摘要
以黑提葡萄为材料,研究壳聚糖单一涂膜与壳聚糖和大蒜素复合涂膜对黑提葡萄保鲜效果的影响,结果表明,2种涂膜处理均可以有效抑制葡萄的呼吸强度,降低失重率和MDA的积累量,延缓SSC和TA的降解,提高好果率和果实耐压力,维持高活性的SOD,相比之下,大蒜素与壳聚糖复配的可食性膜的保鲜效果明显好于单一壳聚糖处理。
Two different coating methods of single chitosan coating and complex coating of chitosan and allicin were tested in fresh-keeping of Heiti grape variety to study their fresh-keeping effect. The results showed that two different coating both could effectively inhibit respiratory intensity of grape, reduce its weight loss rate and MDA accumulation, improve good grape rate and compression resistance and maintain higher SOD activity by retarding degradation of soluble solids and titratable acid, and the fresh-keeping effect of the complex coating of chitosan and allicin was better than the single chitosan coating.
出处
《贵州农业科学》
CAS
北大核心
2009年第12期177-179,共3页
Guizhou Agricultural Sciences
基金
贵州省农业攻关项目"优质柑橘保鲜技术的开发与示范"(NY20083021)
贵州省研究生创新基金"不同天然保鲜剂处理对葡萄保鲜效果的比较研究"(2007002)
关键词
葡萄
可食性膜
保鲜
壳聚糖
大蒜素
grape
edible film
fresh-keeping
chitosan
allicin
