三种涂膜保鲜剂对石榴果实贮期品质的影响  

Effects of three kinds of coating antistaling agent on storage quality of pomegranate fruit

作　　者：张润光[1] 张有林[1] 张志国[2] 

机构地区：[1]陕西师范大学食品科学与营养工程学院,陕西西安710062 [2]山东轻工业学院食品与生物工程学院,山东济南250353

出　　处：《食品工业科技》2008年第1期261-264,共4页Science and Technology of Food Industry

基　　金：陕西省自然科学基金项目(2004C109);西安市农业科技攻关项目(NG200313)资助

摘　　要：以陕西临潼净皮甜石榴为试材,研究了壳聚糖、海藻酸钠和明胶三种涂膜保鲜剂对石榴果实贮藏期间品质变化的影响。结果表明:在温度为5.0±0.5℃条件下贮藏,采用1%壳聚糖溶液涂膜,能有效保持石榴果粒可溶性固形物含量和可滴定酸含量,减缓果皮相对电导率和褐变指数升高速率,贮藏120d果实外观色泽鲜艳,籽粒感官品质良好,保鲜效果理想;而采用1%明胶和1%海藻酸钠溶液涂膜处理的石榴贮期果粒可溶性固形物含量和可滴定酸含量下降严重,果皮相对电导率和褐变指数上升较快,籽粒风味劣化,感官品质不佳。Effects of three kinds of coating antistaling agent including chitosan,alginate sodium and gelatin on the quality change of Shaanxi Lintong sweet pomegranate fruit during storage were studied. The results showed that 1% chitosan coating treatment stored at 5.0 ±0.5% could maintain the soluble solids content and titratable acidity of pomegranate arils,reduce the rise of the relative conductance rate and browning index of skin effectively. After 120d storage, pomegranate fruit had a coloury appearance, its sensory quality was favorable and the freshkeeping effect was optimum. However, 1% gelatin and 1% alginate sodium coating treatment led to the soluble solids content and titratable acidity of arils declined severely,the relative conductance rate and browning index of skin went up sharply. With this treatment the fruit arits tasted badly and the sensory quality was undesirable after storage.

关 键 词：石榴果实 涂膜保鲜 贮期品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]