Recent Advances of Edible Coatings in Reservation of Fruits and Vegetables

doi:10.6048/j.issn.1001-4330.2019.12.012

Abstract

Abstract: 【Objective】 The research progress of edible film/coating in fruits and vegetables was collected, sorted out and summarized, the effect of different coating materials was comprehensively analyzed, and the physiological indexes after harvest and storage were summarized in the hope of providing a reference for the wide range of application of edible coating in fruits and vegetables. 【Methods】By collecting and consulting relevant research literatures at home and abroad, agricultural and food official website information, combined with existing research results, we summarized and analyzed the data in the past ten years, and then we conducted statistics. 【Results】 The commonly used coatings for fruit and vegetable preservation currently included polysaccharide coatings (konjac glucomannan and chitosan), lipid coatings (wax and paraffin), protein coatings, composite coatings and other coating materials. Fruit and vegetable could enhance the activity of antioxidant enzymes, improve the antioxidant capacity and reduce the production of free radicals after coating treatment. What’s more, these treatments kept the quality and extended the storage time. For example, ‘Nanguo’ pear and strawberry treated by chitosan extended the storage period for 20 days and 12 days, respectively, and maintained the sensory quality at the same time. 【Conclusion】 At present, polysaccharide and lipid coatings are mainly used in the preservation of prosperous fruits such as blueberries, strawberries, grapes, and the fresh-cut fruits such as cantaloupe to prolong the storage period. The protein coatings are mainly used in meats (pork, fish, etc.) to maintain their quality.

Key words: edible films and coating; postharvest preservation; shelf life; nano coatings

摘要： 【目的】收集、整理和汇总可食性涂膜在果蔬保鲜中的现状与研究进展,综合分析不同涂膜材料处理后的效果,对采后及贮藏中生理指标进行概述,为可食性涂膜在果蔬中的广泛应用提供参考。【方法】收集、查阅国内外相关研究文献、农业及食品类官网信息和已有的研究成果,对近10余年来的资料进行汇总后对比分析,并进行统计。【结果】果蔬保鲜常用涂膜目前有多糖涂膜(魔芋葡甘聚糖和壳聚糖)、脂质涂膜(蜡质和石蜡)、蛋白质涂膜、复合材料涂膜及其他涂膜材料。果蔬经过涂膜处理后能够增强抗氧化酶活性,提高抗氧化能力,减少活性氧的产生,保持了果实品质和延长了贮藏期。用壳聚糖对南果梨和草莓进行涂膜,可分别延长果实采后贮藏期长达20 和12 d,且保持了较好的感官品质。【结论】多糖类、脂质类涂膜主要应用于易腐烂的水果,如蓝莓、草莓和葡萄,以及哈密瓜等鲜切水果的品质保鲜和延长贮藏期;而蛋白质涂膜主要应用于肉类(猪肉、鱼肉等)用于保持肉类的品质。

关键词: 可食性涂膜, 采后保鲜, 货架期, 纳米涂膜

CLC Number:

S609

FU Yan-yan, MEI Chuang, WANG Yan-peng, WANG Ji-xun, LU Chun-sheng, YAN Peng, ZHANG Fu-chun, FENG Bei-bei. Recent Advances of Edible Coatings in Reservation of Fruits and Vegetables[J]. Xinjiang Agricultural Sciences, 2019, 56(12): 2263-2274.

傅琰琰, 梅闯, 王衍鹏, 王继勋, 卢春生, 闫鹏, 张付春, 冯贝贝. 可食性涂膜在果蔬保鲜中的现状及研究进展[J]. 新疆农业科学, 2019, 56(12): 2263-2274.

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