肉桂精油抗菌包装纸对甜樱桃防腐保鲜效果的影响

Effects of antimicrobial packaging paper coated with cinnamon essential oil on the quality of sweet cherries

为解决甜樱桃容易腐烂的问题,以肉桂精油、壳聚糖和埃洛石等为原料,制备一种涂布抗菌纸。采用扫描电镜观察埃洛石纳米管负载肉桂精油的微观结构,并研究抗菌纸对6种食源性致腐微生物的抑菌效果。将抗菌纸结合带孔隔离纸在室温条件[(27±2)℃,相对湿度(50±10)%)]下对甜樱桃进行保鲜应用,研究其对甜樱桃感官品质、腐烂率、菌落总数、硬度、质量损失率和可溶性固形物的影响。结果表明,埃洛石纳米管在负载肉桂精油后直径明显变大,呈现光滑棒状结构;当肉桂精油体积分数≥2%时,抗菌纸对4种霉菌均具有较强抑制作用,对2种细菌的抑制作用低于霉菌。与对照组相比,精油体积分数为4%的抗菌纸可显著降低甜樱桃腐烂率,减缓菌落总数和质量损失率的上升,同时保持甜樱桃感官品质和硬度,可延长甜樱桃货架寿命约3 d。肉桂精油抗菌纸在甜樱桃防腐保鲜方面具有良好的应用价值。

In order to minimize postharvest decay of sweet cherries during storage period,a kind of antimicrobial paper was prepared by the method of coating with cinnamon essential oil(EO),chitosan and halloysite.Microstructure of halloysite nanotubes(HNTs)loaded with cinnamon EO were observed by scanning electron microscope(SEM).The antimicrobial activity of antimicrobial paper against 6 kinds of foodborne spoilage microorganisms was measured.The antimicrobial paper combined with perforated release paper was applied to the storage of sweet cherries at room temperature[(27±2)℃,RH(50±10)%)].The efficacy of the use of antimicrobial paper on quality attributes of sweet cherries was evaluated during storage,and the sweet cherry fruits were evaluated for sensory attributes,decay rate,total viable count,firmness,weight loss,and total soluble solids every day.The diameters of HNTs became significantly larger after loading with cinnamon EO,and which showed a clubbed form with uniform texture.The antimicrobial paper showed a strong inhibitory effect against the 4 kinds of tested molds when the concentration of cinnamon EO was more than 2%(V/V).However,its inhibitory effect on 2 kinds of test bacteria was lower than that of mold.Compared with control samples,antimicrobial paper treatments with cinnamon EO at concentration of 4%(V/V)significantly inhibited the increase of the decay rate,total viable count and weight loss of sweet cherries,maintained the sensory attributes and firmness of sweet cherries,and extended the sweet cherries’shelf life for about 3 d.Thus,the treatment of antimicrobial packaging paper containing cinnamon EO will become a promising strategy to improve the quality and shelf life of sweet cherry fruits during storage.