摘要
以贡柑为研究对象,研究不同浓度(0.5%、1%、1.5%)壳聚糖涂膜对贡柑感官评价、失重率、VC、可滴定酸、还原糖、可溶性固形物含量等贮藏品质的影响。结果表明,1%壳聚糖涂膜处理能够有效延缓贡柑失重率下降,保持较高感官评分,抑制VC、可滴定酸、还原糖、可溶性固形物含量下降;贮藏21天后,贡柑感官评价、失重率、VC含量、可滴定酸含量、还原糖含量、可溶性固形物含量分别为6.4分、5.03%、13.44 mg/100 g、0.31 g/100 g、3.36 g/100 g、11.95%,达到保鲜目的。
Using gonggan as materials, the effects were studied for the different concentration（0.5 %, 1 %, 1.5 % ） of chitosan coating on sensory evaluation, weight loss rate, Vc, titratable acid, reducing sugar and soluble solids contents. The results showed that 1 % chitosan coating of gonggan could effectively retard weight loss rate dropped, maintained high sensory evaluation, meanwhile restrained Vc, titratable acid, reducing sugar and soluble solids contents decreased. Moreover, the sensory evaluation, the weight loss rate, V. content, titratable acid content, reducing sugar content, soluble solid content were 6.4 score,5.03 %, 13.44 mg/100 g,0.31 g/100 g, 3.36 g/100 g, 11.95 % after 21 d storage, respectively.
出处
《食品研究与开发》
CAS
北大核心
2017年第22期209-213,共5页
Food Research and Development
基金
广西特色果蔬深加工与保鲜技术研究(YS201601)
贺州学院果蔬深加工与保鲜团队建设项目(YS201602)
贺州学院校级项目(2015ZZZK12)
广西特聘专家专项经费(厅发[2016]21号)
广西科学研究与技术开发计划(桂科合14251003)
广西高等学校科学研究项目(KY2015YB302)
关键词
贡柑
壳聚糖
涂膜
品质
gongan
chitosan
coating
quality
