Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage
Strawberry is a nutritious, but highly perishable fruit. Three polysaccharide-based edible coatings (alginate, chitosan, and pullulan) were applied to postharvest strawberry fruit during cold storage (4°C), and their effects on fruit quality and antioxidant enzyme system were investigated in the pre...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | International Journal of Polymer Science |
| Online Access: | http://dx.doi.org/10.1155/2017/9746174 |
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| author | Li Li Jian Sun Haiyan Gao Yingbin Shen Changbao Li Ping Yi Xuemei He Dongning Ling Jinfeng Sheng Jiemin Li Guoming Liu Fengjin Zheng Ming Xin Zhichun Li Yayuan Tang |
| author_facet | Li Li Jian Sun Haiyan Gao Yingbin Shen Changbao Li Ping Yi Xuemei He Dongning Ling Jinfeng Sheng Jiemin Li Guoming Liu Fengjin Zheng Ming Xin Zhichun Li Yayuan Tang |
| author_sort | Li Li |
| collection | DOAJ |
| description | Strawberry is a nutritious, but highly perishable fruit. Three polysaccharide-based edible coatings (alginate, chitosan, and pullulan) were applied to postharvest strawberry fruit during cold storage (4°C), and their effects on fruit quality and antioxidant enzyme system were investigated in the present study. The results showed that polysaccharide coatings showed a significant delay in fruit softening and rot and reduced changes in total soluble solid and titratable acidity content during 16 d storage. Polysaccharide coatings also maintained higher ascorbic acid and total phenolic contents than control from day 2 and significantly inhibited fruit decay and respiration after 12 d storage (p<0.05). Polysaccharide treatments enhanced the activities of antioxidant enzymes (peroxidase, catalase, superoxide dismutase, and ascorbate peroxidase) so as to prevent lipid peroxidation and reduce membrane damage. Additionally, chitosan coating had the most positive effects on fruit quality amongst three polysaccharide-based edible coatings and presented the highest relative activities of antioxidant enzymes. These results indicated that polysaccharide-based edible coatings were helpful in postharvest quality maintenance of strawberry fruit. |
| format | Article |
| id | doaj-art-2819509b5ca24c0db398d8fd81bcc28d |
| institution | OA Journals |
| issn | 1687-9422 1687-9430 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Polymer Science |
| spelling | doaj-art-2819509b5ca24c0db398d8fd81bcc28d2025-08-20T02:04:18ZengWileyInternational Journal of Polymer Science1687-94221687-94302017-01-01201710.1155/2017/97461749746174Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold StorageLi Li0Jian Sun1Haiyan Gao2Yingbin Shen3Changbao Li4Ping Yi5Xuemei He6Dongning Ling7Jinfeng Sheng8Jiemin Li9Guoming Liu10Fengjin Zheng11Ming Xin12Zhichun Li13Yayuan Tang14Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, ChinaAgro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, ChinaFood Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, ChinaDepartment of Food Science and Engineering, Jinan University, Guangzhou, ChinaAgro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, ChinaAgro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, ChinaAgro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, ChinaAgro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, ChinaAgro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, ChinaAgro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, ChinaAgro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, ChinaAgro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, ChinaAgro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, ChinaAgro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, ChinaAgro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, ChinaStrawberry is a nutritious, but highly perishable fruit. Three polysaccharide-based edible coatings (alginate, chitosan, and pullulan) were applied to postharvest strawberry fruit during cold storage (4°C), and their effects on fruit quality and antioxidant enzyme system were investigated in the present study. The results showed that polysaccharide coatings showed a significant delay in fruit softening and rot and reduced changes in total soluble solid and titratable acidity content during 16 d storage. Polysaccharide coatings also maintained higher ascorbic acid and total phenolic contents than control from day 2 and significantly inhibited fruit decay and respiration after 12 d storage (p<0.05). Polysaccharide treatments enhanced the activities of antioxidant enzymes (peroxidase, catalase, superoxide dismutase, and ascorbate peroxidase) so as to prevent lipid peroxidation and reduce membrane damage. Additionally, chitosan coating had the most positive effects on fruit quality amongst three polysaccharide-based edible coatings and presented the highest relative activities of antioxidant enzymes. These results indicated that polysaccharide-based edible coatings were helpful in postharvest quality maintenance of strawberry fruit.http://dx.doi.org/10.1155/2017/9746174 |
| spellingShingle | Li Li Jian Sun Haiyan Gao Yingbin Shen Changbao Li Ping Yi Xuemei He Dongning Ling Jinfeng Sheng Jiemin Li Guoming Liu Fengjin Zheng Ming Xin Zhichun Li Yayuan Tang Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage International Journal of Polymer Science |
| title | Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage |
| title_full | Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage |
| title_fullStr | Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage |
| title_full_unstemmed | Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage |
| title_short | Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage |
| title_sort | effects of polysaccharide based edible coatings on quality and antioxidant enzyme system of strawberry during cold storage |
| url | http://dx.doi.org/10.1155/2017/9746174 |
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