Comprehensive Evaluation of the Edible Coating on Postharvest Quality of Blueberry

doi:10.16420/j.issn.0513-353x.2023-0393

Acta Horticulturae Sinica ›› 2024, Vol. 51 ›› Issue (6): 1361-1376.doi: 10.16420/j.issn.0513-353x.2023-0393

• Cultivation·Physiology & Biochemistry • Previous Articles Next Articles

Comprehensive Evaluation of the Edible Coating on Postharvest Quality of Blueberry

HUANG Peng¹^,², DING Jie¹^,³, LIU Chunyan¹, LI Hongying¹, LI Xinyu¹, LIU Yaowen¹, QIN Wen¹^,^*()

¹ College of Food Science，Sichuan Agricultural University，Ya’an，Sichuan 625014，China
² Faculty of Quality Management and Inspection，Yibin University，Yibin，Sichuan 644000，China
³ College of Food Science and Technology，Sichuan Tourism University，Chengdu 610100，China

Received:2024-01-03 Revised:2024-03-08 Online:2024-12-18 Published:2024-06-22
Contact: QIN Wen

Abstract

Abstract:

The objective was to comprehensively evaluate the edible coating of thymol microcapsules/ konjac glucomannan/low acyl gellan gum（TKL）on preservation of blueberry fruit. The‘Bluegold’ blueberry cultivar was used as experimental material. The efficacy of TKL preharvest coating on blueberry quality was comprehensively evaluated by entropy weigtht method（EWM），entropy-technique for order preference by similarity to an ideal solution（Entropy-TOPSIS）and cluster analysis from the parameters of texture，color，malondialdehyde，sugar and acid and total phenols. The experimental results showed that the TKL coating treatment slowed down the decrease of sensory，hardness，L^*，b^*，fruit shape index，chewiness and springing，decreased the increase of water weight loss，decay index，MDA，reducing sugar，and suppressed the changes of titratable acid，total sugar，a^*，C^*. The Entropy-TOPSIS model demonstrated that the comprehensive quality was more consistent with the sensory quality analysis after different coating treatments. Cluster analysis revealed that the blueberry quality of the TKL coating treatment at 14-42 d was clustered in the same category as the control at 7-21 d. The TKL coating treatment extended the shelf life of blueberries from 28 d to 42 d.

Key words: blueberry, postharvest, thymol, edible coating, Entropy-TOPSIS, comprehensive evaluation

HUANG Peng, DING Jie, LIU Chunyan, LI Hongying, LI Xinyu, LIU Yaowen, QIN Wen. Comprehensive Evaluation of the Edible Coating on Postharvest Quality of Blueberry[J]. Acta Horticulturae Sinica, 2024, 51(6): 1361-1376.

Figures/Tables 11

References 51

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项目 Project	权重 Weight	评分标准 Standard of evaluation	分值 Score
风味 Flavor	0.30	风味极佳，糖酸均衡，香气浓郁 Excellent flavor，well balanced sugar-acid ratio，with intense aromas	7 ~ 9
		糖酸均衡，香气正常 Balanced sugar-acid ratio，normal aroma	5 ~ 7
		味一般，糖酸不协调，香气弱 Flavor is fair，sugar-acid ratio isn’t harmonious，and aroma is weak	3 ~ 5
		糖酸不协调，有酸味 Sugar-acid ratio isn’t coordinated，and have sour taste	1 ~ 3
		风味差，几乎不能食用 Poor flavor and almost inedible	< 1
口感 Taste	0.30	咀嚼性好，多汁 Chewy well and juicy	7 ~ 9
		咀嚼性适中 Chewiness moderate	5 ~ 7
		咀嚼性差，果汁少 Poor chewability and less juice	3 ~ 5
		咀嚼性差，几乎不能食用 Poor chewable and almost inedible	< 3
组织状态 Organization	0.20	弹性好，硬度适中 Good elasticity and moderate hardness	7 ~ 9
		弹性一般，稍有软化 Elasticity general，a little softening	5 ~ 7
		弹性差，易开裂，软化 Poor elasticity，easy crack，softening	3 ~ 5
		开裂，几乎不能食用 Cracked and almost inedible	< 3
果粉和色泽 Fruit powder and color	0.20	果粉完整，亮白色 Fruit powder complete，bright white	7 ~ 9
		果粉一般，颜色较深 Fruit powder general，dark color	5 ~ 7
		果粉少，紫红色 Fruit powder less，purplish red	3 ~ 5
		无果粉，红色 No fruit powder，red	< 3

