首页|Decolorizing shellac incorporated with natural antibacterial juglone from walnut green husk extract for preserving the postharvest quality of Wichita pecans (Carya illinoinensis [Wangenh.] K. Koch) during storage
Decolorizing shellac incorporated with natural antibacterial juglone from walnut green husk extract for preserving the postharvest quality of Wichita pecans (Carya illinoinensis [Wangenh.] K. Koch) during storage
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NSTL
Elsevier
? 2022The effects of treatment with edible coatings containing decolorizing shellac incorporated with natural antibacterial juglone from walnut green husk extract (WGHE) on the postharvest quality of dried Wichita pecans during 180 days at 4℃ were investigated. WGHE with a high yield of juglone was obtained by Soxhlet extraction in orthogonal test and mixed with main film former of decolorizing shellac to prepare edible coatings. The present results showed that the edible coating preserver NO. 4 (CP4) group had better waterproof performance and could coat pecan nuts in a natural color, decrease the pure kernel yield and the fat content, but the acid value, the peroxide value, and the soluble protein content were increased compared with the blank (BL) group. Moreover, the changing trends of the pure kernel yield were consistent with the fat content but had an opposite relationship to the acid value, as the heat map and correlation coefficients of different indexes after treatment of CP4. Besides, WGHE enhanced the antibacterial activity of CP4, meanwhile, Wichita pecans had a good overall taste in the determination of sensory evaluation, indicating CP4 minimized the hydrolysis and oxidation of internal fats, especially their auto-oxidation, maximized the stability of their functional unsaturated fatty acids and antioxidant functional components. In conclusion, CP4 treatment is a potential method in delaying significantly the oxidation process of pecans for maintaining the pecan nutrition and quality under low temperature during long-term storage.
NSTL
Elsevier
