Advertisement

Journal of Zhejiang University-SCIENCE B

, Volume 18, Issue 9, pp 807–815 | Cite as

Application of a chitosan coating as a carrier for natamycin to maintain the storage quality of ground cherry (Physalis pubescens L.)

  • Xiao-lei Hao
  • Jiao-jiao ZhangEmail author
  • Xi-hong Li
  • Wei Wang
Article

Abstract

Ground cherry (Physalis pubescens L.) is a kind of berry fruit favored by consumers in China; however, this fruit is particularly vulnerable to physiological senescence and pathogen attack during the traditional cold storage period. In order to maintain storage quality, a 1.5% (w/w) chitosan (CS) water solution containing 50 mg/L of natamycin (NA) was introduced. After all treatments were completed, the fruit was stored at 0 °C and sampled every 10 d. At each sampling date, the following tests were performed: mold and yeast analyses; enzyme activity and content analyses which included superoxide dismutase (SOD), ascorbate peroxidase (APX), and malondialdehyde (MDA); and color analysis. In addition, a sensory evaluation was carried out for quality assessment at the end of the storage period. The results showed that the application of a chitosan coating combined with natamycin (CSNA) enhanced the activity of superoxide dismutase (SOD) and ascorbate peroxidase (APX), reduced the physiological rate of senescence, and inhibited pathogen attack. Thus, CSNA treatment can maintain ground cherries at an acceptable level of storage quality for 50 d.

Key words

Chitosan coating Natamycin Storage quality Physalis pubescens L. 

壳聚糖和那他霉素联合应用对毛酸浆贮藏品质的影响

中文概要

目的

通过壳聚糖和那他霉素在果蔬生理代谢和致病微 生物抑制等方面的特点,达到减缓毛酸浆果实在 贮藏期间的生理衰老和抑制致病菌发展,进而提 高毛酸浆贮藏品质。

创新点

壳聚糖作为一种涂被剂,可以均匀地分布在果蔬 表面。许多学者在研究中发现壳聚糖可以延缓果 蔬的生理代谢。那他霉素作为一种真菌抑制剂, 通常和涂被剂联合用于奶酪的贮藏防霉。本文的 创新在于壳聚糖和那他霉素联合在毛酸浆贮藏 中的应用。

方法

按比例制备出壳聚糖水溶液,随后定量添加那他 霉素并搅拌均匀。毛酸浆果实在浸泡一定时间 后,捞出沥干。随后按照实验设计进行分组处理。 在贮藏期内,定期测定菌落总数对数值、果实外 部色差、超氧化物歧化酶(SOD)和抗坏血酸过 氧化物酶(APX)酶活性、丙二醛(MAD)含量 及感官评价等指标。最后进行总结分析。

结论

单独使用壳聚糖时,可以延缓毛酸浆果实的生理 衰老,但是难以抑制贮藏期间的致病微生物(主 要是真菌类);作为一种真菌抑制剂,那他霉素 具有水溶性低的特点,难以单独使用。那他霉素 与壳聚糖联合使用时,壳聚糖即可对毛酸浆果实 起到生理作用,还可以作为那他霉素的载体,使 其均匀分布在果实表面。二者联合使用既能延缓 毛酸浆果实的生理衰老,又能抑制贮藏期间的致 病菌,从而达到提高毛酸浆贮藏品质的目的。

