A few days ago, the U.S. Agricultural Research Agency scientists developed a new type of fruit protective film using a newly formulated shellac and sucrose ester. Sucrose esters are complexes that combine sucrose with esters and acids. This biological control protective film can maintain fruit quality by promoting the beneficial growth of beneficial bacteria on the fruit surface. The study is part of a process that allows fruit growers to reduce dependence on chemical agents to delay post-harvest rot.
Researchers have discovered that the $1,000/kilogram of konjac quinolide used to preserve harvested fruits and the quinones used to preserve Florida grapefruit kill both beneficial bacteria and yeast flora. These bacteria and pathogens can effectively compete for nutrients such as sugar and protein during their critical development period, thus maintaining fruit quality. These bacteria and yeasts starve to death of pathogens that may eat nutrients on the surface of fruit and cause fruit rot. Relevant personnel also conducted experiments with reformulated shellac and sucrose ester protective films to reduce the odor-causing ability caused by the increase of ethanol. Initial experiments with grapefruit showed that the reconstituted shellac and sucrose ester protective films allow oxygen and carbon dioxide gas to be exchanged more than normal chemicals, thus preventing the development of fruit odor. In this regard, the effect of the sucrose ester protective film is more pronounced.
Reprinted from: Chinese Packaging
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