摘要
为了开发新余蜜橘贮藏保鲜新技术,实验采用香薷乙醇提取液和海藻酸钠、柠檬酸复配,制成可食性的香薷提取液复合涂膜,研究其对新余蜜橘常温保鲜效果的影响。结果显示:相较于对照处理,香薷复合涂膜处理可以极显著(p<0.01)降低新余蜜橘果实贮藏期间腐烂率和显著(p<0.05)降低失重率,延缓可溶性固形物(TSS)、可溶性糖(TSC)及Vc含量的下降;有效抑制了贮藏期间果实丙二醛(MDA)含量的积累和降低果实多酚氧化酶(PPO)活性,香薷复合涂膜处理还能保持果实较高的超氧化物歧化酶(SOD)、过氧化物酶(POD)、苯丙氨酸解氨酶(PAL)活性;与海藻酸钠涂膜处理相比,香薷复合涂膜处理可显著降低果实的腐烂率,对果实品质无不良影响。香薷提取液复合涂膜可用于新余蜜橘的常温保鲜。
To develop new storage techniques of Xinyu tangerine, the effects of the edible complex coating on ambient storage of Xinyu tangerine was studied. The edible complex coating was made of sodium alginate coating with ethanol extract of Elsholtzia ciliate and citric acid. The results suggested that the complex coating could very significantly （p〈0.01） decrease decay rate and significantly （p 〈0.05） decrease weight loss rate compare with the controlled group. Furthermore, it could also decrease malondialdehyde （MDA） content and polyphenol oxidase （PPO） activity, maintain higher contents of total soluble solids （TSS）, Vc and stabilize the content of soluble sugar （TSC）. In addition, the complex coating could effectively enhance the activities of superoxide dismutase （SOD）, peroxidase （POD）, and phynylalanine ammonia-lyase （PAL）. In comparison with sodium alginate coating group, the complex coating could reduce the decay rate significantly with none risk to fruit quality. The complex coating withElsholtzia ciliate extracts provided feasibility technique for the ambient storage of Xinyu tangerine.
出处
《食品科技》
CAS
北大核心
2016年第5期29-34,共6页
Food Science and Technology
基金
"十二五"国家科技支撑计划项目(2012BAD38B03-2)
江西省教育厅科技落地计划项目(111)
江西省"赣鄱英才555工程"项目(2012)
关键词
香薷
复合涂膜
新余蜜橘
常温保鲜
Elsholtzia ciliate
complex coating
Xinyu tangerine
ambient storage
