Improvement Effects of Soy Protein-thymol Nanocomplexes Treatment on the Storage Quality of Passion Fruit after Harvest
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Abstract:
In order to evaluate a more effective preservation technology for prolonging the shelf life of passion fruit, this work was undertaken to investigate the effects of soy protein-thymol nanocomplexes treatment combined with modified atmosphere packaging (MAP, complex treatment) on the quality of passion fruit stored at 25 ℃ and 75% RH, by using MAP as control. The results showed that the storage quality of passion fruit in composite treatment was better than that of single MAP treatment. After 15 days storage, the marketable fruit rate of composite treatment samples was maintained at 100%, while the firmness, the total soluble solids and the anthocyanin content in the peel of fruit were retained at 27.69 kg/cm2, 11.82% and 0.20 mg/g, respectively. The respiration of fruit in composite treatment was inhibited more effectively than that of control during storage, while the gas atmosphere in the package was maintained at a better level (O2 content: 8.91%~12.48%, CO2 content: 2.43%~3.40%). Moreover, the ascorbic acid content of fruit in composite treatment was rapidly consumed at the later stage of storage, falling to 163.53 mg/L, and the activity of catalase was improved up to 76.18 U. All these results indicated that the decay and respiration of fruit in composite treatment was inhibited more effectively, while the decrease of firmness, total soluble solids content and anthocyanin content in peel of fruit was delayed. Moreover, the consumption of ascorbic acid was accelerated at the later stage of storage, and the activity of catalase was increased. Thus, the storage quality and shelf life of passion fruit in MAP was improved by combining with soy protein-thymol nanocomplexes trteatment. In conclusion, soy protein-thymol nanocomplexs treatment could further maintain the quality of passion fruit with MAP, and prolong their shelf life.
