Postharvest litchi (Litchi chinensis Sonn.) quality preservation by alginate oligosaccharides
arxiv(2024)
摘要
This study investigates the efficacy of alginate oligosaccharides, derived
from a novel alginate lyase expressed in E. coli (Pet21a-alginate lyase), in
preserving the postharvest quality of litchi (Litchi chinensis Sonn.) fruits.
The alginate lyase, characterized by Huang et al. (2013), was employed to
produce AOS through enzymatic degradation of alginate. The resulting
oligosaccharides were applied to litchi fruits harvested from Guangzhou
Zengcheng to evaluate their impact on various quality parameters under
controlled storage conditions. The study focused on measuring the effects of
alginate oligosaccharide treatment on the fruits' color retention, water loss
rate, hardness, and susceptibility to mold infection, under a set relative
humidity and temperature. Results demonstrated significant improvements in the
treated fruits, with enhanced color retention, reduced water loss, maintained
hardness, and lower rates of mold infection compared to untreated controls.
These findings suggest that AOS offer a promising natural alternative for
extending the shelf life and maintaining the quality of litchi fruits
postharvest.
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