, softening, and antioxidant properties were evaluated every two days. The findings revealed that compared with CTS alone, its combination with nisin and nisin + MT significantly reduced the mass loss and decay incidence of tomatoes, while maintaining higher sensory scores. All three treatments effectively delayed the reduction in fruit hardness. Notably, both CTS and its combination with nisin + MT significantly enhanced fruit elasticity (on day 1) and adhesiveness (on day 4) during the early storage period and delayed the decline in the brightness L* value. The CTS + nisin treatment maintained fruit color by inhibiting the rise of a* and b* values. In addition, the combined treatment delayed cell wall degradation through a dual regulatory mechanism, not only reducing the rate of protopectin‌ decomposition (94.01% lower on the 8th day compared with the control), but also inhibiting the accumulation of soluble pectin. The CTS + nisin + MT treatment resulted in a higher accumulation of protopectin during the late period (on day 6) compared with the control. Both CTS alone and its combination with nisin postponed the peak time of total phenol content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rate and ferric ion reducing antioxidant power (FRAP) to the 6th day. The CTS + nisin + MT treatment provided better maintenance of antioxidant activity during the late storage period (on day 10), resulted in 11.8% and 11.5% increase in total phenol content and DPPH radical scavenging rate respectively, compared with the CTS + nisin treatment. Meanwhile, the CTS treatment maintained a higher FRAP in the late period. The CTS + nisin treatment delayed the peak time of titratable acid to the 6th day, CTS + nisin + MT treatment enhanced its content at the 10th day, resulting in 9- and 2.36-fold increase in the value of titratable acid relative to CTS alone at the 6th and 10th day, respectively. Moreover, both combined treatments deferred the peak time of VC to the 10th day, with the CTS + nisin + MT treatment exhibiting a 70.9% increase in the VC peak over CTS alone. To summarize, combined treatment with CTS, nisin and MT provided better maintenance of the quality of “Hongbeibei” small-fruited tomatoes, which provides a theoretical basis for the development of preservative coatings with good controlled-release effects for fresh fruits.

Key words: “Hongbeibei” small-fruited tomato; softening; texture characteristics; antioxidant; quality preservation

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