摘要
为研究普鲁兰多糖复合液被膜对枇杷果实的保鲜作用,采用正交试验对复合膜成分进行优化,当普鲁兰多糖、壳聚糖和氯化钙添加量分别为2.0%,1.5%,0.5%时,配制成的复合液膜能有效维持枇杷果实的感官品质和营养价值。在此基础上,以苏州西山青种枇杷为研究对象,30 d内定期测定被膜与未被膜果实的失重率、硬度、维C含量、多酚氧化酶(PPO)活性、丙二醛(MDA)含量等指标。结果表明,30 d后,枇杷中的PPO活性和MDA含量分别比对照组降低了27.0%和20.5%。因此,该普鲁兰多糖复合液能有效延缓枇杷果实品质下降,延长果实货架期,在类似软质薄皮水果的储运保鲜中具有广阔的应用前景。
To study the effect of pullulan complex coating on the fresh-keeping of loquat fruit,the composition of the coating was optimized using the orthogonal design method.The optimal dosage of pullulan,chitosan and calcium chloride was obtained at 2.0%,1.5%and 0.5%,respectively,the formulated complex coating was effective to maintain the sensory quality and nutritional value of the loquat fruit.Furthermore,the Qingzhong loquat fruit from Suzhou Xishan was selected to test the role of pullulan complex coating.The weight loss rate,hardness,vitamin C content,polyphenol oxidase(PPO)activity,and malondialdehyde(MDA)content of the coated and untreated fruits were measured within 30 d.Results of coated samples indicated that the PPO activity and MDA content at 30 d decreased by 27.0%and 20.5%,respectively,compared with those of the control.Therefore,the pullulan complex coating can effectively delay the quality decline of the loquat fruit,and prolong the shelf life of the fruit.All of which showed broad application prospects in the storage and transportation of soft and thin skinned fruit.
作者
张又丹
张丽娜
罗臣暮
胡雪滢
王大慧
ZHANG Youdan;ZHANG Li'na;LUO Chenmu;HU Xueying;WANG Dahui(School of Biology and Basic Medical Sciences,Soochow University,Suzhou,Jiangsu 215123,China)
出处
《农产品加工》
2020年第18期20-24,31,共6页
Farm Products Processing
基金
江苏省自然科学基金资助项目(BK20181440)
苏州大学大学生课外学术科研基金项目(KY2019844B)。
关键词
枇杷
普鲁兰
被膜
保鲜
失重率
硬度
loquat fruit
pullulan
coating
fresh-keeping
weight loss rate
hardness
