Effect of Harpin Treatment Combined with Carboxymethyl Chitosan-alginate Composite Coating on Hami Melon Preservation
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Abstract:
The effect of harpin treatment combined with a carboxymethyl chitosan-sodium alginate composite coating on Hami melon preservation was compared with that of the composite coating alone. At room temperature (19 ± 2 ℃), Hami melons were immersed in 90 mg/L harpin for three minutes and coated with a composite coating agent composed of 0.5% carboxymethyl chitosan, 1% sodium alginate, 0.5% glycerol, 0.6% Tween 80, and 0.5% cinnamic aldehyde. Hami melons treated with the composite coating alone were used as the controls, and untreated Hami melons were used as the blank controls. The quality of Hami melon was evaluated based on Vc content, firmness, peroxidase (POD) activity, malondialdehyde (MAD), total yeast and mold counts, and electronic nose results. The composite coating combined with harpin treatment resulted in a reduced loss of Vc, a similar firmness, an effectively inhibited increase in MAD, and a different scent compared with that of the composite coating group. However, the effects of harpin treatment on POD activity and the inhibition of yeast and mold in pulp did not differ significantly among groups (P > 0.05). The harpin treatment combined with carboxymethyl chitosan-alginate composite coating had a better effect on preservation than did the control group and extended the storage life of Hami melon.
