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

被引：4
作者：
Luo, Yali [1 ]
Zhang, Siyu [1 ]
Su, Jingyi [1 ]
Cao, Zhaoxin [1 ]
Wang, Xinyu [1 ]
Shen, Wen [3 ]
Li, Tingting [1 ]
Ge, Xuemei [1 ,2 ]
机构：
[1] Nanjing Forestry Univ, Coll Light Ind & Food Engn, 159 Long Pan Rd, Nanjing 210037, Jiangsu, Peoples R China
[2] Chinese Acad Med Sci & Peking Union Med Coll, State Key Lab Bioact Subst & Funct Nat Med, Inst Mat Med, Beijing 100050, Peoples R China
[3] Shaanxi Univ Sci & Technol, Sch Food & Biol Engn, Xian 710021, Peoples R China
来源：
FOOD CONTROL | 2024年 / 162卷
关键词：
Cinnamon essential oil; Amphiphilic micelles; Humidity; -responsive; Pearl oil apricots;
D O I：
10.1016/j.foodcont.2024.110420
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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 (H 2 O 2 ), 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.
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页数：12
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