Melatonin/P34HB Films for Active Packaging: Optimizing Flavor Preservation and Quality of Honey Peaches During Storage
2025
Sunxiao Tantai | Jiayi Xu | Wenya Ma | Xiaofang Liu | Li Li | Yifen Wang
To address unpredictable flavor changes in postharvest peaches during storage, this study investigated the use of bioactive packaging with melatonin-infused P34HB films. Films with melatonin concentrations of 0%, 1%, 3%, and 5% were prepared using the extrusion casting method and applied to peach storage at room temperature. Comprehensive film properties were characterized, showing that melatonin minimally impacted the films&rsquo: mechanical properties, including gas and water vapor permeability, but significantly increased film haze. Using GC-IMS, 30 organic compounds affecting peach flavor were effectively identified, including 8 aldehydes, 5 alcohols, 4 ketones, 12 esters, 1 pyrazine, 1 olefin, and 1 furan. Unpackaged, naturally ripening peaches served as a reference for assessing flavor and quality changes across various packaging groups during storage. The results indicated that the appearance of off-flavor organic compounds, such as ethanol produced by peach anaerobic respiration and complex esters, was the primary cause of flavor deterioration. The P34HB film with 1% melatonin most effectively preserved the original flavor and juiciness of peaches, highlighting its potential as an active packaging solution for fruit.
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