Food and Fermentation Industries >

2024 , Vol. 50 >Issue 24: 123 - 132

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038468

Preservation effect of Porphyridium cruentum polysaccharide coating treatment on Trapa acornis Nakano

  • YANG Ning ,
  • LI Kun ,
  • ZHANG Zhen ,
  • CHEN Jingyun ,
  • WU Shilin ,
  • CHEN Ran ,
  • YAO Liping ,
  • LIU Xiaojun ,
  • ZHANG Rongqing
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  • 1(College of Aquaculture and Life Sciences, Shanghai Ocean University, Shanghai 201306, China)
    2(Zhejiang Tsinghua Yangtze River Delta Research Institute, Zhejiang Provincial Key Laboratory of Applied Enzymes, Jiaxing 314000, China)

Received date: 2024-01-03

  Revised date: 2024-02-02

  Online published: 2024-12-30

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Abstract

Trapa acornis Nakano is a unique aquatic economic plant in Jiaxing city, Zhejiang province.It has a sweet and delicious taste and is nutritionally rich.However, it is highly susceptible to rot and deterioration after harvesting.To investigate the preservation effect of the coating of Porphyridium cruentum polysaccharide on Trapa acornis Nakano during storage, this study used Trapa acornis Nakano fruits as the test material.Coating treatments with Porphyridium cruentum polysaccharide at concentrations of 5 mg/mL and 10 mg/mL were applied, and 11 quality and physiological indicators were meticulously measured and analyzed at different storage periods.Results indicated that the Porphyridium cruentum polysaccharide coating reduced the weight loss of Trapa acornis Nakano fruits, delayed the decline in key components such as soluble sugars, soluble proteins, total phenols, and vitamin C, maintained a higher titratable acid content, and inhibited the accumulation of malondialdehyde and antioxidant enzyme activity during fruit storage.Principal component analysis simplified various indicators into two principal components, with a cumulative variance contribution rate of 86.364%.A comprehensive evaluation model was established, which revealed a strong correlation among soluble sugar content, polyphenol oxidase activity, peroxidase activity, malondialdehyde content, and weight loss rate.The group with a 5 mg/mL polysaccharide coating showed the best comprehensive score, contributing to the preservation of Trapa acornis Nakano fruits during storage.This study provides data and theoretical support for the application of Porphyridium cruentum polysaccharide in food storage and preservation, laying the theoretical foundation for the transportation and industrialization of Trapa acornis Nakano.

Key words： Trapa acornis Nakano; Porphyridium cruentum polysaccharide; coating; preservation; principal component analysis

Cite this article

YANG Ning , LI Kun , ZHANG Zhen , CHEN Jingyun , WU Shilin , CHEN Ran , YAO Liping , LIU Xiaojun , ZHANG Rongqing . Preservation effect of Porphyridium cruentum polysaccharide coating treatment on Trapa acornis Nakano[J]. Food and Fermentation Industries, 2024 , 50(24) : 123 -132 . DOI: 10.13995/j.cnki.11-1802/ts.038468

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