|Table of Contents|

Preservation Effect of Chitosan-Polygonatum Essential Oil Compound Coating on Blueberry Fruit

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2024年24
Page:
69-74
Research Field:
Publishing date:

Info

Title:
Preservation Effect of Chitosan-Polygonatum Essential Oil Compound Coating on Blueberry Fruit
Author(s):
REN Pengfei1; QU Mengrui2; WANG Dongying2
(1.College of Medicine，Zhengzhou Sias University，Zhengzhou，Henan 450001;2.College of Food Science and Engineering，Henan University of Technology，Zhengzhou,Henan 450001)
Keywords:
chitosan; Polygonatum essential oil; blueberry fruit; coating film; preservation
PACS:
S 609+.3
DOI:
10.11937/bfyy.20242435
Abstract:
Taking blueberry fruits as the test material，the effects of the composite coating film on the freshness preservation of blueberry fruits during the post-harvest storage period (0，3，6，9，12 days and 15 days) were studied by using a composite coating film treatment of Polygonatum essential oil (with concentration gradients set at 0%，0.5%，1.0%，1.5% and 2.0%) and 1.5% chitosan.Specifically，the changes in physicochemical indices such as decay rate，respiratory strength，titratable acid content，ascorbic acid peroxidase activity and malondialdehyde content were measured,in order to provide reference for the post-harvest freshness preservation technology of blueberry fruits.The results showed that the blueberry fruits treated with the composite coating of chitosan and Polygonatum essential oil could maintain relatively good organoleptic quality and nutritional value compared to the blank control group.It was particularly noteworthy that after 15 days of low-temperature storage，the blueberry fruits treated with 2.0% Polygonatum essential oil had a decay rate of less than 30%，slowed down the decrease in titratable acid content，and at the same time significantly suppressed the growth rate of respiratory strength and malondialdehyde content，and effectively increased ascorbate peroxidase activity and glutathione content.This finding not only provides a new technical means for the post-harvest preservation of blueberries，but also provides a strong scientific basis and new research ideas for further optimising storage conditions and extending the shelf-life of blueberries.

References:

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Last Update: 2025-01-07