Abstract
In order to prolong the shelf life of kumquat, kumquat fruits were treated with coating preservation of litsea cubeba essential oil and chitosan, then stored at room temperature conditions, the changes of weight-loss rate, soluble solids, titratable acid, vitamin C(VC), total sugar, sensory index in fruits during storage were investigated. The results showed that the composite coating of Litsea cubeba essential oil and chitosan inhibited the weight-loss of the kumquat, soluble solids, titratable acid, VC, total sugar and sensory of the treated group were better than the control group. The weight-loss rate, soluble solids, and VC were all significantly different. At the 30th day, the weight-loss rate of the treated and control groups were 5.92% and 8.35%, the soluble solids were 10.31% and 8.67%, the VC were 15.77 mg/100 g and 8.32 mg/100 g, respectively. The composite coating of Litsea cubeba essential oil and chitosan reduced the consumption of nutrients, effectively retarded the aging of kumquat and provided a theoretical basis for its application in fresh food preservation.
Publication Date
9-28-2018
First Page
131
Last Page
134
DOI
10.13652/j.issn.1003-5788.2018.09.027
Recommended Citation
Xianglian, PENG; Hongjun, FU; and Li, FAN
(2018)
"Study on coating preservation of litsea cubeba essential oil and chitosan on kumquat,"
Food and Machinery: Vol. 34:
Iss.
9, Article 27.
DOI: 10.13652/j.issn.1003-5788.2018.09.027
Available at:
https://www.ifoodmm.cn/journal/vol34/iss9/27
References
[1] 陈源, 黄贤贵, 余亚白, 等. 金柑果实功能成分研究进展[J]. 中国南方果树, 2014, 43(1): 28-31.
[2] 李丽, 盛金凤, 孙健, 等. 金桔的营养价值及综合利用现状与前景[J]. 食品工业, 2015, 36(9): 220-224.
[3] JERZY Bohdziewicz, GABRIEL Czachor. Change of mechanical properties of kumquat (Citrus Japonica Thunb.) and cape gooseberry (Physalis Peruviana L.) fruits during storage[J]. Agricultural Engineering, 2016, 20(3): 15-25.
[4] 黎继烈, 彭湘莲, 钟海雁, 等. 臭氧保鲜处理对金橘采后生理的影响[J]. 中国食品学报, 2007, 7(3): 112-115.
[5] 彭湘莲, 李忠海, 钟海雁, 等. 壳聚糖在金弹金柑保鲜中的应用研究[J]. 食品与机械, 2007, 23(3): 102-105.
[6] 王淑娟, 陈明, 陈金印. 蒽醌类化合物对遂川金柑采后生理及贮藏效果的影响[J]. 中国食品学报, 2012, 12(1): 118-123.
[7] 李义东, 沈勇根, 上官新晨, 等. 金柑气调保鲜的研究[J]. 食品工业科技, 2011, 3(4): 345-347, 351.
[8] 王卫, 李忠海, 黎继烈, 等. 浏阳金柑大棚覆膜保鲜的研究[J]. 北方园艺, 2012(1): 71-73.
[9] 付红军, 彭湘莲. 壳聚糖涂膜保鲜对金柑采后生理的影响[J]. 食品与机械, 2009, 25(6): 40-42.
[10] JNAID Y, YACOUB R, BSIKIAI. Fantioxidant and antimicrobial activities of Origanum vulgare essential oil[J]. Interna-tional Food Research Journal, 2016, 23(4): 1 706-1 710.
[11] TORRES-ALVAREZ C, NUNEZ GONZALEZ A, RODRIGUEZ J, et al. Chemical composition, antimicrobial, and antioxidant activities of orange essential oil and its concentrated oils[J]. Food Science And Technology, 2017, 15(1): 129-135.
[12] SUN Xiu-xiu, NARCISO Jan, WANG Zhe, et al. Effects of chitosan-Essential oil coatings on safety and quality of fresh blueberries[J]. Journal of Food Science, 2014, 79(5): 955-960.
[13] 刘香军. 壳聚糖精油生物涂膜剂对苹果保鲜效果的研究[J]. 中国果菜, 2015, 35(4): 12-16.
[14] KAROLINA Kasniewska, MALGORTA Gniewosz, OLGA Kosakowsk, et al. Preservation of brussels sprouts by pullulan coating containing oregano essential oil[J]. Journal of Food Protection, 2016, 79(3): 493-500.
[15] 翁耿. 山苍子化学成分与药理作用研究概述[J]. 海峡药学, 2015, 25(1): 45-46.
[16] CHEN Hsin-chun, CHANG Wen-te, HSEU You-cheng, et al. Immunosuppressive effect of Litsea cubeba L. essential oil on Dendritic Cell and contact hypersensitivity responses[J]. International Journal of Molecular Sciences, 2016, 17(1 319): 1-11.
[17] OJAGH S M, RE Zaei M, RAZAVI S H, et al. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout[J]. Food Chemistry, 2010, 120(1): 193-198.
[18] 刘杰, 张添, 曾洁. 食品分析实验[M]. 北京: 化学工业出版社, 2009: 33-36.
[19] 黎继烈, 彭湘莲, 李忠海, 等. 臭氧对金柑贮藏品质的影响[J]. 食品工业科技, 2006, 27(12): 157-159.
[20] 叶翠层, 彭湘莲. 壳聚糖涂膜保鲜对金柑品质的影响[J]. 食品与机械, 2008, 24(3): 52-54.
[21] 王光慈. 食品营养学[M]. 北京: 中国农业出版社, 2001: 43.