Abstract
[Objective] This study aimed to reveal the reasons of different varieties for sweet cherry's storability and provide theoretical support and technical guidance for edible coating in its postharvest preservation. [Methods] Four representative sweet cherry varieties （Red Light, Rainey, Red Agate, and Friendship） were selected as research objects. The surface morphology of different varieties of sweet cherry skin, the contact angle of skin to different solutions, the changes of surface morphology, contact angle and critical surface tension of Red Agate sweet cherry during storage were investigated. [Results] There were differences in the distribution and morphology of wax on the epidermal of the four varieties of sweet cherry, and the contact angle of the skin to the same solution was significantly different. The wax content of the Red Agate epidermis decreased during storage. Due to the hydrophobicity of sweet cherry skin, adding Tween-20 as a surfactant to the coating liquid can significantly improve its surface wettability. The contact angle of the Red Agate epidermis to deionized water decreased during storage, and the critical surface tension increased with the extension of storage time. [Conclusion] The storability of different varieties of sweet cherries may be correlated with their skin characteristics. Adding 0.1% Tween-20 to the coating solution can make the solution more evenly coated on the surface of the sweet cherry.
Publication Date
7-22-2024
First Page
117
Last Page
123,157
DOI
10.13652/j.spjx.1003.5788.2023.80722
Recommended Citation
Yulei, ZHANG; Qingliang, CUI; Yu, WANG; Yaping, LIU; and Yanqing, ZHANG
(2024)
"Changes in epidermal waxy morphology and related properties of postharvest sweet cherry,"
Food and Machinery: Vol. 40:
Iss.
6, Article 16.
DOI: 10.13652/j.spjx.1003.5788.2023.80722
Available at:
https://www.ifoodmm.cn/journal/vol40/iss6/16
References
[1] 罗云波. 果蔬采后生理与生物技术[M]. 北京: 中国农业出版社, 2010: 19-22.
LUO Y B. Postharvest physiology and biotechnology of fruits and vegetables[M]. Beijing: China Agriculture Press, 2010: 19-22.
[2] 李丹, 关军锋, 韩亚楠. 果实表面蜡质合成及乙烯和APETALA2/乙烯响应因子调控作用的研究进展[J]. 食品科学, 2022, 43（23）: 377-385.
LI D, GUAN J F, HAN Y N. Research progress on fruit surface wax synthesis and its regulation by APETALA2/ethylene-responsive factors[J]. Food Science, 2022, 43（23）: 377-385.
[3] 李莉, 赵米贤, 王建华, 等. 植物表皮蜡质合成、运输及调控机制研究进展[J]. 中国农业大学学报, 2023, 28（7）: 1-19.
LI L, ZHAO M X, WANG J H, et al. Research progress of wax synthesis, transport and regulation mechanism in plant epidermis[J]. Journal of China Agricultural University, 2023, 28（7）: 1-19.
[4] 韩彤, 于姝莉, 刘忆冬, 等. 表皮蜡质及其与果实贮藏关系的研究进展[J]. 食品安全质量检测学报, 2023, 14（10）: 191-198.
HAN T, YU S L, LIU Y D, et al. Research progress of epidermal wax and its relationship with fruit storage[J]. Journal of Food Safety and Quality Inspection, 2023, 14（10）: 191-198.
[5] LI J, GUO Y R, LI Z, et al. Supercritical carbon dioxide and hexane extraction of wax from apple peel pomace: content, composition, and thermal properties[J]. Separation Science and Technology, 2015, 50（14）: 2 230-2 237.
[6] 郜海燕, 杨帅, 陈杭君, 等. 蓝莓外表皮蜡质及其对果实软化的影响[J]. 中国食品学报, 2014, 14（2）: 102-108.
GAO H Y, YANG S, CHEN H J, et al. Effect of waxy skin on softening of blueberry fruit[J]. Chinese Journal of Food Science, 2014, 14（2）: 102-108.
[7] LADANIYE M S. Physico-chemical, respiratory and fungicide residue changes in wax coated mandarin fruit stored at chilling temperature with in termittent warming[J]. Journal of Food Science and Technology, 2011, 48（2）: 150-158.
[8] MEJIA-TORRES S, VEGA-GARCIA M, VALVERDE-JUAREZ J, et al. Effect of wax application on the quality, lycopene content and chilling injury of tomato fruit[J]. Journal of Food Quality, 2009, 32（6）: 735-746.
[9] WU X, YIN H, CHEN Y Y, et al. Chemical composition, crystal morphology and key gene expression of cuticular waxes of Asian pears at harvest and after storage[J]. Postharvest Biology and Technology, 2017, 132: 71-80.
[10] YANG Y Q, ZHOU B, ZHANG J, et al. Relationships between cuticular waxes and skin greasiness of apples during storage[J]. Postharvest Biology and Technology, 2017, 131: 55-67.
[11] 李洋洋, 宋文龙, 郜海燕, 等. 聚乳酸活性抗菌薄膜的性能及其对樱桃保鲜效果的影响[J]. 食品科学, 2020, 41（17）: 216-222.
LI Y Y, SONG W L, GAO H Y, et al. Properties of polylactic acid active antibacterial films and their effects on the preservation of cherry[J]. Food Science, 2020, 41（17）: 216-222.
