摘要
以天然抗菌物质植物精油和壳聚糖溶液复合制成涂膜保鲜剂是一项新的研究热点.以圣女果为材料,采用壳聚糖溶液和柑橘精油形成的复合保鲜剂进行处理,通过对圣女果贮藏期的呼吸强度、腐烂率、硬度、V_(C)含量、可滴定酸含量、失重率等指标测定,比较不同浓度的复合保鲜液对圣女果的保鲜效果.结果表明,0.8%柑橘精油与1%壳聚糖形成的复合保鲜液能显著降低圣女果的失重率和腐烂率,并延缓V_(C)和可滴定酸含量的下降.这对于果蔬保鲜具有重要意义.
It is a new research hotspot that the natural antibacterial substance plant essential oil and the Chitosan solution are combined to make the coating compound preservative.In this experiment,the cherry tomatoes were treated with a compound preservative composed of chitosan solution and citrus essential oil.The respiration rate,decay rate,hardness,V_(C)content,titratable acid content,weight loss rate and other indicators of cherry tomatoes during storage period were measured,and the preservation effects of different concentrations of compound preservative on cherry tomatoes were compared.The results showed that the compound solution of 0.8%Citruse essential oil and 1%chitosan can significantly reduce the weight loss rate and decay rate of cherry tomatoes,and delay the decrease of V_(C)content and titratable acid content.This study is of great significance in the preservation of fruits and vegetables.
作者
张莹丽
张妍
戚家慧
ZHANG Yingli;ZHANG Yan;QI Jiahui(Food and Pharmacy College;Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety of Henan Province,Xuchang University,Xuchang 461000,China)
出处
《许昌学院学报》
CAS
2021年第5期75-78,共4页
Journal of Xuchang University
基金
河南省科技厅科技攻关项目(172102310445)
许昌学院科研项目(2021YB008)。
关键词
壳聚糖
柑橘精油
圣女果
保鲜效果
chitosan
citrus essential oils
cherry tomatoes
peservation effect
