Food and Fermentation Industries >

2019 , Vol. 45 >Issue 19: 206 - 212

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.020910

Storage, transportation and preservation

Effects of iturin A compounded with cinnamon essential oil on storage quality of cherry tomatoes

  • JIANG Mengxi ,
  • LIN Fuxing ,
  • BIE Xiaomei ,
  • LV Fengxia ,
  • LU Zhaoxin
Expand
  • College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095,China

Revised date: 2019-06-27

  Online published: 2019-11-15

Fold

Abstract

In order to explore the preservation effects of iturin A and plant essential oils on cherry tomatoes, the optimal concentrations of iturin A and essential oil were determined on the basis of measuring their minimum inhibitory concentration (MIC) against Rhizopus stolonifer. The changes in storage quality of cherry tomatoes treated with iturin A and essential oil alone or in combination were studied. The results showed that the MIC of iturin A and cinnamon essential oil were 64 μg/mL and 0.05% (v/v), respectively. The incidence of soft rot was the lowest when the cherry tomatoes were treated with 512 μg/mL iturin A and 1% (v/v) cinnamon essential oil in individual. When 512 μg/mL iturin A was combined with 1% (v/v) cinnamon oil, it could significantly reduce the rotting rate, retard the changes in color and firmness and delay the decline in contents of titratable acid, Vc and reducing sugar of cherry tomatoes. On the 15 d of storage, the rotting rate and weight loss rate were 7.18% and 0.72%, respectively, which were 55% and 8.91% significantly lower than those of the control. Therefore, the combination of iturin A and cinnamon essential oil could effectively keep the quality of cherry tomatoes, prolong the storage time and ensure food safety, which provides a theoretical basis for biological preservation technology.

Key words： cherry tomatoes; keep fresh; iturin A; cinnamon essential oil; compounding

Cite this article

JIANG Mengxi , LIN Fuxing , BIE Xiaomei , LV Fengxia , LU Zhaoxin . Effects of iturin A compounded with cinnamon essential oil on storage quality of cherry tomatoes[J]. Food and Fermentation Industries, 2019 , 45(19) : 206 -212 . DOI: 10.13995/j.cnki.11-1802/ts.020910

