Effect of Polyethoxylated Flavonoids (PMFs)-loaded Citral and Chitosan Composite Coatings on Citrus Preservation: From the Perspective of Fruit Resistance

Overview

Journal Food Chem X

Date 2024 May 13

PMID 38736978

Authors

Yurong Li

Long Guo

Juanjuan Wei

Yijun Yao

Li Xu

Zhiqin Zhou

Affiliations

Soon will be listed here.

Abstract

Previous studies have shown that polymethoxylated flavonoids-loaded citral emulsion (PCT) can inhibit the growth and reproduction of Penicillium in citrus; however, PCT is difficult to apply to fruit preservation due to its high fluidity and volatility. Therefore, in this study, we combined PCT with chitosan (CS) to investigate the effect of a composite coating on citrus preservation. The results showed that compared to the control group, the CS-PCT group could effectively reduce the decay rate and maintain moisture availability, color difference, and hardness. Moreover, the contents of nonenzymatic antioxidants and volatile substances with antimicrobial activity were better preserved. In addition, the activities of related antioxidant enzymes were greater in the treatment group, and the expression of the corresponding enzyme-encoding genes was upregulated. Consequently, CS-PCT treatment could effectively maintain fruit quality and improve the resistance of citrus fruits during storage; moreover, it can be considered a nontoxic and efficient citrus preservative.

Citing Articles

Effects of Peanut Shell Flavonoids on Composite Film Properties and Cherry Tomato Preservation.

Li Y, Jiang K, Mao Q, Zhao Q Food Sci Nutr. 2024; 12(12):10848-10858.

PMID: 39723062 PMC: 11666835. DOI: 10.1002/fsn3.4622.

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