关键词

壳聚糖 那他霉素 贮藏品质 毛酸浆 

CLC number

S3 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Afsah, A.F.E., 2015. Survey of insects & mite associated cape gooseberry plants (Physalis peruviana L.) and impact of some selected safe materials against the main pests. Ann. Agric. Sci., 60(1):183–191. https://doi.org/10.1016/j.aoas.2015.04.005Google Scholar
  2. Akata, I., Torlak, E., Erci, F., 2015. Efficacy of gaseous ozone for reducing microflora and foodborne pathogens on button mushroom. Postharv. Biol. Technol., 109:40–44. http://dx.doi.org/10.1016/j.postharvbio.2015.06.008CrossRefGoogle Scholar
  3. Aral, S., Bese, A.V., 2016. Convective drying of hawthorn fruit (Crataegus spp.): effect of experimental parameters on drying kinetics, color, shrinkage, and rehydr ation capacity. Food Chem., 210:577–584. http://dx.doi.org/10.1016/j.foodchem.2016.04.128CrossRefPubMedGoogle Scholar
  4. Ayour, J., Sagar, M., Alfeddy, M.N., et al., 2016. Evolution of pigments and their relationship with skin color based on ripening in fruits of different Moroccan genotypes of apricots (Prunus armeniaca L.). Sci. Hortic.-Amsterdam, 207:168–175. http://dx.doi.org/10.1016/j.scienta.2016.05.027CrossRefGoogle Scholar
  5. Berto, A., Ribeiro, A.B., de Souza, N.E., et al., 2015. Bioactive compounds and scavenging capacity of pulp, peel and seed extracts of the Amazonian fruit Quararibea cordata against ROS and RNS. Food Res. Int., 77:236–243. http://dx.doi.org/10.1016/j.foodres.2015.06.018CrossRefGoogle Scholar
  6. Cong, F.S., Zhang, Y.G., Dong, W.Y., 2007. Use of surface coatings with natamycin to improve the storability of Hami melon at ambient temperature. Postharv. Biol. Technol., 46(1):71–75. http://dx.doi.org/10.1016/j.postharvbio.2007.04.005CrossRefGoogle Scholar
  7. Fajardo, P., Martins, J.T., Fucinos, C., et al., 2010. Evaluation of a chitosan-based edible film as carrier of natamycin to improve the storability of Saloio cheese. J. Food Eng., 101(4):349–356. http://dx.doi.org/10.1016/j.jfoodeng.2010.06.029CrossRefGoogle Scholar
  8. Gao, P.S., Zhu, Z.Q., Zhang, P., 2013. Effects of chitosanglucose complex coating on postharvest quality and shelf life of table grapes. Carbohyd. Polym., 95(1):371–378. http://dx.doi.org/10.1016/j.carbpol.2013.03.029CrossRefGoogle Scholar
  9. Genskowsky, E., Puente, L.A., Pérez-Álvarez, J.A., et al., 2015. Assessment of antibacterial and antioxidant properties of chitosan edible films incorporated with maqui berry (Aristotelia chilensis). LWT-Food Sci. Technol., 64(2):1057–1062. http://dx.doi.org/10.1016/j.lwt.2015.07.026CrossRefGoogle Scholar
  10. Gundala, S.R., Yang, C.H., Mukkavilli, R., et al., 2014. Hydroxychavicol, a betel leaf component, inhibits prostate cancer through ROS-driven DNA damage and apoptosis. Toxicol. Appl. Pharm., 280(1):86–96. http://dx.doi.org/10.1016/j.taap.2014.07.012CrossRefGoogle Scholar
  11. Hanusova, K., Stastna, M., Votavova, L., et al., 2010. Polymer films releasing nisin and/or natamycin from polyvinyldichloride lacquer coating: nisin and natamycin migration, efficiency in cheese packaging. J. Food Eng., 99(4):491–496. http://dx.doi.org/10.1016/j.jfoodeng.2010.01.034CrossRefGoogle Scholar
  12. Hernandez-Munoz, P., Almenar, E., Ocio, M.J., et al., 2006. Effect of calcium dips and chitosan coatings on postharvest life of strawberries (Fragaria x ananassa). Postharv. Biol. Technol., 39(3):247–253. http://dx.doi.org/10.1016/j.postharvbio.2005.11.006CrossRefGoogle Scholar
