摘要
研究货架期不同类型的可食性涂膜处理对黄皮品质的影响,为可食性涂膜技术在黄皮贮藏保鲜中的应用奠定基础。以黄皮为试材,经壳聚糖涂膜液、羧甲基纤维素涂膜液、海藻酸钠涂膜液分别处理后在常温下贮藏8d模拟货架期,考察不同涂膜处理对果实的相关生理指标的影响。结果表明,可食性涂膜处理尤其是壳聚糖膜、羧甲基纤维素膜能明显抑制果实的呼吸强度,其中壳聚糖膜可减缓可溶性固形物及可滴定酸含量的下降,显著降低贮藏期间细胞质膜透性及丙二醛含量,抑制膜脂过氧化作用,有效延缓黄皮果实的采后后熟,从而延长黄皮采后货架期。
The effects of edible coating on the prevention,physiological changes and shelf life at ambient temperature of wampee fruit were studied.Quality retention of the fruit was assessed by measuring soluble solid content（SSC）,titratable acidity,respiration intensity,membrane permeability and malondialdehyde（MDA）.The results showed that chitosan and carboxymethyl cellulose coating obviously inhibited the increasing of respiration intensity and the content of MDA.Chitosan coating also delayed the changes of total soluble solid content,titratable acidity and membrane permeability of the fruit.Coating with the chitosan preservative could inhibit ripening of the fruit during the shelf life at room temperature.These results suggested that edible coatings treatments had the beneficial effect on improving storage quality and delaying ripening during the storage of wampee fruits.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第12期313-315,318,共4页
Science and Technology of Food Industry
基金
广东石油化工学院博士科研启动项目(208057)
关键词
可食性涂膜
黄皮
品质
货架期
edible coatings
wampee
quality
shelf life
