为研究(25±1) ℃贮藏条件下,鱼皮明胶-壳聚糖涂膜处理对西番莲果实采后品质和耐贮性的影响,以‘黄金’西番莲为试材,用20 g/L鱼皮明胶、10 g/L壳聚糖、20 g/L鱼皮明胶-10 g/L壳聚糖复合溶液浸泡5 min,以蒸馏水浸泡5 min为对照,每3 d测定西番莲果实的商品率、失重率、呼吸速率、乙烯释放速率、色调角、细胞膜透性、丙二醛及可溶性固形物、可滴定酸、维生素C和总糖含量等指标。结果表明,与对照果实相比,不同涂膜处理均能降低西番莲果实的呼吸速率和乙烯释放速率,延缓果实细胞膜透性和丙二醛含量的上升,降低果实失重率,保持较高的果实的商品率;此外,涂膜处理能够保持西番莲果实较高的果皮色调角,维持较高的果实可溶性固形物、可滴定酸酸、维生素C和总糖等营养物质含量。其中,20 g/L鱼皮明胶和10 g/L壳聚糖复合涂膜处理在果实营养品质、商品率、失重率等指标上的效果优于单一涂膜处理。因此认为,20 g/L鱼皮明胶和10 g/L壳聚糖复合涂膜处理可以作为改善采后西番莲果实贮藏品质,增强其耐贮性的适宜处理条件。
The aim of this study was to investigate the effects of fish skin gelatin-chitosan composite coating film on the postharvest quality and storability of passion fruit during storage at (25±1) ℃. The harvested passion (Passiflora caerulea L. cv. Huangjin) fruit were immersed in 20 g/L fish skin gelatin, 10 g/L chitosan and 20 g/L fish skin gelatin-10 g/L chitosan for 5 min, meanwhile the passion fruit soaked in distilled water for 5 min was used as control. During storage, passion fruit were measured every 3 d for the indicators including the marketable fruit rate, weight loss rate, surface tone angle, respiration rate, ethylene production rate, cell membrane permeability, malondialdehyde, total soluble solids, titratable acid, vitamin C and total sugar contents. The results showed that compared to the control passion fruit, the treatments of different coating film reduced the respiration rate and ethylene production rate of passion fruit, retarded the increment of fruit cell membrane permeability and malondialdehyde content, decreased the weight loss rate, keep higher marketable fruit rate. Additionally, a much higher surface tone angle and a higher content of nutrients, such as total soluble solids, titratable acid, vitamin C and total sugar were found in the coating treated-passion fruit. Among different coating treatments, the 20 g/L fish skin gelatin-10 g/L chitosan composite coating displayed the best effects on the fruit nutrients, weight loss rate and marketable fruit rate than the single coating treatment. Therefore, it was considered that a composite coating treatment of 20 g/L fish skin gelatin and 10 g/L chitosan could be a novel approach for improving the storage quality and storability of harvested passion fruit.
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