Abstract:

A compound film coating agent was prepared from Leucaena leucocephala seed gum as the basis material and glycerin as the humectant, and its fresh-preserving effect on Chinese bayberry was evaluated by measuring changes of sensory attributes and physiological and biochemical parameters of Chinese bayberry treated with it in advance during storage at room temperature (ranging from 28 to 32 ℃) and relative humidity (ranging from 68% to 86%). Compared with the control (untreated with the coating agent), treated Chinese bayberry fruits showed decreases in percentage of cracked fruits and weight loss percentage, significant increases in percentage of good fruits and firmness and suppressed respiratory intensity, slower changes of some nutrients, such as organic acids, vitamin C and so on, substantial reductions in MDA and anthocyanin contents, and lower PAL activity. Therefore, fruit senescence was retarded.

Key words: Chinese bayberry, Leucaena leucocephala seed gum, film coating, storage