虫胶松香涂膜对柑橘货架期品质的影响

doi:10.16420/j.issn.0513-353x.2021-1254

摘要/Abstract

摘要：

以虫胶、松香结合羟丙基甲基纤维素（Hydroxypropyl methyl cellulose，HPMC）制备的虫胶松香（shellac rosin coating，SC）涂膜剂处理温州蜜柑与伦晚脐橙果实并评价其增亮与保鲜效果。结果表明：虫胶松香涂膜能够显著增强果实表面光泽度，减少果实货架期失重率，延缓果皮皱缩和颜色变化，降低果实呼吸强度，提升货架期可溶性固形物、可滴定酸含量，控制异味物质含量低于人类感知阈值。扫描电镜观察果皮发现虫胶松香处理果实表皮蜡质结构完整。

关键词: 柑橘, 采后, 虫胶, 松香, 涂膜剂, 光泽度

Abstract:

The coating（shellac rosin coating，SC）produced with shellac，rosin and HPMC （Hydroxypropyl methyl cellulose）was used to treat satsuma mandarin and Lane Late navel orange fruit and then the brightening and preservation effects were evaluated. The results showed that SC treatment could significantly increase glossiness of the skin，reduce the rate of weight loss，delay shrinkage and the color change of the skin，reduce the respiration rate，enhance the TSS and TA content and control the off-flavor under human perception threshold during the shelf life. The SEM observation revealed that the epicuticular wax structure was uniform and complete under SC treatment.

Key words: citrus, postharvest, shellac, rosin, coating, glossiness

中图分类号:

S666

邹运乾, 罗曲娟, 张金, 许让伟, 程运江. 虫胶松香涂膜对柑橘货架期品质的影响[J]. 园艺学报, 2023, 50(4): 853-863.

ZOU Yunqian, LUO Qujuan, ZHANG Jin, XU Rangwei, CHENG Yunjiang. Coating Containing Shellac，Rosin Significantly Improves Commercial Value of Satsuma Mandarins and Lane Late Navel Orange During Shelf Life[J]. Acta Horticulturae Sinica, 2023, 50(4): 853-863.

图/表 8

图1 虫胶松香涂膜处理后货架期温州蜜柑（左）与伦晚脐橙（右）果实外观与色差值变化不同小写字母表示同一时间节点数据间差异显著（P < 0.05）。下同。

Fig. 1 Fruit appearance and color index of satsuma mandarin（left）and Lane Late navel orange（right）during shelf life The different lowercase letters show significant differences at the same time point（P < 0.05）. The same below.

图2 不同阈值分割后白色像素提取差异图

Fig. 2 Difference plots were extracted from white pixels after different threshold segmentation

图3 涂膜处理伦晚脐橙果实货架期间果面反光面积占比

Fig. 3 The proportion of the reflective area of the fruit surface during the shelf period

图4 涂膜处理后货架期内温州蜜柑（左）与伦晚脐橙（右）果实失重率变化

Fig. 4 Effect of coatings and commercial wax on the weight loss rate of satsuma mandarin（left）and Lane Late navel orange（right）

图5 涂膜处理后温州蜜柑（左）与伦晚脐橙（右）果实总可溶性固形物含量与可滴定酸含量变化

Fig. 5 Effect of coatings and commercial wax on the TSS and TA content of satsuma mandarin（left）and lane late navel orange（right）

图6 涂膜处理后货架期内温州蜜柑（左）与伦晚脐橙（右）果实呼吸强度变化.

Fig. 6 Effect of coatings and commercial wax on the respiratory rate of satsuma mandarin（left）and Lane Late navel orange（right）

图7 涂膜处理后温州蜜柑（左）与伦晚脐橙（右）果实异味物质含量变化

Fig. 7 Effect of coatings and commercial wax on the off-flavor compounds content of satsuma mandarin（left）and Lane Late navel orange（right）

