为了减弱芒果的呼吸作用和提高涂膜剂的抑菌效果,达到降低芒果的失水率和腐烂率的目的,以海带作为碳量子点的合成原料,通过水热法制备了水溶性较好的碳量子点,用于涂膜剂中。以壳聚糖为成膜材料,将碳量子点、柠檬酸、抗坏血酸、CaCl2与壳聚糖进行复配,制备纳米涂膜剂用于对芒果进行保鲜研究。结果表明,碳量子点对芒果表面的细菌和真菌具有很好的抑制作用,碳量子点/壳聚糖涂膜剂也表现出很好的保鲜效果,能有效延缓芒果中VC的氧化作用。制备的纳米涂膜剂,能够显著降低芒果的腐烂率和失水率,延缓糖和酸的转化,减弱芒果在储存过程中的呼吸作用。研究表明,碳量子点与壳聚糖等材料复配,能进一步提高涂膜剂的保鲜效果,对研发新的水果保鲜技术和材料具有重要意义。
To weaken the respiration of mango and improve the bacteriostatic effect of the coating, for sake of reducing the water loss rate and decay rate of mango, the hydrophilic carbon dots (CDs) were prepared by hydrothermal method using kelp as the raw material for coating preparation. With chitosan as the film-forming material, nano-coating was prepared by compounding carbon dots, citric acid, CaCl2 and chitosan for the preservation of mango. The result showed that kelp-carbon dots exhibited excellent antibacterial effect and the prepared CDs-chitosan coating could effectively delay the oxidation of vitamin C in mango. In addition, the prepared nano-coating could significantly reduce the decay rate and water loss rate of mango, delay the conversion of sugar and acid, and reduce the respiration of mango during storage. These results indicate that the combination of carbon dots and chitosan can further enhance the preservation effect of coating, which is of great significance for the development of novel fruit preservation technologies and materials.
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