肉桂精油胶束与1-MCP/PVA复合膜对杏采后保鲜效果的研究

Studies on the effect of cinnamon essential oil-micelles combined with 1-MCP/PVA film on postharvest preservation of apricots

Yali Luo ^{a 1}, Siyu Zhang ^{a 1}, Jingyi Su ^a , Zhaoxin Cao ^a , Xinyu Wang ^a, Wen Shen ^c, Tingting Li ^a, Xueme Ge <sup>a b

   a</sup> College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, 210037, China
    ^b State Key Laboratory of Bioactive Substance and Function of Natural Medicines, Institute of Materia Medica, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, 100050, China
    ^c School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, 710021, China

Received 18 October 2023, Revised 21 February 2024, Accepted 28 February 2024, Available online 20 March 2024, Version of Record 25 March 2024.

https://doi.org/10.1016/j.foodcont.2024.110420

Highlights

    •The PEG-PCL was used to encapsulate CEO to achieve the controlled release.
    •PVA nanofiber films effectively release 1-MCP from its 1-MCP/α-CD powders.
    •The CEO-micelle/1-MCP-PVA preservation card could response to storage condition.
    •CEO/1-MCP controlled treatment could be effective improve the apricots quality.

Abstract

Apricot is respiration climacteric fruit. They have high postharvest respiratory intensity, high ethylene release and are easily infected by pathogenic fungi, which greatly shortens the postharvest storage life. This study investigated the effect of Cinnamon essential oil-micelles (CEO-micelles) and biodegradable polymer Polyvinyl Alcohol (PVA) eletrospunning nano fibers films based 1-Methylcyclopropene-Polyvinyl Alcohol films (1-MCP/PVA films) on the quality and antioxidant enzyme activities of apricots during storage. The results showed that compared with CEO-micelles or 1-MCP/PVA films treatment alone, the 1-MCP/PVA + CEO-micelles combined treatment could more effectively inhibit the decay of apricots, reduce the peak value of respiration rate and ethylene production, delay the decrease of loss-weight rate, firmness, total soluble solids (TSS) and titratable acid (TA), and maintain better appearance. In addition, compared with single treatment, combined treatment significantly decreased the accumulation of malondialdehyde (MDA) and hydrogen peroxide (H2O2), increased the activities of superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD), and inhibited the increase of polyphenol oxidase (PPO) activity. These results showed that the combination of CEO-micelles and 1-MCP fibers could effectively inhibit the deterioration of fruit quality, improve the antioxidant capacity of apricots and delay postharvest senescence.

杏是呼吸跃变的水果。它们采后呼吸强度高，乙烯释放量大，易被病原真菌感染，大大缩短了采后贮藏寿命。研究了肉桂精油胶束（CEO胶束）和可生物降解聚合物聚乙烯醇（PVA）电纺1-甲基环丙烯-聚乙烯醇膜（1-MCP/PVA膜）制备的纳米纤维膜对杏子贮藏过程中品质和抗氧化酶活性的影响。结果表明，与CEO胶束或1-MCP/PVA膜单独处理相比，1-MCP/PVA+CEO胶束联合处理能更有效地抑制杏子的腐烂，降低呼吸速率和乙烯产量的峰值，延缓失重率、硬度、总可溶性固形物（TSS）和可滴定酸（TA）的下降，并保持较好的外观。此外，与单一处理相比，联合处理显著降低了丙二醛（MDA）和过氧化氢（H2O2）的积累，提高了超氧化物歧化酶（SOD）、过氧化氢酶（CAT）和过氧化物酶（POD）的活性，并抑制了多酚氧化酶（PPO）活性的增加。结果表明，CEO胶束与1-MCP纤维的结合能有效抑制果实品质的恶化，提高杏的抗氧化能力，延缓采后衰老。

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