  13. International Organization for Standardization, 2008. Microbiology of Food and Animal Feeding Stuffs-horizontal Method for the Enumeration of Yeasts and Moulds-Part 2: Colony Count Technique in Products with Water Activity Less than or Equal to 0.95, ISO 21527-2-2008. International Organization for Standardization, Geneva.Google Scholar
  14. Ji, L., Yuan, Y.L., Ma, Z.J., et al, 2013. Induction of quinone reductase (QR) by withanolides isolated from Physalis pubescens L. (Solanaceae). Steroids, 78(9):860–865. http://dx.doi.org/10.1016/j.steroids.2013.05.008CrossRefPubMedGoogle Scholar
  15. Kim, Y.H., Lim, S., Han, S.H., et al., 2015. Expression of both CuZnSOD and APX in chloroplasts enhances tolerance to sulfur dioxide in transgenic sweet potato plants. Compt. Rend. Biol., 338(5):307–313. http://dx.doi.org/10.1016/j.crvi.2015.03.012CrossRefGoogle Scholar
  16. Li, P.L., Ding, G.L., Deng, Y.F., et al., 2013. Determination of malondialdehyde in biological fluids by high-performance liquid chromatography using rhodamine B hydrazide as the derivatization reagent. Free Radic. Biol. Med., 65:224–231. http://dx.doi.org/10.1016/j.freeradbiomed.2013.06.032CrossRefPubMedGoogle Scholar
  17. Lu, X., Wang, C., Liu, B.Z., 2015. The role of Cu/Zn-SOD and Mn-SOD in the immune response to oxidative stress and pathogen challenge in the clam Meretrix meretrix. Fish Shellfish Immun., 42(1):58–65. http://dx.doi.org/10.1016/j.fsi.2014.10.027CrossRefGoogle Scholar
  18. Luchese, C.L., Gurak, P.D., Marczak, L.D.F., 2015. Osmotic dehydration of physalis (Physalis peruviana L.): evaluation of water loss and sucrose incorporation and the quantification of carotenoids. LWT-Food Sci. Technol., 63(2):1128–1136. http://dx.doi.org/10.1016/j.lwt.2015.04.060CrossRefGoogle Scholar
  19. Luengwilai, K., Beckles, D.M., Pluemjit, O., et al., 2014. Postharvest quality and storage life of ‘Makapuno’ coconut (Cocos nucifera L.). Sci. Hortic.-Amsterdam, 175:105–110. http://dx.doi.org/10.1016/j.scienta.2014.06.005CrossRefGoogle Scholar
  20. Matan, N., Puangjinda, K., Phothisuwan, S., et al., 2015. Combined antibacterial activity of green tea extract with atmospheric radio-frequency plasma against pathogens on fresh-cut dragon fruit. Food Control, 50:291–296. http://dx.doi.org/10.1016/j.foodcont.2014.09.005CrossRefGoogle Scholar
  21. Moatsou, G., Moschopoulou, E., Beka, A., et al., 2015. Effect of natamycin-containing coating on the evolution of biochemical and microbiological parameters during the ripening and storage of ovine hard-Gruyère-type cheese. Int. Dairy J., 50:1–8. http://dx.doi.org/10.1016/j.idairyj.2015.05.010CrossRefGoogle Scholar
  22. Moussa, S.H., Tayel, A.A., Al-Turki, A.I., 2013. Evaluation of fungal chitosan as a biocontrol and antibacterial agent using fluorescence-labeling. Int. J. Biol. Macromol., 54:204–208. http://dx.doi.org/10.1016/j.ijbiomac.2012.12.029CrossRefPubMedGoogle Scholar
  23. Olle Resa, C.P., Jagus, R.J., Gerschenson, L.N., 2014. Effect of natamycin, nisin and glycerol on the physicochemical properties, roughness and hydrophobicity of tapioca starch edible films. Mater. Sci. Eng. C Mater. Biol. Appl., 40:281–287. http://dx.doi.org/10.1016/j.msec.2014.04.005CrossRefPubMedGoogle Scholar
  24. Pasquariello, M.S., Di Patre, D., Mastrobuoni, F., et al., 2015. Influence of postharvest chitosan treatment on enzymatic browning and antioxidant enzyme activity in sweet cherry fruit. Postharv. Biol. Technol., 109:45–56. http://dx.doi.org/10.1016/j.postharvbio.2015.06.007CrossRefGoogle Scholar
