文献类型：期刊文献

英文题名：Effect of Barrier Function of Gelatin Composite Coating on Flavor Quality of Kiwifruit During Storage

作者：Li, Fenghong Song, Xiaojuan Wu, Yingmei Huang, Mingzheng Huang, Qun Li, Xin

第一作者：Li, Fenghong

机构：[1] School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, 550025, China; [2] College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, 550003, China; [3] The Key Laboratory of Environmental Pollution Monitoring and Disease Control, China

第一机构：School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, 550025, China

年份：2025

外文期刊名：SSRN

收录：EI(收录号：20250041841)

语种：英文

外文关键词：Flavor compounds

摘要：To solve the problem of kiwifruit's short edible period, gelatin coating (GC) and lemon essential oil-gelatin coating (LGC) were prepared to preserve kiwifruit, and the effects of different coatings on kiwifruit flavor and quality were evaluated through the characterization of physiological changes, volatile flavors, and tastes. The results revealed that coating as a gas and water vapor barrier may lower kiwifruit respiration rate, restrict the loss of soluble solids, titratable acid, and ascorbic acid, maintaining its water content, color, hardness, and antioxidant capacity at a high level. Regarding flavor, the coating's gas and microbial barriers were effective at preserving kiwifruit flavor and inhibiting the formation and accumulation of off-flavor compounds; meanwhile, correlation analysis revealed a high positive association between respiration rate and key flavor compounds levels in kiwifruit. Furthermore, the coated group tasted more like fresh kiwifruit. Finally, LGC outperformed GC in maintaining the overall flavor quality of kiwifruit. ? 2025, The Authors. All rights reserved.