Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
Postharvest metabolism and fungal infection can diminish the quality of fresh jujube. In this study, a combined treatment using pectin and natamycin was employed to preserve jujube by concurrently controlling postharvest metabolism and decay. High-throughput sequencing was utilized to evaluate the effects of various treatments on the fungal community structure and diversity on the surface of jujube. The findings revealed that natamycin was evenly distributed on the surface of jujube with the assistance of pectin, enhancing its antifungal efficacy. Pectin effectively inhibited the increase in total soluble solids and weight loss, maintained higher levels of titratable acidity and firmness, and reduced the respiration rate of jujube. The combined treatment of pectin and natamycin resulted in the lowest decay rate of jujube. Amplicon sequencing revealed that the application of pectin and natamycin coating (PNC) enhanced the fungal alpha diversity on the surface of jujube. In addition, PNC reduced the relative abundance of the pathogenic fungus Diaporthe, thereby decreasing the decay rate of jujube. Consequently, PNC demonstrated potential in effectively enhancing the physicochemical properties and modulating the fungal community composition of jujube during refrigeration. The outcomes of this study will offer valuable insights for strategies in fruit preservation.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.ijbiomac.2025.144749 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Pectin and natamycin coating improves the quality and fungal diversity of jujube.
Int J Biol Macromol
June 2025
School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, China. Electronic address:
Postharvest metabolism and fungal infection can diminish the quality of fresh jujube. In this study, a combined treatment using pectin and natamycin was employed to preserve jujube by concurrently controlling postharvest metabolism and decay. High-throughput sequencing was utilized to evaluate the effects of various treatments on the fungal community structure and diversity on the surface of jujube.
View Article and Find Full Text PDFDevelopment of a chitosan/pectin-based multi-active food packaging with both UV and microbial defense functions for effectively preserving of strawberry.
Int J Biol Macromol
January 2024
Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China. Electronic address:
Multi-active food packaging was prepared for strawberry fruit preservation where epigallocatechin gallate (EGCG)-containing pectin matrix and natamycin (NATA)-containing chitosan (CS) matrix were utilized to complete LBL electrostatic self-assembly. The results showed that the physicochemical properties of the multi-active packaging were closely related to the addition of NATA and EGCG. It was found that NATA and EGCG were embedded in the CS/pectin matrix through intermolecular hydrogen bonding interactions.
View Article and Find Full Text PDFFilms of biopolymers, pectin and gellan, enriched with natamycin and clove essential oils for the packaging of Corn tortilla: Protection against Staphylococcus aureus and Candida parapsilosis.
Food Microbiol
April 2023
Cuerpo Académico de Biotecnología Agroalimentaria. Área Académica de Ingeniería Agroindustrial e Ingeniería en Alimentos. Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo. Av. Universidad km 1, Rancho Universitario, Tulancingo de Bravo, Hidalgo, CP, 43600, Mexic
It was investigated the microbial protection of corn tortilla, traditional Mexican food with high acceptance, for food safety. We elaborated a functional film (FF) prepared with 0.4% (w/v) gellan gum, 2% (w/v) citrus pectin, 0.
View Article and Find Full Text PDFMechanism of fungal inhibition activity of Nα-lauroyl-L-arginine ethyl ester (LAE) and potential in control of Penicillium expansum on postharvest citrus 'Benimadonna' (Citrus reticulata × Citrus sinensis).
J Sci Food Agric
August 2022
Ningbo Academy of Agricultural Sciences, Ningbo, China.
Background: Citrus 'Benimadonna' (Citrus reticulata × Citrus sinensis) is a high-value perishable fruit; thus there is an urgent need for a preservation technology with high effectiveness and low safety risk from industries. Nα-Lauroyl-l-arginine ethyl ester hydrochloride (LAE) was applied to enhance preservability by compounding with natamycin, and a possible fungal inhibition mechanism based on the hypothesis of an impact on the cell membrane by surfactant was investigated.
Results: In vitro testing showed that the minimum inhibitory concentration of LAE against Penicillium expansum (PE), isolated as the predominant spoilage-inducing fungus, was 32 mg L and it was partially synergistic with natamycin.