[12] 樊敏, 唐紫薇, 李立. ε-聚赖氨酸盐酸盐/壳聚糖复合涂膜对樱桃的保鲜效果[J]. 包装工程, 2020, 41（9）: 29-35.
FAN M, TANG Z W, LI L. Effect of ε-polylysine hydrochloride/chitosan composite coating on preservation of cherry[J]. Packaging Engineering, 2020, 41（9）: 29-35.
[13] 张聪聪, 刘静珂, 吉茹, 等. 挂树和钙处理对樱桃果实贮藏品质的影响[J]. 食品科学, 2020, 41（5）: 230-236.
ZHANG C C, LIU J K, JI R, et al. Effects of tree hanging and calcium treatment on storage quality of cherry fruit[J]. Food Science, 2020, 41（5）: 230-236.
[14] 肖玮, 孙智慧, 刘洋, 等. 果蔬涂膜保鲜包装材料及技术应用研究进展[J]. 包装工程, 2017, 38（9）: 7-12.
XIAO W, SUN Z H, LIU Y, et al. Research progress of coating fresh-keeping packaging materials and technology applications for fruits and vegetables[J]. Packaging Engineering, 2017, 38（9）: 7-12.
[15] 卢星池, 肖茜, 邓放明. 多糖类可食用膜研究进展[J]. 食品与机械, 2014, 30（4）: 261-265.
LU X C, XIAO Q, DENG F M. Advance on edible film with polysaccharide[J]. Food & Machinery, 2014, 30（4）: 261-265.
[16] 刘姜华. 基于不同形貌的超滑表面性能研究[D]. 广州: 华南理工大学, 2020: 2-35.
LIU J H. Study on superslippery surface properties based on different morphologies[D]. Guangzhou: South China University of Technology, 2020: 2-35.
[17] 滕新荣. 表面物理化学[M]. 北京: 化学工业出版社, 2009: 4-33.
TENG X R. Surface physical chemistry[M]. Beijing: Chemical Industry Press, 2009: 4-33.
[18] 王昕. 番茄常温可食涂膜保鲜的理论与方法[D]. 长春: 吉林大学, 2004.
WANG X. Theory and method of preservation of edible tomato film at room temperature[D]. Changchun: Jilin University, 2004.
[19] 范华, 董宽虎, 方志红, 等. 碱蒿营养器官的扫描电镜观察研究[J]. 激光生物学报, 2010, 19（3）: 314-320.
FAN H, DONG K H, FANG Z H, et al. Studies on microscopic structure of nutritive organs in Artemisia anethifolia[J]. Chinese Journal of Laser Biology, 2010, 19（3）: 314-320.
[20] ZHANG Y L, CUI Q L, WANG Y, et al. Mechanical and barrier properties optimization of carboxymethyl chitosan-gelatin-based edible film using response surface methodology[J]. Coatings, 2023, 13（9）: 1 529.
[21] 尹东霞, 马沛生, 夏淑倩. 液体表面张力测定方法的研究进展[J]. 科技通报, 2007, 23（3）: 424-429.
YIN D X, MA P S, XIA S Q. Research progress of liquid surface tension measurement methods[J]. Chinese Science and Technology Bulletin, 2007, 23（3）: 424-429.
[22] LARA I, BELGE B, GOULAO L F. The fruit cuticle as a modulator of postharvest quality[J]. Postharvest Biology and Technology, 2014, 87: 103-112.
[23] 徐呈祥, 郑福庆, 马艳萍, 等. 贮藏温度对耐贮性不同的柑橘品种果皮蜡质含量及其化学组成的影响[J]. 食品科学, 2021, 42（13）: 223-232.
XU C X, ZHENG F Q, MA Y P, et al. Effects of storage temperature on the wax content and chemical composition of citrus peel with different storability[J]. Journal of Food Science, 2021, 42（13）: 223-232.
[24] KOCH K, ENSIKAT H J. The hydrophobic coatings of plantsurfaces: epicuticular wax crystals and their morphologies, crystallinity and molecular self-assembly[J]. Micron, 2008, 39（7）: 759-772.
[25] 李金丽, 黄少云, 张荣荣, 等. 保鲜纸箱对樱桃常温贮藏品质的影响研究[J]. 食品研究与开发, 2018, 39（5）: 188-191.
LI J L, HUANG S Y, ZHANG R R, et al. Effect of fresh-keeping carton on storage quality of cherries at room temperature[J]. Food Research and Development, 2018, 39（5）: 188-191.
[26] 陈镠, 余婷, 王允祥, 等. 壳聚糖—纳米氧化锌复合涂膜对甜樱桃采后生理和贮藏品质的影响[J]. 核农学报, 2017, 31（9）: 1 767-1 774.
CHEN L, YU T, WANG Y X, et al. Effects of chitosan and nano-zinc oxide composite coating on postharvest physiology and storage quality of sweet cherry[J]. Journal of Nuclear Agriculture, 2017, 31（9）: 1 767-1 774.
[27] ZHONG Y, LI Y F. Effects of surfactants on the functional and structural properties of kudzu （Pueraria lobata） starch/ascorbic acid films[J]. Carbohydrate Polymers, 2011, 85（3）: 622-628.