项目 Project	权重 Weight	评分标准 Standard of evaluation	分值 Score
风味 Flavor	0.30	风味极佳，糖酸均衡，香气浓郁 Excellent flavor，well balanced sugar-acid ratio，with intense aromas	7 ~ 9
		糖酸均衡，香气正常 Balanced sugar-acid ratio，normal aroma	5 ~ 7
		味一般，糖酸不协调，香气弱 Flavor is fair，sugar-acid ratio isn’t harmonious，and aroma is weak	3 ~ 5
		糖酸不协调，有酸味 Sugar-acid ratio isn’t coordinated，and have sour taste	1 ~ 3
		风味差，几乎不能食用 Poor flavor and almost inedible	< 1
口感 Taste	0.30	咀嚼性好，多汁 Chewy well and juicy	7 ~ 9
		咀嚼性适中 Chewiness moderate	5 ~ 7
		咀嚼性差，果汁少 Poor chewability and less juice	3 ~ 5
		咀嚼性差，几乎不能食用 Poor chewable and almost inedible	< 3
组织状态 Organization	0.20	弹性好，硬度适中 Good elasticity and moderate hardness	7 ~ 9
		弹性一般，稍有软化 Elasticity general，a little softening	5 ~ 7
		弹性差，易开裂，软化 Poor elasticity，easy crack，softening	3 ~ 5
		开裂，几乎不能食用 Cracked and almost inedible	< 3
果粉和色泽 Fruit powder and color	0.20	果粉完整，亮白色 Fruit powder complete，bright white	7 ~ 9
		果粉一般，颜色较深 Fruit powder general，dark color	5 ~ 7
		果粉少，紫红色 Fruit powder less，purplish red	3 ~ 5
		无果粉，红色 No fruit powder，red	< 3

时间/d Time	处理 Treatment	L^*	a^*	b^*	C^*	H°
0	KL	24.47 ± 0.46 a	2.39 ± 0.31 a	4.00 ± 0.06 a	4.17 ± 0.14 a	64.23 ± 0.97 a
	TKL	24.47 ± 0.46 a	2.39 ± 0.31 a	4.00 ± 0.06 a	4.17 ± 0.07 a	64.23 ± 0.97 a
	对照Control	24.47 ± 0.46 a	2.39 ± 0.31 a	4.00 ± 0.06 a	4.17 ± 0.14 a	64.23 ± 0.97 a
7	KL	22.60 ± 0.39 a	1.94 ± 0.31 b	3.27 ± 0.42 a	4.66 ± 0.44 a	47.53 ± 0.88 ab
	TKL	22.74 ± 0.39 a	3.34 ± 0.24 a	3.22 ± 0.03 a	4.36 ± 0.22 a	51.27 ± 0.52 a
	对照Control	19.53 ± 0.29 b	4.29 ± 0.19 a	3.33 ± 0.19 a	5.39 ± 0.15 a	43.61 ± 0.11 b
14	KL	22.25 ± 0.81 a	4.43 ± 0.02 b	1.59 ± 0.10 b	3.08 ± 0.39 b	39.62 ± 1.49 b
	TKL	21.64 ± 0.53 a	2.17 ± 0.32 c	2.46 ± 0.08 a	3.24 ± 0.30 b	45.04 ± 1.29 a
	对照Control	15.98 ± 0.66 b	8.29 ± 0.17 a	1.65 ± 0.10 b	7.59 ± 0.44 a	16.23 ± 0.77 c
21	KL	19.78 ± 0.79 a	6.27 ± 0.27 b	1.68 ± 0.13 a	4.91 ± 0.23 b	25.72 ± 2.45 b
	TKL	19.77 ± 0.12 a	5.61 ± 0.54 b	1.54 ± 0.09 ab	4.43 ± 0.64 b	32.03 ± 1.95 a
	对照Control	15.93 ± 0.71 b	12.23 ± 1.14 a	1.12 ± 0.11 b	8.88 ± 0.30 a	9.73 ± 0.83 c
28	KL	20.35 ± 0.30 b	6.43 ± 0.08 b	1.84 ± 0.20 a	3.05 ± 0.16 c	36.74 ± 0.39 a
	TKL	21.78 ± 0.16 a	6.22 ± 0.65 b	1.75 ± 0.19 ab	4.51 ± 0.23 b	24.74 ± 0.29 b
	对照Control	19.23 ± 0.27 b	10.69 ± 0.48 a	1.32 ± 0.08 b	6.25 ± 0.84 a	11.09 ± 0.62 c
35	KL	16.40 ± 0.49 a	7.33 ± 0.25 b	1.45 ± 0.06 a	7.65 ± 0.41 b	11.27 ± 0.40 a
	TKL	16.33 ± 0.60 a	7.78 ± 0.34 b	1.03 ± 0.09 a	7.21 ± 0.07 b	10.96 ± 0.81 a
	对照Control	12.01 ± 0.51 b	12.50 ± 0.53 a	0.24 ± 0.13 b	10.72 ± 0.72 a	0.22 ± 0.86 b
42	KL	15.10 ± 0.32 a	9.48 ± 0.36 b	2.71 ± 0.09 a	9.34 ± 0.38 b	16.16 ± 0.19 b
	TKL	15.70 ± 0.26 a	8.26 ± 0.50 c	2.18 ± 0.37 b	8.40 ± 0.07 b	22.19 ± 0.73 a
	对照Control	11.04 ± 0.18 b	12.97 ± 0.19 a	1.44 ± 0.28 c	12.98 ± 0.07 a	9.78 ± 0.40 c

