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草莓富含维生素，营养丰富，但采后寿命很短，0～4℃下草莓的货架期通常只有5天。草莓果皮缺乏对物理冲击或微生物伤害的防护导致草莓易失水和擦伤，引起草莓品质下降，影响其商业价值 [61，62] 。在过去的几十年里，人们做了大量的研究来延长草莓的货架期以满足消费者的需求。研究出了多种延长草莓货架期的保鲜技术，包括热处理、冷冻、气调包装、渗透处理、超声波、各种化学保鲜剂和可食涂层材料等 [63] 。近年来，由于人们对使用天然防腐剂（非化学防腐剂）的兴趣日益浓厚，可食涂层材料在食品工业中引起了广泛的关注。这种环境友好的保鲜方法与气调包装一样，可以有效地保持水果的品质，但成本更低，更方便 [64] 。
可食涂层材料的定义是一层薄薄的可食用材料，该材料基于脂类、多糖、蛋白质或它们的复合物 [65] 。由于在水果表面涂膜了这一层阻隔材料，所以水果与外界环境的气体交换和水分蒸发减少，降低了水果呼吸作用、软化、水分流失和有害微生物对水果的影响 [67，68] 。
芦荟凝胶是一种典型的可用于采后水果的涂层材料，对猕猴桃、番茄、桃、石榴、橘子、木瓜等水果具有较高的采后品质维持能力 [63] 。芦荟凝胶具有抗癌、抗氧化、抗菌、抗过敏、抗炎、免疫调节、保肝、抗糖尿病等多种特性 [68] 。芦荟的这些特性源于其富含多糖、可溶性糖、蛋白质、维生素和矿物质，但其脂质含量相对较低，只有0.07%～0.42% [69] 。脂质可以提高可食涂层材料的疏水性和阻隔性 [70] 。增加可食涂层材料脂质含量的一个很有效的方法是在实施过程中添加富含脂肪酸的精油。这种处理方法对控制生鲜商品的腐烂和提高其整体质量及延长货架寿命具有重要作用 [71] 。在可行的精油资源中，富含脂肪酸的罗勒精油（0.64g/100g）是一个不错的选择，其在食品工业中广泛用作抗菌剂和抗氧剂 [72，73] 。
为了最大限度地提高涂层材料的保鲜效果，本试验提出了基于多糖和脂类组合的设想，在芦荟凝胶中加入罗勒精油作为一种新型涂层材料，评价其在草莓冷藏过程中对草莓采后品质参数的保鲜效果。
盆栽芦荟购于日本当地农户。芦荟凝胶的制作方法参照文献 [74] ，切开芦荟取下果肉部分，在打浆机（IFM-700G，Iwatani，Japan）中打浆2min。然后用粗棉布过滤芦荟混合物，去除纤维组织。罗勒精油（100%纯度）购于（Yuwn Inc.，Tokyo）公司。草莓（750个）购于（JA Itoshima，Japan）市场，所选草莓需符合尺寸（10～13g和3～4cm）、形状、颜色、成熟度均匀且无创伤。
将草莓分为5组，分别是未处理的对照组（Control），蒸馏水组（DW）、芦荟凝胶组（AV）、芦荟+500µL/L罗勒精油组（AVBO1）和芦荟+1000µL/L罗勒精油组（AVBO2）。为了解决罗勒精油在芦荟凝胶中的溶解问题，需要添加Tween-80［0.001%（v/v）］，然后将前述混合液在均质机（Ultra-Turrax T-25，IKA Japan Cooperation）中以20000rpm的速度进行均质2min。20℃下将草莓浸入上述各组溶液中浸泡5min，捞出后于20℃下自然干燥。然后，所有草莓在4℃和85%的相对湿度下贮藏12天。
本试验所有测试项目参照文献 [63] 的描述，包括呼吸速率测试，单位为mg CO 2 kg -1 h -1 ；失重率测试，单位为%；硬度测试，单位为N；颜色参数（L*，a*，b*）测试和色相角计算；可溶性固形物含量（TSS）测试，单位为%；总酸度测试，单位为%；风味指数（TSS/TA）计算；感官评定。
从表3-8可以看出，涂膜组草莓的呼吸速率显著低于对照组和DW组。对照组和DW组草莓的呼吸速率最高，分别为18.7mg CO 2 kg -1 h -1 和18.1mg CO 2 kg -1 h -1 。AV组为9.3mg CO 2 kg -1 h -1 ，AVBO1组为9.25mg CO 2 kg -1 h -1 ，AVBO2组为8.88mg CO 2 kg -1 h -1 。AVBO2组草莓的呼吸速率最低，数据间无显著差异。呼吸速率是促进果实成熟的重要参数，从植物中提取的可食用涂层材料主要通过封闭果实表面的气孔来阻止气体交换实现降低果实的呼吸速率 [75，76] 。对照组和DW组草莓呼吸速率的增加可能与果实衰老有关。也就是说，涂膜组草莓呼吸速率的降低是气孔透气性降低的结果，气孔透气性降低导致膜内空间氧气减少和二氧化碳升高。
表3-8 各组草莓在贮藏期间的呼吸速率变化 [63]
注：同一行数字上的不同大写字母表示基于LSD测试的差异显著性（P<0.05），同一列数字上的不同小写字母表示LSD测试的差异显著性（P<0.05）
