姜黄素对采后马水桔保鲜效果的研究  

Storage effects of curcumin on postharvest Mashui orange with preparation

作　　者：司徒满泉[1,2] 康溢轩[2] 刘叶骏南 汤梅[2] 张倍宁[2] 赖健[2] 

机构地区：[1]广东轻工职业技术学院食品与生物工程系,广州510300 [2]仲恺农业工程学院轻工食品学院,广州510225

出　　处：《食品安全质量检测学报》2013年第6期1725-1730,共6页Journal of Food Safety and Quality

基　　金：广东省科技计划项目(2009B020201010)~~

摘　　要：目的：以阳春马水桔为试材，研究了姜黄素保鲜剂对马水桔保鲜效果的影响。方法将马水桔果实用姜黄素保鲜剂(含姜黄素0.05%，黄原胶0.06%)浸果处理1～3 min后，在贮藏库温度8±1℃及相对湿度85%~90%的条件下贮藏。结果采用姜黄素保鲜剂处理的马水桔果实，经90 d贮藏后，果实病烂率为3.8%~4.1%，失重率为3.76%~4.06%，均显著低于对照，果实主要营养成分总糖、可滴定酸、Vc及可溶性固形物的损失也明显低于对照。结论该研究为姜黄素应用于采后果实的保鲜提供了依据。Objective To explore the effects of curcumin preparation treatment on storage of the post-harvest Mashui orange. Methods The postharvest Mashui orange fruits were immersed in the curcumin prep-aration (formulation:0.05%curcumin, 0.06%xanthan gun) for 1, 2 and 3 min, then were stored at the condition of 8±1℃and RH 85%～90%. Results The result showed that the percent of rotten, the loss of weight, the loss of total sugar, acids, vitamin C and dissoluble solid bodies content of the fruit were less obviously than the comparison fruits after stored for 90 d. Conclusion It provides a basis for the storage of postharvest fruits with curcumin as preservative.

关 键 词：姜黄素保鲜剂 马水桔 保鲜效果 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]