摘要
以壳聚糖和可食性淀粉为成膜剂,添加有机酸等亲水性助剂,配制3种可食性复合膜(M1、M2和M3),研究(20±0.5)℃条件货架期内不同可食性复合涂膜处理(以蒸馏水浸泡做空白对照)对芒果转黄率、转色指数、腐烂率、呼吸强度、硬度、质量损失率、可溶性固形物含量(soluble solid content,SSC)、维生素C(VC)和多酚氧化酶(polyphenol oxidase,PPO)活性等生理指标的影响。结果表明:芒果货架期期间,涂膜处理可以有效地抑制果实转黄和腐烂,推迟果实呼吸高峰的到来,显著降低芒果果实的转色指数和软化程度,提高果实硬度。同时,M3处理还可较好地保持果实的质地,有效减缓果实SSC上升的速度和幅度,维持果实较高的VC含量,但对果实PPO活性的抑制与其他涂膜处理间差异不显著。研究表明,涂膜处理可以显著改善芒果货架期期间品质劣变情况,尤以M3涂膜处理效果最好。
Three edible composite coatings,named as M1,M2 and M3,were prepared using chitosan alone or together with cassava starch or corn starch as the coating carrier and acetic acid as the hydrophilous auxiliary agent,respectively,and used to soak mango fruits from cultivar Zihua before shelf-life storage at（20 ± 0.5）℃.The effects of the coatings and distilled water（the control） on the percentage of yellow fruits,yellowing index,the percentage of rotten fruits,respiratory intensity,firmness,weight loss rate,soluble solid content（SSC）,VC content and polyphenol oxidase（PPO） activity of coated mango were explored.Coating treatment considerably inhibited the yellowing and rotting of mango,retarded the occurrence of respiration peaks,dramatically decreased the yellowing rate and softness and increased the firmness during the shelf-life.M3 maintained the texture better,effectively delayed the increase of SSC,and retained high VC level,although its inhibitory effect on PPO activity was not significantly different from that of other three treatments.This study indicates that chitosan coating treatment can significantly prevent quality deterioration of mango during the shelf-life,especially when compared with corn starch.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第20期261-265,共5页
Food Science
基金
河南农业大学创新项目
关键词
可食性复合膜
芒果
生理品质
货架期
edible composite coating
mango
physiological characteristics
shelf-life storage