图8 涂膜处理2 d伦晚脐橙果皮扫描电镜观察图

Fig. 8 SEM observation of Lane Late navel orange after coating two days

参考文献 24

[1]	Bai J, Elizabeth A B, Robert H H. 2002. Alternatives to shellac coatings provide comparable gloss,internal gas modification,and quality for ‘Delicious’apple fruit. Hortscience, 37 (3):559-563. doi: 10.21273/HORTSCI.37.3.559 URL
[2]	Contreras O A, Cristina Rojas A C, Pérez G M. 2012. Effect of solid content and composition of hydroxypropyl methylcellulose-lipid edible coatings on physic-chemical and nutritional quality of‘Oronules’mandarins. Journal of the Science of Food and Agriculture, 92 (4):794-802. doi: 10.1002/jsfa.4649 pmid: 22052696
[3]	Contreras O A, Rojas A C, Perez G M. 2011. Effect of solid content and composition of hydroxypropyl methylcellulose-lipid edible coatings on physico-chemical sensory and nutritional quality of‘Valencia’oranges. International Journal of Food science and Technology, 46 (11):2437-2445. doi: 10.1111/ifs.2011.46.issue-11 URL
[4]	Gao Hong, Song Zhanqian, Shang Shibin, Song Jie. 2015. A rosin-based fruit and vegetable fresh-keeping film and preparation method. China,CN. ZL2014101114124.2. (in Chinese)
	高宏, 宋湛谦, 商士斌, 宋杰. 2015. 一种松香基果蔬保鲜被膜剂及其制备方法. CN. ZL2014101114124.2.
[5]	Gao Hong, Xu Jiali, Yao Shufeng, Shang Shibin, Song Zhanqian. 2018. Preparation and fresh-keeping properties to fruit and vegetable of rosin-based coating agent. Chemical Research and Application, 30 (11):1779-1785. (in Chinese)
	高宏, 许嘉琍, 姚姝凤, 商士斌, 宋湛谦. 2018. 一种松香基被膜剂的制备及果蔬保鲜性能初探. 化学研究与应用, 30 (11):1779-1785.
[6]	Gan Jin, Zhang Hong, Ma Liyi, Zheng Hua, Chen Zhiyong, Shi Lei, Chen Xiaoming. 2009. Effect of bleached shellac on quality of apple at room temperature storage. Food Science, 30 (24):444-447. (in Chinese) doi: 10.7506/spkx1002-6630-200924102
	甘瑾, 张弘, 马李一, 郑华, 陈智勇, 石雷, 陈晓鸣. 2009. 漂白紫胶涂膜对苹果常温贮藏品质的影响. 食品科学, 30 (24):444-447. doi: 10.7506/spkx1002-6630-200924102
[7]	Giacomo G, Maria G, Pietro P, Leonardo S, Monica S, Pasqualino T. 2008. Liquid chromatography-negative ion electrospray mass spectrometry detection of maleic anhydride-modiWed wood rosin for assessing quality of commercial citrus fruit coatings. European Food Research and Technology, 226 (5):991-999. doi: 10.1007/s00217-007-0621-0 URL
[8]	Joshua D K, Yonit R S, Shlomo C, Elazar F. 2016. Postharvest handling of“etrog”citron(Citrus medica L.)fruit. Israel Journal of Plant Sciences, 63 (1):64-75. doi: 10.1080/07929978.2016.1159409 URL
[9]	Khorram F, Ramezanian A, Hosseini S M H. 2017. Shellac,gelatin and Persian gum as alternative coating for orange fruit. Scientia Horticulturae, 225:22-28. doi: 10.1016/j.scienta.2017.06.045 URL
[10]	Marcela M, Sun X, Christopher F, Anne P, Bai J, David W, Odílio B G A, Marcos D F, Elizabeth B. 2021. Nano- and micro- carnauba wax emulsions versus shellac protective coatings on postharvest citrus quality. Journal of the American Society for Horticultural Science, 146 (1):40-49. doi: 10.21273/JASHS04972-20 URL
[11]	Neda M, Hosahalli S R. 2019. Application and evaluation of a pectin-based edible coating process for quality change kinetics and shelf-life extension of Lime fruit(Citrus aurantifolium). Coatings, 9 (5):285. doi: 10.3390/coatings9050285 URL
[12]	Perez-Gago M B, Rojas C, del Rio M A. 2002. Effect of lipid type and amount of edible hydroxypropyl methylcellulose-lipid composite coatings used to protect postharvest quality of mandarins cv. Fortune. Journal of Food Science, 67 (8):2903-2910. doi: 10.1111/jfds.2002.67.issue-8 URL
