Preservation of Fruit Cucumber Treated by Antibacterial Peptide and Chitosan Composite Film
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Abstract:
In order to extend the shelf life of fruit cucumbers, two different concentrations of antimicrobial peptides (1.00% and 1.25%) and 1.00% chitosan were formulated into edible composite films. After coating the fruit cucumber at room temperature, the surface was covered with a PE film. The treated fruit cucumbers were stored at 25 ℃ and 40%~60% RH. The sensory and physiochemical indexes (weight loss rate, decay rate, hardness, vitamin C content, titratable acid content, chlorophyll content of pericarp) of fruit cucumbers were measured every 2 d. The results showed that after 21 d of storage, the weight loss rate of the 1.00% antimicrobial peptide and chitosan composite membrane treatment group was only 4.97%; the decay rate was 16.67%; the hardness decreased from 9.53 to 6.43, which was 42.50% higher than the blank group; the vitamin C content was 14.01 mg/100 g, which was only 1.40% lower than that before storage; and the chlorophyll content of pericarp was 0.63 mg/g. Therefore, it had the best preservation effect. The results showed that the antibacterial peptide and chitosan composite film treatment could significantly delay the decay and chlorosis of cucumber, reduce the loss of vitamin C and titratable acid, and maintain the hardness of cucumber.
