Antioxidant mechanism of a continuous microenvironment regulation system for prolonging the shelf‐life of red grapes

Abstract

Red grapes (Vitis vinifera L.) have a high sugar content, thin skins, and relatively short shelf‐life after harvesting. We developed polylactic acid/polybutylene succinate film, prepared by extrusion of polylactic acid and polybutylene succinate, that significantly prolonged the shelf‐life of red grapes from 8 to 12 days by delaying the loss of weight, loss of hardness, and reduction in soluble solid content after harvesting. Further mechanistic study showed that this modified atmosphere film delayed the senescence of harvested red grape, the phenomenon that was highly related to the lower active oxygen species production and higher antioxidant enzyme activity compared to the non‐packaged grape. The proposed continuous and dynamic microenvironment regulation system is a promising method to study the mechanisms of respiratory metabolism in fruit and extends food shelf‐life while reducing food waste. Practical Application In this study, we designed a means to microenvironmental regulatory packaging that directly creates a continuous, dynamic, and monitorable microenvironment. To ensure that the fruit inside the package underwent coordinated aerobic and anaerobic respiration, we melt‐extruded polylactic acid (PLA) and polybutylene succinate (PBS) to form a homogeneous biodegradable film. We demonstrated that the best preservation results were achieved with a film comprising an 80/20 PLA‐to‐PBS ratio. This film can prolong the shelf‐life of fruits by regulating respiratory metabolism.

Development and Application of Poly (Lactic Acid)/Poly (Butylene Adipate-Co-Terephthalate)/Thermoplastic Starch Film Containing Salicylic Acid for Banana Preservation

“…This could be attributed to the interaction between bananas and the active component SA, which is released from the PLA/PBAT/TPS-MCSA film during the preservation period, suppressing the generation of reactive oxygen species (ROS). Consequently, the levels of MDA, a principal product of ROS, decrease correspondingly, thereby reducing its impact on banana cell membranes [ 41 ]. In the late preservation period, the ability of the PLA/PBAT/TPS-SA film to delay banana peroxidation decreased, which is attributed to the lower oxygen concentration within the films ( Figure 2 ), which is more conducive to restraining the accumulation of MDA.…”

“…thereby reducing its impact on banana cell membranes [41]. In the late preservation period, the ability of the PLA/PBAT/TPS-SA film to delay banana peroxidation decreased, which is attributed to the lower oxygen concentration within the films (Figure 2), which is more conducive to restraining the accumulation of MDA.…”