[13]	Petracek P D, Dou H T, Pao S. 1998. The influence of applied waxes on postharvest physiological behavior and pitting of grapefruit. Postharvest Biology and Technology, 14 (1):99-106. doi: 10.1016/S0925-5214(98)00018-0 URL
[14]	Shao X, Cao B, Xu F, Xie S, Yu D, Wang H. 2015. Effect of postharvest application of chitosan combined with clove oil against citrus green mold. Postharvest Biology and Technology, 99:37-43. doi: 10.1016/j.postharvbio.2014.07.014 URL
[15]	Silvia A V, LluÍ S P, Miguel A D, MarÍ A B P. 2011. Performance of hydroxypropyl methylcellulose(HPMC)-lipid edible coatings with antifungal food additives during cold storage of‘Clemenules’mandarins. LWT—Food Science and Technology, 44 (10):2342-2348. doi: 10.1016/j.lwt.2011.02.014 URL
[16]	Silvia A V, MArI ́A B P, Miguel A D, LluI ́S P. 2009. Curative and preventive activity of hydroxypropyl methylcellulose-lipid edible composite coatings containing antifungal food additives to control citrus postharvest green and blue molds. Journal of Agriculture and Food Chemistry, 57 (7):2770-2777. doi: 10.1021/jf803534a URL
[17]	Tariq N M, Ebba A H, Wissam S U, Arwa M K. 2013. The effect of some physical and chemical factors on the apple quality by using shellac as coating material. Pakistan Journal of Nutrition, 12 (4):340-344. doi: 10.3923/pjn.2013.340.344 URL
[18]	Valencia-Chamorro S A, Pérez-Gago M B, del Río M A, Palou L. 2010. Effect of antifungal hydroxypropyl methylcellulose‐lipid edible composite coatings on penicillium decay development and postharvest quality of cold‐stored“ortanique”mandarins. Journal of Food Science, 75 (8):S418-S426. doi: 10.1111/j.1750-3841.2010.01801.x URL
[19]	Wang J, Hao H, Liu R, Ma Q, Xu J, Chen F, Cheng Y, Deng X. 2014. Comparative analysis of surface wax in mature fruits between Satsuma mandarin(Citrus unshiu)and‘Newhall’navel orange(Citrus sinensis)from the perspective of crystal morphology,chemical composition and key gene expression. Food Chemistry, 153:177-185. doi: 10.1016/j.foodchem.2013.12.021 URL
[20]	Wang Qiuping, Zhang Zhixiang, Zhu Xufang. 2019. Comprehensive summary of image segmentation. Information Recording Materials, 20 (7):12-14. (in Chinese)
	王秋萍, 张志祥, 朱旭芳. 2019. 图像分割方法综述. 信息记录材料, 20 (7):12-14.
[21]	Wu Fangfang. 2010. The influence of waxing on the accumulation of off-flavor in Satsuma mandarin(Citrus unshiu Marc)[M. D. Dissertation]. Wuhan: Huazhong Agricultural University. (in Chinese)
	吴方方. 2010. 涂膜对温州蜜柑果实异味物质积累的影响[硕士论文]. 武汉: 华中农业大学.
[22]	Xu Jiali, Zhang Haibo, Yao Shufeng, Gao Hong, Shang Shibin. 2019. Research progress of forestry biomass-based film preservatives of fruit and vegetable. Chemistry and Industry of Forest Products, 39 (3):10-16. (in Chinese)
	许嘉琍, 张海波, 姚姝凤, 高宏, 商士斌. 2019. 林业生物质基果蔬涂膜保鲜剂的研究进展. 林产化学与工业, 39 (3):10-16.
[23]	Zhu Zhifeng, Liu Ping, Xu Rangwei, Chen Chuanwu, Deng Congling, Niu Ying, Zhu Yi, Wang Pengwei, Deng Xiuxin, Cheng Yunjiang. 2021. Influence of plastic film covering of tree canopy on fruit postharvest storage performance in Shatangju tangerine. Scientia Agricultura Sinica, 54 (12):2630-2643. (in Chinese) doi: 10.3864/j.issn.0578-1752.2021.12.013
	朱智锋, 刘萍, 许让伟, 陈传武, 邓崇岭, 牛英, 朱壹, 王鹏蔚, 邓秀新, 程运江. 2021. 树冠覆膜对沙糖橘采后保鲜性能的影响. 中国农业科学, 54 (12):2630-2643. doi: 10.3864/j.issn.0578-1752.2021.12.013
[24]	Zou Yunqian, Zhang Li, Wu Fangfang, Xu Rangwei, Xu Juan, Hu Shiquan, Xie Heping, Cheng Yunjiang. 2020. Effects of wax coating on off-flavor compound accumulation in the pulp of satsuma mandarin. Scientia Agricultura Sinica, 53 (12):2450-2459. (in Chinese) doi: 10.3864/j.issn.0578-1752.2020.12.012
	邹运乾, 张立, 吴方方, 许让伟, 徐娟, 胡世全, 谢合平, 程运江. 2020. 打蜡处理对温州蜜柑果实异味物质积累的影响. 中国农业科学, 53 (12):2450-2459. doi: 10.3864/j.issn.0578-1752.2020.12.012