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Study on property freshkeeping of rosinbased preservatives for ponkan(PDF)

Journal of Forestry Engineering[ISSN:2096-1359/CN:32-1862/S]

Issue:
2020 No.06
Page:
76-81
Research Field:
生物质能源与材料 执行主编:勇强 许凤
Publishing date:
2020-11-01

Info

Title:
Study on property freshkeeping of rosinbased preservatives for ponkan
Author(s):
XU Jiali1 YAO Shufeng1 GAO Hong12 ZHANG Haibo12 SHANG Shibin 1*
1. Institute of Chemical Industry of Forest Products, CAF; National Engineering Lab for Biomass Chemical Utilization; Key and Open Lab of Forest Chemical Engineering, SFA, Nanjing 210042, China; 2. Research Institute of Forestry New Technology, CAF, Beijing 100091, China
Keywords:
MRPC coating preservation ponkan rosinbased preservatives fruit storage
PACS:
S666.1;O629.9
DOI:
10.13360/j.issn.2096-1359.202001017
Abstract:
Rosin is an important natural, nontoxic and ecofriendly resource, which was obtained from pine and other conifer trees. Owing to the excellent properties of rosin, such as moistureproof, good film forming ability, antiseptic, etc., it is extensively used in food processing, medical and health products. As a biomass resource, rosin is used in food preservation, which is in line with the trend of food safety and sustainable development. The effect of coating preservative with maleated rosin acid polyethylene glycol citrate (MRPC) as the main component on the physiological quality of postharvest citrus fruits was investigated. In this study, postharvest ponkans were coated by compound preservative with the contents of 5%, 10% and 15% at room temperature, which was compared with the commercial fresh keeping agent and untreated control (CK). Then the ponkans were airdried and the changes in weight loss, firmness, total soluble solids content, enzyme activities of peroxidase (POD), superoxide dismutase (SOD) and catalase (CAT) of ponkan were determined every 6 days. The results showed that preservatives with different concentrations of MRPC could effectively inhibit the loss of water, which can also slow down the changes of firmness and total soluble solids content of ponkan, compared to CK. Meanwhile, the activities of POD, SOD and CAT increased. The POD activities of ponkan treated with 5%, 10% and 15% MRPC antistaling agent were 1.65, 1.16 and 1.07 U/g, which were 70.3%, 57.8% and 54.2% higher than that of the control group, respectively; the enzyme activities of SOD were 15.1%, 16.5% and 9.0% higher than the control group, respectively. The CAT activities were 1.31, 1.32 and 1.33 U/g, respectively, which were significantly higher than that in the control group. Preservatives with 5% MRPC had the better effect on the storage of ponkan, and the weight loss rate was only 10.18% after 42 days at room temperature storage, which was 38.68% lower than the control group, and it was more effective in maintaining the postharvest storage quality of ponkan fruits. Compared with the commercially available preservative, MRPC can more effectively suppress the change of firmness, soluble solids content, and maintain the enzyme activities of SOD, POD and CAT. The MRPC preservative has good application potential in the field of fruit preservation.

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Last Update: 2020-11-11