摘要
芒果是一种容易腐烂,难以长期贮藏的水果。利用海藻酸钠对芒果进行涂膜,并测定其在贮存期间的Vc含量、总糖量、失重率及腐烂指数,结果表明,海藻酸钠对芒果的贮藏具有一定作用,延长了芒果的贮藏时间。其中2.0%的海藻酸钠涂膜效果最好,最终芒果Vc含量740mg/kg,总糖含量108g/kg,总失重率8.59%,腐烂指数32%。
Mango is a perishable fruit and difficult for long-term storage. In this paper, sodium alginate was used for coating mango and Vitamin C content, total sugar content, weight loss and decay index of coated mango were detected. Result showed that the sodium alginate coating could prolong the storage time of fresh mango and the best concentration of sodium alginate coating was 2.0%. The Vc content, total sugar content, total weight loss rate and decay index of the coated mango were 740mg/kg, 108 g/kg, 8.59%, and 32%, respectively.
出处
《现代食品科技》
EI
CAS
2009年第6期650-652,共3页
Modern Food Science and Technology
关键词
芒果
海藻酸钠
涂膜
mango
sodium alginate
coat