从图3-17可以看出，贮藏结束时，AVBO1和AVBO2组草莓的失重率分别为4.47%和3.36%，低于AV组（5.17%）、DW组（5.49%）和对照组（5.45%）。失重主要是由于果实的蒸腾作用和呼吸作用引起的。AVBO1和AVBO2组草莓失重率的减少可能与应用多糖和脂类结合的涂层材料取得的有益保鲜效果有关。由于这种结合，芦荟凝胶的疏水阻隔性能提高了。
图3-17 各组草莓在贮藏期间的失重率变化 [63]
从表3-9可以看出，贮藏期间对照组和DW组草莓的硬度值都低于涂膜组草莓的硬度。这是因为应用芦荟凝胶涂膜可以抑制草莓的脱水，导致草莓机体对细胞壁的降解产生了抵抗力。也就是说，芦荟凝胶涂膜后，果实的水分含量高导致果实细胞壁的膨胀压力得以维持 [77，78] 。AVBO2组草莓的硬度略高，这可能是由于该处理具有较高的疏水性能。文献 [79] 的研究表明，单独使用芦荟胶或使用芦荟胶和抗坏血酸复合保鲜草莓，草莓变软的速率降低了。文献 [80] 使用芦荟胶与罗勒种子凝胶复合保鲜杏，也获得了相似的硬度值变化趋势。
表3-9 各组草莓在贮藏期间的硬度变化 [63]
注：同一行数字上的不同大写字母表示基于LSD测试的差异显著性（P<0.05），同一列数字上的不同小写字母表示LSD测试的差异显著性（P<0.05）
从表3-10和表3-11可以看出，贮藏期间所有组草莓的L*值均有所下降，截至第9天，其中AVBO1和AVBO2组草莓的L*值降幅最小。同样，AVBO组草莓的色相角不断降低，且降低幅度较小。与之前的两个参数不同，所有草莓的a*（红绿值）值都有所增加，各处理组之间的数据没有显著差异。氧化褐变反应引起的变暗是成熟草莓中常见的现象 [81] 。试验结果表明，AVBO涂膜可以抑制氧气的渗透，进而可以减缓草莓变暗。
表3-10 各组草莓在贮藏期间的L值* [63]
注：同一行数字上的不同大写字母表示基于LSD测试的差异显著性（P<0.05），同一列数字上的不同小写字母表示LSD测试的差异显著性（P<0.05）
表3-11 各组草莓在贮藏期间的色相角 [63]
注：同一行数字上的不同大写字母表示基于LSD测试的差异显著性（P<0.05），同一列数字上的不同小写字母表示LSD测试的差异显著性（P<0.05）
贮藏期间，各处理组草莓的可溶性固形物（TSS）含量持续增加，对照组和各涂膜组间的数据没有显著差异（文献 [63] 未提供TSS数据）。从表3-12和表3-13可以看出，所有组草莓的总酸度（TA）在贮藏结束时都有所下降，但AVBO涂膜缓解了TA下降趋势。TA的减少可以解释为果实代谢的变化，这是由呼吸过程中有机酸的消耗引起的 [82] 。芦荟凝胶与罗勒精油混合后可以起到气体阻隔的作用，降低了草莓的呼吸速率，抑制氧化反应。风味指数（TSS/TA）是评价果实口感的主要指标，该指数与果实甜度增加、酸味降低有关。风味指数随贮藏时间的延长而显著提高，对照组草莓的最高值为21.1，涂膜处改善了草莓的风味指数。AVBO1组风味指数为14.8，AVBO2组风味指数为14.4，这是由于在贮藏期间，AVBO组草莓TA的减少量低于其他组。总的来说，贮藏期间风味指数的增加可能是由于在贮藏期间有机酸的消耗比呼吸作用中糖消耗得快导致的 [83] 。
表3-12 各组草莓在贮藏期间的TA值 [63]
注：同一行数字上的不同大写字母表示基于LSD测试的差异显著性（P<0.05），同一列数字上的不同小写字母表示LSD测试的差异显著性（P<0.05）
表3-13 各组草莓在贮藏期间的风味指数（TSS/TA） [63]
注：同一行数字上的不同大写字母表示基于LSD测试的差异显著性（P<0.05），同一列数字上的不同小写字母表示LSD测试的差异显著性（P<0.05）
从图3-18和图3-19可以看出，在草莓的外部视觉方面，单独使用AV、AVBO1和AVBO2涂膜的草莓得分最高，分值分别为3.4、3.4和3.2。而DW组和对照组草莓得分分别为2.6和2.6。根据评定小组成员的评估，涂膜组草莓的颜色没有显著改变，有光泽度的外观是草莓获得高分的主要原因，这归因于涂膜操作对草莓的有效保护。结果表明，AV涂膜和AVBO涂膜均可较好地保持草莓的外观颜色。
图3-18 贮藏期间各组草莓感官评定得分 [63]
图3-19 贮藏第12天时草莓的照片（后附彩图）
（a）对照组；（b）AVBO2组 [63]
本试验研究了富含罗勒精油的芦荟凝胶作为一种新型可食用涂层材料对采后草莓品质的影响。在草莓表面施用该涂层材料可降低草莓在冷藏过程中的失重率，抑制软化和呼吸速率，延缓衰老。此外，在芦荟凝胶中添加罗勒精油对保持草莓的TA、风味品质和色泽均有较好的效果。最后，感官分析证实，涂膜水果的视觉接受度高于未涂膜组草莓。
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