渗透(认知心理学)
涂层
褐变
纤维素
极限抗拉强度
渗流阈值
水分
化学工程
化学
延伸率
复合材料
材料科学
食品科学
生物
工程类
神经科学
电阻率和电导率
电气工程
作者
Xiaonan Yin,Yan Zhou,Yugeng Tang,Deying Kong,Wei Xiao,Lin Gan,Jin Huang,Yongqiang Zhang
标识
DOI:10.1016/j.ijbiomac.2024.133252
摘要
The short shelf life of Litchi is due to its rapid metabolism after being harvested. Refrigeration is not a suitable method for preserving litchi, as the browning process of litchi that has been cryogenic will accelerate when it is brought to room temperature. This study introduces an alginate-based coating as a solution to control the post-harvest metabolism of litchi. The coating achieves this by simultaneously establishing crosslink and percolation networks, both of which act as barriers. The percolation network is created using rod-like cellulose nanocrystals, which possess excellent percolation properties. This network effectively reduces moisture loss. Compared to the control group, the coated litchi exhibited a 38.1 % lower browning index and a 62.5 % lower decay rate. Additionally, the soluble solid content increased by 107.1 %. The inclusion of cellulose nanocrystals and the crosslinking of calcium ions enhanced the mechanical properties of the composite membrane. Specifically, the tensile strength and elongation at break increased by 70 % and 366 % respectively. As all the components in the coating are edible, it is environmentally friendly and safe for human consumption.
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