Maintaining the balance of fungal community through active packaging film makes strawberry fruit pose pleasant flavor during storage

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成果类型：

期刊论文

作者：

Xu, Haishan;Quan, Qi;Chang, Xia;Ge, Shuai;Xu, Saiqing;...

通讯作者：

Ding, SH

作者机构：

[Ding, Shenghua; Chang, Xia; Xu, Saiqing; Ge, Shuai; Shan, Yang; Xu, Haishan; Ding, SH; Quan, Qi] Hunan Univ, Coll Biol, Longping Branch, Changsha 410125, Peoples R China.

[Ding, Shenghua; Chang, Xia; Xu, Saiqing; Ge, Shuai; Shan, Yang; Xu, Haishan] Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Hunan Prov Key Lab Fruits & Vegetables Storage Pro, Changsha 410125, Peoples R China.

[Wang, Rongrong] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.

[Luo, Zisheng; Xu, Yanqun] Zhejiang Univ, Coll Biosyst Engn & Food Sci, Dept Food Sci & Nutr, Hangzhou, Peoples R China.

通讯机构：

[Ding, SH ] H

Hunan Univ, Coll Biol, Longping Branch, Changsha 410125, Peoples R China.

语种：

英文

关键词：

Strawberry;Gelatin composite film;Flavor;Fungal community;Spearman correlation analysis

期刊：

Postharvest Biology and Technology

ISSN：

0925-5214

年：

2024

卷：

211

页码：

112815

DOI：

10.1016/j.postharvbio.2024.112815

基金类别：

CRediT authorship contribution statement Haishan Xu: Investigation, Visualization, Formal analysis, Methodology, Writing-original draft, Writing-review & editing. Qi Quan: Experiment operation, Formal analysis, Writing-original draft, Writing-review & editing. Xia Chang: Experiment operation, Writing-review & editing. Shuai Ge: Data analysis, Writing-review & editing. Saiqing Xu: Writing-review & editing. Rongrong Wang: Writing-review & editing, acquisition. Yanqun Xu: acquisition. Zisheng Luo: Methodology, Funding

机构署名：

本校为其他机构

院系归属：

食品科学技术学院

摘要：

This study provided a new perspective on regulating strawberry flavor during storage by maintaining fungal community balance with active packaging film. Compared with initial strawberries (IS), gelatin composite film-packaged strawberries (CG) showed pleasant fruity and fragrance flavor whose relative content of most esters (ethyl acetate, butyl acetate, etc), 2-hexen-1-ol, hexanal D, and 3-pentanone increased, while other treated strawberries possessed alcoholic, sour, or moldy flavor. Furthermore, the relative abundance of fungal community (Mycosphaerella, Botrytis, Papiliotrema, Vishniacozy...

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Maintaining the balance of fungal community through active packaging film makes strawberry fruit pose pleasant flavor during storage

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