壳聚糖添加纳米碳酸钙助剂涂膜对枇杷品质的影响  

Effect of Chitosan Coating with Nano-CaCO_3 Appendix on Postharvest Quality and Physiology of Loquat Fruits

作　　者：徐晓玲[1] 梅安待[1] 罗自生[1] 徐庭巧[1] 解静[1] 

机构地区：[1]浙江大学食品科技与营养系

出　　处：《食品与发酵工业》2008年第4期142-145,共4页Food and Fermentation Industries

基　　金：浙江省重点科技项目(2006C22004);杭州市重点科技项目(20062413820)

摘　　要：选用枇杷为材料,研究了壳聚糖添加纳米碳酸钙助剂对枇杷25℃下贮藏保鲜效果的影响。结果表明:壳聚糖添加纳米碳酸钙助剂涂膜枇杷的硬度和酸度分别比对照高11%和20%。而水分损失比对照减少34%.但对可溶性固形物含量没有显著影响;壳聚糖添加纳米碳酸钙助剂涂膜抑制多酚氯化酶和过氧化物酶活性,其褐交指数比对照低43%,货架期比对照增加3d。表明添加纳米碳酸钙助剂可显著提高壳聚糖对枇杷的保鲜效果。In order to determine the effectiveness of nano-CaCO3 appendix on quality and physiology of the loquat fruit, loquat fruit were treated by chitosan coating with nano-CaCO3 appendix before stored at 25 ℃. The results indicated that the firmness and titratable acidity （TA） of treated fruits were 11% and 20% higher than that of control, and 34 % less of the weigh loss than that of the control, but the total soluble solid （TSS） content had no change. It also inhibited the activities of polyphenol oxidase （PPO） and peroxidase （POD）, the BI was 43G lower than that of the control, and the shelf-life was 3 days longer than that of control. Therefore, nano-CaCO3 appendix had significant effects on chitosan coating loquat fruit storage.

关 键 词：壳聚糖 纳米碳酸钙 枇杷 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] TQ132.32[轻工技术与工程—食品科学与工程]