|Table of Contents|

Effects of Chitosan Oligosaccharide Treatment on the Quality of Sweet Cherries After Harvest Storage

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2023年06
Page:
87-95
Research Field:
Publishing date:

Info

Title:
Effects of Chitosan Oligosaccharide Treatment on the Quality of Sweet Cherries After Harvest Storage
Author(s):
DUAN ShuhuaLUO HaoLAN LinZENG ZhikangLEI JiLI Yufeng
(College of Food and Biological Engineering,Xihua University,Chengdu,Sichuan 611730)
Keywords:
sweet cherrychitosan oligosaccharidesfruit qualitypreservation after harvesting
PACS:
-
DOI:
10.11937/bfyy.20222819
Abstract:
Sweet cherry was used as test materials,soaking methods were used.The effects of different concentrations of chitosan oligosaccharide solution on decay rate,weight loss rate,browning index,etc.during storage of sweet cherries and the activities of polyphenol oxidase,peroxidase and catalase related to phenylpropane metabolism were investigated,in order to provide reference for the application of chito-oligosaccharide solution in the preservation process of sweet cherry fruit.The results showed that the 1.0% concentration of chitosan oligosaccharide solution reduced the weightlessness and decay rate of sweet cherries during storage,delayed the occurrence of browning and decreased the titratable acid content,vitamin C content and total phenol content,which showed that the activities of polyphenol oxidase,peroxidase,catalase and superoxide dismutase were increased,the malonaldehyde content was inhibited,and the peroxidation level of membrane lipids was reduced.Chitosan oligosaccharide treatment could effectively prevent the aging browning of sweet cherry fruit,improved the activity of enzymes related to phenylpropane metabolism,and enhanced the disease resistance of sweet cherry postharvest fruit.

References:

[1]BLANDO F,OOMAH B D.Sweet and sour cherries:Origin,distribution,nutritional composition and health benefits[J].Trends in Food Science & Technology,2019,86:517-529.[2]SUWIMOL C,JOHN B G,QUAN V V,et al.Sweet cherry:Composition,postharvest preservation,processing and trends for its future use[J].Trends in Food Science & Technology,2016,55:72-83.[3]杨晓哲,胡文忠,姜爱丽,等.乙醇熏蒸对采后甜樱桃的保鲜效果[J].食品工业科技,2020,41(5):239-244,249.[4]张佳楠,董成虎,王志伟,等.被动气调包装对采后甜樱桃活性氧清除的影响[J].食品与发酵工业,2021,47(18):181-186.[5]HUSSAIN P R,RATHER S A,SURADKAR P,et al.Potential of carboxymethyl cellulose coating and low dose gamma irradiation to maintain storage quality,inhibit fungal growth and extend shelf-life of cherry fruit[J].Journal of Food Science and Technology,2016,53:2966-2986.[6]陈镠,余婷,王允祥,等.壳聚糖-纳米氧化锌复合涂膜对甜樱桃采后生理和贮藏品质的影响[J].核农学报,2017,31(9):1767-1774.[7]NISHIMURA K,NISHIMURA S,NISHI N,et al.Immunological activity of chitin and its derivatives[J].Vaccine,1984(2):93-99.[8]MOON J S,KIM H K,KOO H C,et al.The antibacterial and immunostimulative effect of chitosan-oligosaccharides against infection by Staphylococcus aureus isolated from bovine mastitis[J].Applied Microbiology and Biotechnology,2007,75(5):989-998.[9]NAM K S,KIM M K,SHON Y H.Chemopreventive effect of chitosan oligosaccharide against colon carcinogenesis[J].Journal of Microbiology and Biotechnology,2007,17(9):1546-1549.[10]孙艳秋,李宝聚,陈捷.寡糖诱导植物防卫反应的信号转导[J].植物保护,2005(1):5-9.[11]赵小明.壳寡糖诱导植物抗病性及其诱抗机理的初步研究[D].大连:中国科学院研究生院(大连化学物理研究所),2006.[12]赵韩栋,秦畅,郭风军,等.采后壳寡糖处理减轻皇冠梨果皮褐变的研究[J].中国食品学报,2022,22(4):276-284.[13]刘丽丹,王帅,金臻岚.壳寡糖处理对冷藏期间大五星枇杷贮藏品质的影响[J].保鲜与加工,2018,18(2):39-43,49.[14]SHAO Z Y,HAO C,HU S H,et al.Chitosan oligosaccharide treatment improves quality attributes of tomato fruit stored under room temperature[J].Postharvest Biology and Technology,2022,189:62-69.[15]陈颖,刘程惠,白雯睿,等.壳寡糖涂膜对鲜切苹果的保鲜作用[J].食品工业科技,2019,40(9):269-274.[16]吴仲珍,刘丽丹,陈旭东,等.壳寡糖处理对天麻贮藏品质的影响[J].保鲜与加工,2014,14(2):21-24,29.[17]HE Y Q,SANTOSH K B,WANG M Y,et al.Effects of chitosan oligosaccharides postharvest treatment on the quality and ripening related gene expression of cultivated strawberry fruits[J].Journal of Berry Research,2018(9):11-25.[18]ZHAO H D,CHANG S,FAN X G,et al.Near-freezing temperature storage prolongs storage period and improves quality and antioxidant capacity of nectarines[J].Scientia Horticulturae,2018,228:196-203.[19]DHINDSA R S,PLUMB-DHINDSA P,THORPE T A.Leaf senescence:Correlated with increased levels of membrane permeability and lipid peroxidation,and decreased levels of superoxide dismutase and catalase[J].Journal of Experimental Botany,1981,32(1):93-101.[20]ASSIS J S,ROBERTO M,TERESA M,et al.Effect of high carbon dioxide concentration on PAL activity and phenolic contents in ripening cherimoya fruit[J].Postharvest Biology and Technology,2001(23):33-39.[21]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007.[22]于广伟,王毅,郁小森,等.氧化玉米淀粉涂膜对低温贮藏期间甜樱桃生理及品质的影响[J].食品科学,2015,36(22):192-196.[23]KERCH G,SABOVICS M,KRUMA Z,et al.Effect of chitosan and chitooligosaccharide on vitamin C and polyphenols contents in cherries and strawberries during refrigerated storage[J].European Food Research and Technology,2011,233:351-358.[24]CAI Z,YANG R,XIAO H,et al.Effect of preharvest application of Hanseniasporauvarum,on postharvest diseases in strawberries[J].Postharvest Biology & Technology,2015,100 (100):52-58.[25]贾盼盼,朱璇,朱健江,等.壳寡糖对杏果实贮藏品质的影响[J].食品工业科技,2012,33(17):353-356.[26]李辉,林娇芬,潘裕添,等.壳寡糖处理对采后油彽果实活性氧代谢的影响[J].食品工业,2016,37(6):177-181.[27]崔杨,郭红莲,路玉荣.壳寡糖诱导采后番茄储藏品质的研究[J].食品科技,2014,39(10):64-69.[28]何艳秋,刘同梅,卢航,等.壳寡糖采后处理对南果梨贮藏品质的影响[J].辽宁农业科学,2016(3):1-5.

Memo

Memo:
-
Last Update: 2023-04-18