  25. Perdones, A., Sanchez-Gonzalez, L., Chiralt, A., et al., 2012. Effect of chitosan-lemon essential oil coatings on storagekeeping quality of strawberry. Postharv. Biol. Technol., 70:32–41. http://dx.doi.org/10.1016/j.postharvbio.2012.04.002CrossRefGoogle Scholar
  26. Phat, C., Moon, B., Lee, C., 2016. Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system. Food Chem., 192:1068–1077. http://dx.doi.org/10.1016/j.foodchem.2015.07.113CrossRefPubMedGoogle Scholar
  27. Pichyangkura, R., Chadchawan, S., 2015. Biostimulant activity of chitosan in horticulture. Sci. Hortic.-Amsterdam, 196:49–65. http://dx.doi.org/10.1016/j.scienta.2015.09.031CrossRefGoogle Scholar
  28. Ptackova, N., Klempova, J., Oboril, M., et al., 2015. The effect of cryptogein with changed abilities to transfer sterols and altered charge distribution on extracellular alkalinization, ROS and NO generation, lipid peroxidation and LOX gene transcription in Nicotiana tabacum. Plant Physiol. Biochem., 97:82–95. http://dx.doi.org/10.1016/j.plaphy.2015.09.009CrossRefPubMedGoogle Scholar
  29. Ramezani, Z., Zarei, M., Raminnejad, N., 2015. Comparing the effectiveness of chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets. Food Control, 51:43–48. http://dx.doi.org/10.1016/j.foodcont.2014.11.015CrossRefGoogle Scholar
  30. Roidoung, S., Dolan, K.D., Siddiq, M., 2016. Gallic acid as a protective antioxidant against anthocyanin degradation and color loss in vitamin-C fortified cranberry juice. Food Chem., 210:422–427. http://dx.doi.org/10.1016/j.foodchem.2016.04.133CrossRefPubMedGoogle Scholar
  31. Sabaghi, M., Maghsoudlou, Y., Khomeiri, M., et al., 2015. Active edible coating from chitosan incorporating green tea extract as an antioxidant and antifungal on fresh walnut kernel. Postharv. Biol. Technol., 110:224–228. http://dx.doi.org/10.1016/j.postharvbio.2015.08.025CrossRefGoogle Scholar
  32. Salem, M.Z.M., Zidan, Y.E., Mansour, M.M.A., et al., 2016. Antifungal activities of two essential oils used in the treatment of three commercial woods deteriorated by five common mold fungi. Int. Biodeter. Biodegr., 106:88–96. http://dx.doi.org/10.1016/j.ibiod.2015.10.010CrossRefGoogle Scholar
  33. Sarowar, S., Eui, N.K., Young, J.K., et al., 2005. Overexpression of a pepper ascorbate peroxidase-like 1 gene in tobacco plants enhances tolerance to oxidative stress and pathogens. Plant Sci., 169(1):55–63. http://dx.doi.org/10.1016/j.plantsci.2005.02.025CrossRefGoogle Scholar
  34. Soliman, S., Li, X.Z., Shao, S., et al., 2015. Potential mycotoxin contamination risks of apple products associated with fungal flora of apple core. Food Control, 47:585–591. http://dx.doi.org/10.1016/j.foodcont.2014.07.060CrossRefGoogle Scholar
  35. Ullah, S., Kolo, Z., Egbichi, I., et al., 2016. Nitric oxide influences glycine betaine content and ascorbate peroxidase activity in maize. S. Afr. J. Bot., 105:218–225. http://dx.doi.org/10.1016/j.sajb.2016.04.003CrossRefGoogle Scholar
  36. Yamauchi, Y., Furutera, A., Seki, K., et al., 2008. Malondialdehyde generated from peroxidized linolenic acid causes protein modification in heat-stressed plants. Plant Physiol. Biochem., 46(8-9):786–793. http://dx.doi.org/10.1016/j.plaphy.2008.04.018CrossRefPubMedGoogle Scholar

Copyright information

© Zhejiang University and Springer-Verlag GmbH Germany 2017

Authors and Affiliations

  1. 1.College of Food Engineering and BiotechnologyTianjin University of Science and TechnologyTianjinChina

Personalised recommendations