摘要
[目的]研究不同涂膜保鲜方式对沙糖橘贮藏品质的影响。[方法]以壳聚糖、木薯淀粉和羧甲基纤维素为主要材料,分别配制成保鲜膜液,对沙糖橘进行涂膜保鲜,在常温下研究3种配方涂膜对沙糖橘贮藏期间主要理化指标和感官品质变化的影响。[结果]与对照相比,3种配方涂膜均能有效降低沙糖橘的呼吸强度和失重率,较好地保持沙糖橘总糖、可滴定酸、Vc和可溶性固形物的含量,且感官品质优于对照。3种涂膜材料中,以壳聚糖膜的保鲜效果最好,其他2种材料的保鲜效果接近。沙糖橘的最佳涂膜保鲜配方为:壳聚糖1.50%,甘油1.00%,硬脂酸1.00%,NaCl0.30%,抑霉唑0.04%。[结论]涂膜后常温贮藏能够长时间较好地保持沙糖橘的品质,可大大延长沙糖橘的保鲜期。
[Objective] The study aimed to research the effects of different coating preservation modes on the storage quality of citrus Shatangju.[Method] With the chitosan,cassava starch and carboxymethyl cellulose as the main materials,they were prepared into the preservation film liquid,resp.which were used to make for coating preservation of citrus Shatangju.The effects of 3 coating formulas on the main physical and chemical indicators and sensory quality of citrus shatangju during storage were studied under the normal temperature.[Result] Compared with the CK,3 kinds of coating formulas could effectively reduce the respiration rate and weight loss of citrus Shatangju,better keep total sugar,titratable acid,vitamin C and soluble solids content of citrus Shatangju and the their sensory quality was better than the CK.Among 3 kinds of coating materials,the chitosan film had best effect for fresh-keeping of citrus Shatangju and other two materials showed the close effect of fresh-keeping.The optimum formulas of coating preservation for citrus Shatangju was followed as 1.50% chitosan,1.00% glycerol,1.00% stearic acid,0.30% NaCl,0.04% imazalil.[Conclusion] The citrus Shatangju coated and stored under the normal temperature could better keep the various qualities in long time,which could greatly lengthen the fresh-keeping period of citrus Shatangju.
出处
《安徽农业科学》
CAS
北大核心
2010年第22期12002-12004,共3页
Journal of Anhui Agricultural Sciences
基金
广东省科技计划项目(2007B020817003)
仲恺农业工程学院校级博士启动基金
关键词
沙糖橘
涂膜保鲜
壳聚糖
木薯淀粉
羧甲基纤维素
Citrus Shatangju
Coating preservation
Chitosan
Cassava starch
Carboxymethyl cellulose
