Preparation of Cellulose Nanocrystal/Curcumin/Egg White Yolk Com-posite and Its Effect on Blueberry Preservation
To investigate the effect of different egg white yolk composite preservation materials on the preservation of blueberry.In this stu-dy,six egg white yolk composite preservation materials were prepared by a sol-gel method,and the blueberries were preserved by film co-ating method,and the weight loss rate,decay rate,appearance quality and aging-related enzymes SOD and CAT activities were analyzed.The results showed that six composite preservation materials can extend the preservation time of blueberries,among which the egg white yolk,curcumin and cellulose nanocrystal composite preservation material group has the best preservation effect,which would provide a ref-erence for the application of curcumin and cellulose nanocrystals in the postharvest preservation of blueberry.
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