时间/d Time	处理 Treatment	L^*	a^*	b^*	C^*	H°
0	KL	24.47 ± 0.46 a	2.39 ± 0.31 a	4.00 ± 0.06 a	4.17 ± 0.14 a	64.23 ± 0.97 a
	TKL	24.47 ± 0.46 a	2.39 ± 0.31 a	4.00 ± 0.06 a	4.17 ± 0.07 a	64.23 ± 0.97 a
	对照Control	24.47 ± 0.46 a	2.39 ± 0.31 a	4.00 ± 0.06 a	4.17 ± 0.14 a	64.23 ± 0.97 a
7	KL	22.60 ± 0.39 a	1.94 ± 0.31 b	3.27 ± 0.42 a	4.66 ± 0.44 a	47.53 ± 0.88 ab
	TKL	22.74 ± 0.39 a	3.34 ± 0.24 a	3.22 ± 0.03 a	4.36 ± 0.22 a	51.27 ± 0.52 a
	对照Control	19.53 ± 0.29 b	4.29 ± 0.19 a	3.33 ± 0.19 a	5.39 ± 0.15 a	43.61 ± 0.11 b
14	KL	22.25 ± 0.81 a	4.43 ± 0.02 b	1.59 ± 0.10 b	3.08 ± 0.39 b	39.62 ± 1.49 b
	TKL	21.64 ± 0.53 a	2.17 ± 0.32 c	2.46 ± 0.08 a	3.24 ± 0.30 b	45.04 ± 1.29 a
	对照Control	15.98 ± 0.66 b	8.29 ± 0.17 a	1.65 ± 0.10 b	7.59 ± 0.44 a	16.23 ± 0.77 c
21	KL	19.78 ± 0.79 a	6.27 ± 0.27 b	1.68 ± 0.13 a	4.91 ± 0.23 b	25.72 ± 2.45 b
	TKL	19.77 ± 0.12 a	5.61 ± 0.54 b	1.54 ± 0.09 ab	4.43 ± 0.64 b	32.03 ± 1.95 a
	对照Control	15.93 ± 0.71 b	12.23 ± 1.14 a	1.12 ± 0.11 b	8.88 ± 0.30 a	9.73 ± 0.83 c
28	KL	20.35 ± 0.30 b	6.43 ± 0.08 b	1.84 ± 0.20 a	3.05 ± 0.16 c	36.74 ± 0.39 a
	TKL	21.78 ± 0.16 a	6.22 ± 0.65 b	1.75 ± 0.19 ab	4.51 ± 0.23 b	24.74 ± 0.29 b
	对照Control	19.23 ± 0.27 b	10.69 ± 0.48 a	1.32 ± 0.08 b	6.25 ± 0.84 a	11.09 ± 0.62 c
35	KL	16.40 ± 0.49 a	7.33 ± 0.25 b	1.45 ± 0.06 a	7.65 ± 0.41 b	11.27 ± 0.40 a
	TKL	16.33 ± 0.60 a	7.78 ± 0.34 b	1.03 ± 0.09 a	7.21 ± 0.07 b	10.96 ± 0.81 a
	对照Control	12.01 ± 0.51 b	12.50 ± 0.53 a	0.24 ± 0.13 b	10.72 ± 0.72 a	0.22 ± 0.86 b
42	KL	15.10 ± 0.32 a	9.48 ± 0.36 b	2.71 ± 0.09 a	9.34 ± 0.38 b	16.16 ± 0.19 b
	TKL	15.70 ± 0.26 a	8.26 ± 0.50 c	2.18 ± 0.37 b	8.40 ± 0.07 b	22.19 ± 0.73 a
	对照Control	11.04 ± 0.18 b	12.97 ± 0.19 a	1.44 ± 0.28 c	12.98 ± 0.07 a	9.78 ± 0.40 c

