摘要
将牛至精油与β-环糊精、壳聚糖复配制成复合涂膜液,涂布于瓦楞纸箱内表面制得具有抗菌功能的瓦楞纸箱,研究常温条件下(16～18℃,33%～35%RH)该瓦楞纸箱对草莓的保鲜效果。结果表明:当瓦楞纸箱中牛至精油、β-环糊精与壳聚糖的涂布量分别为1.52、6.4、8 g/m2时,可以较好地维持草莓的外观品质,与空白对照组相比,可以降低草莓腐烂率68.75%,延长草莓贮藏期3 d。
Compound solution was mixed with oregano oil,β-cyclodextrin and chitosan,antimicrobial corrugated box was prepared by coating with the compound solution.The fresh-keeping effect of strawberry was studied when it was stored in the corrugated box at room temperature（16～18 ℃,33%～35%RH）.The results showed that the optimal formulation of antimicrobial corrugated box was acquired when the adding volume of oregano oil,β-cyclodextrin and chitosan was respectively 1.52 g/m2,6.4 g/m2,8 g/m2.Mo-reover,strawberry stored in the corrugated box presented the best appearance quality,compared with the control group,its decay rate was reduced by 68.75%,and its storage period was extended for 3 days.
出处
《食品科技》
CAS
北大核心
2011年第2期26-30,共5页
Food Science and Technology
基金
国家"十一五"科技支撑计划项目(2006BAD30B02)
关键词
牛至精油
瓦楞纸箱
草莓
保鲜
oregano oil
corrugated box
strawberry
fresh-keeping
