本研究调查了壳聚糖(CH,1%)和芦荟凝胶(AL,30%)在-1°C下保存28天期间对蓝色金银花质量的保存的可食用涂层。CH涂层,AL,和CH+AL导致了几个关键属性的显著增强。这些包括增加的硬度,总可溶性固体,酸度,pH值,和抗氧化能力(通过DPPH测量,ABTS,和FRAP测定),以及初级(抗坏血酸)和次级代谢产物(TPC,TAC,和TFC)。TAC和TFC水平大约增加了280%和17%,分别,与未涂覆的蓝色金银花相比,在28d后涂覆的蓝色金银花中。这些涂层还导致重量损失减少,呼吸频率,颜色,脱落酸,乙烯生产,和丙二醛含量。值得注意的是,CH+AL治疗在保存次级代谢产物和提高FRAP降低能力方面表现优异,在28天后,与对照相比,显示出显着的1.43倍增加。总的来说,与单独的CH或AL治疗相比,CH+AL表现出更好的效果,提供了一个有前途的策略,延长保质期和保持蓝色金银花在储存过程中的质量。
This study investigated the impact of chitosan (CH, 1%) and aloe vera gel (AL, 30%) edible coatings on the preservation of blue honeysuckle quality during a 28-day storage at -1 °C. Coating with CH, AL, and CH+AL led to notable enhancements in several key attributes. These included increased firmness, total soluble solids, acidity, pH, and antioxidant capacity (measured through DPPH, ABTS, and FRAP assays), as well as the preservation of primary (ascorbic acid) and secondary metabolites (TPC, TAC, and TFC). The TAC and TFC levels were approximately increased by 280% and 17%, respectively, in coated blue honeysuckle after 28 d compared to uncoated blue honeysuckle. These coatings also resulted in reduced weight loss, respiration rate, color, abscisic acid, ethylene production, and malondialdehyde content. Notably, the CH+AL treatment excelled in preserving secondary metabolites and elevating FRAP-reducing power, demonstrating a remarkable 1.43-fold increase compared to the control after 28 days. Overall, CH+AL exhibited superior effects compared to CH or AL treatment alone, offering a promising strategy for extending the shelf life and preserving the quality of blue honeysuckle during storage.