龙眼复合涂膜保鲜剂的研究  

Compound agent coated on Longan fruit surface for freshness keeping

作　　者：陈绍军[1] 陈明木[1] 陈青青[1] 庞杰[1] 

机构地区：[1]福建农林大学食品科学学院,福州350002

出　　处：《农业工程学报》2006年第8期219-223,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家科技部项目(04EFN213500146);福建省发改委项目(2004-0015)

摘　　要：选用魔芋葡苷聚糖、壳聚糖、乳化剂等,采用正交设计设立10个试验组,进行涂膜效果试验和龙眼常温保鲜试验,得出最佳的涂膜配方(含抗菌抑霉剂)为:魔芋葡甘聚糖浓度0.2%,壳聚糖0.2%,蔗糖脂肪酸脂0.15%。经过重复性试验,采用该组配方涂膜能有效增加“福眼”在贮藏期间的好果率,在常温下贮藏7d好果率为82%。显微照片显示,复合涂膜能在龙眼果皮形成一层更加致密的白色半透膜,能渗透到龙眼外果皮的微裂孔和维管束中,覆盖龙眼果皮表面的细孔。Compound freshness keeping coating agent was mainly made of konjac glucomannan, chitosan and emulsifier. In order to investigate the effect of the coating agent on Longan storaged at room temperature, the optimum coating prescription（containing a certain restraining mold reagent） was obtained by orthogonal experiment. The concentrations of konjac glucomannan, chitosan and sucrose ester of fatty acid are 0. 2%, 0.20% and 0. 15% respectively. Further experimental results show that such coating agent can effectively enhance the rate of healthy fruit during storage and the rate of Longon healthy fruit is 82% after seven days storage at room temperature. The microscopical photographs indicate that the compound coating agent can form a white compact semitransparent film on Longan pericarp and then permeate through the micro-hole of external pericarp, which cover the pores on Longan pericarp surface.

关 键 词：龙眼 魔芋葡甘聚糖 复合涂膜 果皮显微结构 

分 类 号：S661.2[农业科学—果树学] TS255.4[农业科学—园艺学]