Ảnh hưởng của các loại màng ăn được đến chất lượng đậu bắp (Abelmoschus esculentus L.) tươi trong quá trình bảo quản
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Abstract
Okra is a highly nutritious vegetable rich in vitamins, minerals, and bioactive compounds that are beneficial to human health. However, due to its high moisture content and high respiration rate, okra is highly perishable after harvest, resulting in rapid deterioration of sensory quality and nutritional value. The application of appropriate preservation methods, particularly edible coatings, is essential to extend shelf life and maintain product quality. Accordingly, this study was conducted to evaluate the effects of different edible coatings (control, 1% CMC, and 2% sodium alginate) on the quality of fresh okra during storage. The results indicated that the application of a 1% CMC coating effectively preserved color and minimized nutrient loss, with vitamin C (15.34 ± 6.03 mg/100 g DW) and chlorophyll (15.60 ± 2.35 mg/g DW) contents remaining at relatively high levels after 14 days of storage at 13 ± 1 °C.
Tóm tắt
Đậu bắp là loại rau quả giàu dinh dưỡng, chứa nhiều vitamin, khoáng chất và hợp chất sinh học có lợi cho sức khỏe. Tuy nhiên, do hàm lượng nước cao và đặc tính hô hấp mạnh, đậu bắp rất dễ hư hỏng sau thu hoạch, dẫn đến suy giảm nhanh chất lượng cảm quan và giá trị dinh dưỡng. Việc áp dụng các phương pháp bảo quản phù hợp, đặc biệt là màng bao ăn được, là cần thiết nhằm kéo dài thời gian bảo quản và duy trì chất lượng sản phẩm. Do đó nghiên cứu được thực hiện với mục tiêu xác định ảnh hưởng của loại màng bao ăn được (đối chứng, CMC 1% và natri alginate 2%) đến chất lượng đậu bắp tươi trong quá trình bảo quản. Kết quả cho thấy việc sử dụng màng bao CMC 1% khi bảo quản đậu bắp có hiệu quả rõ rệt trong việc duy trì màu sắc và hạn chế sự suy giảm giá trị dinh dưỡng. Sau 14 ngày bảo quản ở nhiệt độ 13 ± 1 °C, hàm lượng vitamin C đạt 15,34 ± 6,03 mg/100 g CBK và hàm lượng chlorophyll đạt 15,60 ± 2,35 mg/g CBK, chứng tỏ các thành phần dinh dưỡng này vẫn được duy trì ở mức tương đối cao.
Article Details
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