References

[1] 奉代力, 郑纪慈,陈文学,等. 采前3种杀菌剂喷施对樱桃番茄采后品质的影响及啶菌噁唑残留检测[J]. 食品科学, 2014,35(6):224-228.
[2] 田莹, 莫文贵,李中华,等. 超高压灭菌法生产圣女果罐头的研究[J]. 食品工业科技, 2009,30(9):243-245.
[3] 宋姝婧, 王晓拓,王志东,等. 5种植物精油对樱桃番茄常温保鲜效果的影响[J]. 核农学报, 2015,29(5):932-939.
[4] COYAGO-CRUZ E, CORELL M, MORIANA A, et al.Antioxidants (carotenoids and phenolics) profile of cherry tomatoes as influenced by deficit irrigation, ripening and cluster[J]. Food Chemistry, 2018,240:870-884.
[5] 刘晓茜. 嗜酸乳杆菌NX2-6培养基优化及在樱桃番茄保鲜中的应用[D]. 南京:南京农业大学, 2015.
[6] 陈华, 袁成凌,蔡克周,等. 枯草芽孢杆菌JA产生的脂肽类抗生素-iturin A的纯化及电喷雾质谱鉴定[J]. 微生物学报, 2008,48(1):116-120.
[7] LIU J, HAGBERG I, NOVITSKY L, et al.Interaction of antimicrobial cyclic lipopeptides from Bacillus subtilis influences their effect on spore germination and membrane permeability in fungal plant pathogens[J]. Fungal Biology, 2014,118(11):855-861.
[8] WAEWTHONGRAK W, LEELASUPHAKUL W, MCCOLLUM G.Cyclic lipopeptides from Bacillus subtilis ABS-S14 elicit defense-related gene expression in citrus fruit[J]. Plos One, 2014,9(10):e109386.
[9] 韩旭旭, 王玉涵,王鑫. 植物精油在果蔬保鲜领域的应用研究及展望[J]. 食品研究与开发, 2018,39(23):204-208.
[10] BOSQUEZ-MOLINA E, RONQUILLO-DE JESUS E, BAUTISTA-BANOS S, et al. Inhibitory effect of essential oils against Colletotrichum gloeosporioides and Rhizopus stolonifer in stored papaya fruit and their possible application in coatings[J]. Postharvest Biology and Technology, 2010,57(2):132-137.
[11] 吴子龙, 张浩,王泽熙,等. 壳聚糖-姜精油复合涂膜对圣女果保鲜效果的影响[J]. 中国食品添加剂, 2018(7):144-149.
[12] 吴子龙, 张浩,王泽熙,等. 壳聚糖-姜精油涂膜对草莓贮藏品质的影响[J]. 食品研究与开发, 2018,39(22):169-174.
[13] 贺红宇, 朱永清,詹敏,等. 牛至精油对圣女果常温保鲜效果的研究[J]. 湖北农业科学, 2017,56(2):325-328.
[14] 石举然, 别小妹,吕凤霞,等. 广谱抗菌芽孢杆菌的筛选及其抗酵母物质的纯化和鉴定[J]. 食品科学, 2017,38(6):6-12.
[15] SHI J, ZHU X, LU Y, et al.Improving iturin A production of Bacillus amyloliquefaciens by genome shuffling and its inhibition against Saccharomyces cerevisiae in orange juice[J]. Frontiers in Microbiology, 2018,9:2 683.
[16] 范学政, 马健,陶庆树,等. P10B抗菌肽和硫酸小檗碱对肉鸡源大肠杆菌的体外联合抗菌作用研究[J]. 中国兽药杂志, 2018,52(9):22-26.
[17] NÁJERA C, GUIL-GUERRERO J L, ENRÍQUEZ L J, et al. LED-enhanced dietary and organoleptic qualities in postharvest tomato fruit[J]. Postharvest Biology and Technology, 2018,145:151-156.
[18] 曹建康, 姜微波,赵玉梅. 果蔬采后生理生化实验指导[M]. 北京:中国轻工业出版社,2007.
[19] 宋贤良, 叶盛英,黄苇,等. 纳米TiO2/玉米淀粉复合涂膜对圣女果保鲜效果的研究[J]. 食品科学, 2010,31(12):255-259.
[20] 汪宏涛, 胡鑫,唐晓凤,等. 壳聚糖影响樱桃番茄上青霉菌孢子萌发和生长[J]. 合肥工业大学学报(自然科学版), 2018,41(11):1 558-1 562.
[21] GUERREIRO D, MADUREIRA J, SILVA T, et al.Post-harvest treatment of cherry tomatoes by gamma radiation: Microbial and physicochemical parameters evaluation[J]. Innovative Food Science & Emerging Technologies, 2016,36:1-9.
[22] 叶小平. 包装材料及方式对采后樱桃番茄品质的影响[D]. 扬州:扬州大学, 2017.
[23] 李雯霞, 于司达,诸葛斌,等. 芍药花提取物对果蔬腐败菌的抑菌活性及其在樱桃番茄保鲜中的应用[J]. 食品与发酵工业, 2018,44(2):228-232.
[24] 叶春苗. 高压静电场对延长樱桃番茄货架保鲜期的影响[J]. 天津农业科学, 2017(2):84-86.
[25] CALVO H, MENDIARA I, ARIAS E, et al.The role of iturin A from B. amyloliquefaciens BUZ-14 in the inhibition of the most common postharvest fruit rots[J]. Food Microbiology, 2019,82:62-69.
[26] 李蒙, 陆兆新,周翔,等. 复合生物源保鲜剂对樱桃番茄“绿宝石”保鲜效果的影响[J]. 食品科学, 2013,34(18):301-306.
[27] 牛耀星, 贠建民,李彦虎,等. 短小芽孢菌HN-10抗菌肽P-2对双孢蘑菇保鲜效果的影响[J]. 食品与发酵工业, 2019,45(5):133-139.
[28] SÁNCHEZ-GONZÁLEZ L, PASTOR C, VARGAS M, et al. Effect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essential oil on quality and safety of cold-stored grapes[J]. Postharvest Biology and Technology, 2011,60(1):57-63.
[29] 周汉军, 王挥,龚吉军,等. 蓝桉叶精油对砂糖橘的保鲜效果[J]. 食品工业科技, 2016,37(10):347-350, 355.
[30] 张彪, 张文涛,李喜宏,等. 气体二氧化氯对樱桃番茄贮藏品质的影响[J]. 食品研究与开发, 2017,38(8):173-176.
[31] 范小静, 闫合,李昂,等. 柠檬油微乳剂研制及对圣女果的采后保鲜效果研究[J]. 河北农业大学学报, 2018,41(4):56-61.
[32] AKBUDAK B, AKBUDAK N, SENIZ V, et al.Effect of pre-harvest harpin and modified atmosphere packaging on quality of cherry tomato cultivars "Alona" and "Cluster"[J]. British Food Journal, 2012,114(2-3):180-196.
[33] 余定浪, 任柯霖,欧州,等. 1-MCP结合ClO2固体缓释剂处理对番茄贮藏的保鲜效果[J]. 食品与发酵工业, 2014,40(6):205-210.
[34] 梁芸志, 季丽丽,陈存坤,等. 臭氧、1-MCP和乙烯吸收剂组合处理对番茄保鲜效果的影响[J]. 食品工业科技, 2018,39(11):275-280.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.