品质指标 Quality indices	熵值 Entropy value	差异系数 Variance factor	权重 Weighting	修正权重 Correction weight
总酚 Total phenols	0.6352	0.3648	0.0728	0.0896
总黄酮 Total flavonoids	0.6389	0.3611	0.0721	0.1052
可滴定酸 Titratable acid	0.6337	0.3663	0.0731	0.0499
质量损失率 Weight loss rate	0.6233	0.3767	0.0752	0.0472
总糖 Total sugar	0.6295	0.3705	0.0740	0.1381
还原糖 Reducing sugar	0.6297	0.3703	0.0739	0.1145
腐烂率 Decay index	0.6641	0.3359	0.0671	0.0641
L^*	0.6523	0.3477	0.0694	0.0545
a^*	0.6469	0.3531	0.0705	0.0659
b^*	0.6505	0.3495	0.0698	0.0637
硬度 Hardness	0.6549	0.3451	0.0689	0.0450
咀嚼性 Chewiness	0.6334	0.3666	0.0732	0.0481
果形指数 Fruit shape index	0.6452	0.3548	0.0708	0.0509
丙二醛 MDA	0.6528	0.3472	0.0693	0.0634

Comprehensive Evaluation of the Edible Coating on Postharvest Quality of Blueberry

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处理 Treatment	S⁺	S^-	K_i	排序 Sort	处理 Treatment	S⁺	S^-	K_i	排序 Sort
TKL（0）	0.319	0.291	0.477	1	KL（21）	0.309	0.185	0.374	10
KL（0）	0.319	0.291	0.477	1	TKL（28）	0.312	0.181	0.368	11
对照Control（0）	0.319	0.291	0.477	1	KL（42）	0.324	0.163	0.335	12
TKL（7）	0.307	0.268	0.466	2	TKL（35）	0.325	0.159	0.328	13
对照Control（14）	0.316	0.254	0.446	3	KL（35）	0.321	0.156	0.327	14
KL（7）	0.318	0.243	0.433	4	KL（28）	0.329	0.156	0.322	15
对照Control（7）	0.288	0.212	0.424	5	对照Control（35）	0.331	0.152	0.314	16
KL（14）	0.303	0.218	0.419	6	TKL（42）	0.354	0.154	0.303	17
TKL（14）	0.302	0.215	0.416	7	对照Control（42）	0.363	0.156	0.300	18
TKL（21）	0.305	0.191	0.385	8	对照Control（28）	0.340	0.137	0.288	19
对照Control（21）	0.304	0.184	0.377	9

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