摘要
以新鲜的"蜜本"南瓜为试验材料,研究可食性多功能防腐保鲜膜对鲜切南瓜的保鲜效果。将经切割后的南瓜用不同保鲜膜包裹处理,测定其硬度、弹性、咀嚼性、黏性、乙烯释放速率、丙二醛(MDA)的变化,探讨不同保鲜膜处理对鲜切南瓜的质地和生理生化代谢的影响。结果表明:不同保鲜膜处理能不同程度地保持鲜切南瓜的质地,延缓乙烯释放量的增加,减小MDA积累;其中,2号保鲜膜(主成分为壳聚糖、海藻酸钠、丁香油等)处理效果最好,有效地提高了鲜切南瓜贮藏期间的品质,并延长了其货架期。
The present study aimed to evaluate the fresh-keeping effect of two types of edible multi-purpose preservative films（prepared mainly with chotisan and sodium alginate in the presence and absence of clove oil） on fresh-cut ‘Miben’ pumpkin.Fresh-cut ‘Miben’ pumpkin was coated with different films,and then stored at low temperature.Textural properties,ethylene production,and MDA content in fresh-cut pumpkin were determined during storage period.The results indicate that the two types of edible preservative films could obviously maintain textural properties,reduce MDA accumulation,and delay ethylene production in fresh-cut pumpkin.The edible film consisting of chotisan,sodium alginate and clove oil was more effective in maintain storage quality of fresh-cut pumpkin and prolonging its shelf-life.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第20期313-317,共5页
Food Science
基金
山东省现代蔬菜产业技术体系项目(SDSXDSCCYJSTX)
关键词
保鲜膜
鲜切南瓜
贮藏
preservative film
fresh-cut pumpkin
storage
