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Preparation of PBAT/PLA/CaCO3 Composite Films for Postharvest Preservation of Apricot (Prunus armeniaca L.)

文献类型： 外文期刊

作者： Zhi, Yi 1 ; Pan, Yanfang 1 ; Dai, Renchang 1 ; Shen, Di 1 ; Yu, Jiakai 1 ; Pang, Lingling 1 ; Xia, Yining 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing, Peoples R China

2.Chinese Acad Agr Sci, Inst Western Agr, Xinjiang Engn Technol Res Ctr Explorat & Qual Eval, Changji, Peoples R China

3.Shanxi Agr Univ, Coll Food Sci & Engn, Taigu, Peoples R China

关键词： apricot preservation; characterization; flavour; PBAT/PLA/CaCO3 film; sensory quality

期刊名称：PACKAGING TECHNOLOGY AND SCIENCE （ 影响因子：3.7； 五年影响因子：3.5 ）

ISSN： 0894-3214

年卷期： 2025 年

页码：

收录情况： SCI

摘要： Biodegradable PBAT/PLA/CaCO3 films were fabricated via blown film extrusion and characterised for morphology, optical, mechanical, thermal and barrier properties. The apricot (Prunus armeniaca L.), serving as a model fruit, was employed to evaluate the films performance in three different thicknesses (15.1 +/- 1.8 mu m, 49.3 +/- 5.7 mu m, 97.3 +/- 8.8 mu m). Unpackaged apricots were served as the control group. Results indicated that PBAT/PLA/CaCO3 films effectively delayed fruit colour changes and maintained better fruit quality. In addition, PBAT/PLA/CaCO3 films inhibited the respiration rate and the ethylene production, further contributing to firmness maintenance and reduced weight loss. The fruit flavour was also improved, as indicated by higher soluble solid content, titratable acidity, E-nose and E-tongue values, especially for apricot packaged with a thicker PBAT/PLA/CaCO3 film. This study demonstrated the potential of PBAT/PLA/CaCO3 as an eco-friendly alternative to petroleum-based PE films for fresh produce packaging.

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