番石榴,一种商业上重要的水果作物,生长在世界各地的热带和亚热带地区。由于番石榴果实的易腐性质,在营销过程中有很大的损失,运输和储存。可食性包衣的应用正在兴起,实施简单,有效的方法来延长新鲜园艺产品的采后寿命,如水果和蔬菜。这项研究旨在评估Albizia胶(AZG)改善贮藏性和保持储存的番石榴果实的整体果实品质的潜力。新鲜收获的番石榴果实涂0%(对照),1.5%,3%或4.5%AZG。涂层处理后,将果实在20±1°C和85-90%相对湿度下储存15天。结果表明,AZG涂层抑制了高达27.43%和36%的重量损失和腐烂发生率,分别,与对照组相比。涂有4.5%AZG的水果具有最大的可滴定酸度(0.41%),抗坏血酸(104.47mg·100g-1),总抗氧化剂(118.84mmolTrolox·100g-1),储存第15天的总酚类物质(285.57mg·kg-1)和类黄酮(60.12g·kg-1)。然而,最小总可溶性固形物(11.97%),糖酸比(29.31),相对离子泄漏(68.40%),在储存的第15天,在相同处理的果实中记录了丙二醛(0.11nmol·kg-1FW)和过氧化氢(16.05μmol·kg-1FW)。此外,抗氧化酶的活性“即,超氧化物歧化酶(SOD),过氧化物酶(POD),过氧化氢酶(CAT),在AZG涂层的影响下,抗坏血酸过氧化物酶(APX)增加。因此,与未包衣的水果相比,AZG涂层水果表现出降低的水果软化酶活性,即纤维素酶,果胶甲基酯酶(PME),和多聚半乳糖醛酸酶(PG)\“。总之,应用基于AZG的可食用涂层可以显着提高番石榴的贮藏寿命并保持果实的整体品质。
Guava, a commercially important fruit crop, is being grown in tropical and subtropical regions around the world. Due to the perishable nature of guava fruits, there are great losses during marketing, transport and storage. The application of edible coating is emerging as a low-cost, simple to implement and efficient method for extending the postharvest life of fresh horticultural produces, such as fruits and vegetables. This study aimed to assess the potential of Albizia gum (AZG) to improve storability and maintain the overall fruit quality of stored guava fruits. Freshly harvested guava fruits were coated with 0 % (control), 1.5 %, 3 % or 4.5 % AZG. After coating treatment, the fruits were stored at 20 ± 1 °C and 85-90 % relative humidity for 15 days. The results revealed that 4.5% AZG coating suppressed the weight loss and decay incidence up to 27 % and 36 %, respectively, as compared with control. The fruits coated with 4.5 % AZG had the maximum titratable acidity (0.40 %), ascorbic acid (104.47 mg·100 g-1), total antioxidants (118.84 mmol Trolox·100 g-1), total phenolics (285.57 mg·kg-1) and flavonoids (60.12 g·kg-1) on 15th day of storage. However, the minimum total soluble solids (11.97 %), sugar-acid ratio (29.31), relative ion leakage (68.40 %), malondialdehyde (0.11 nmol·kg-1 FW) and hydrogen peroxide (16.05 μmol·kg-1 FW) were recorded in the fruits of same treatment on 15th day of storage. Furthermore, the activities of antioxidant enzymes \"i.e., superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX)\" were increased under the influence of AZG coating. Consequently, as compared to uncoated fruits, AZG-coated fruits exhibited reduced activities of fruit softening enzymes \"i.e., cellulase, pectin methylesterase (PME), and polygalacturonase (PG)\". To sum up, the application of AZG-based edible coating could markedly improve the storage life of guavas and maintain overall fruit quality.