无核沙糖橘保鲜剂优化研究  

STUDY ON THE OPTIMIZATION OF ANTISTALING AGENTS IN SEEDLESS ‘SHATANG’ MANDARIN

作　　者：许晓春[1] 林朝朋[1] 

机构地区：[1]韶关学院食品科学与工程系,广东韶关512005

出　　处：《食品研究与开发》2008年第9期140-144,共5页Food Research and Development

摘　　要：采用不同保鲜剂处理无核沙糖橘,研究不同保鲜剂对无核沙糖橘保鲜效果的影响,筛选最佳保鲜剂配方,并将保鲜效果同普通冷藏作比较。结果表明,采用温度6℃,0.01%2,4-D+0.025%特克多+0.5%可溶性果蜡复配,保鲜效果明显比普通冷藏对照组更好。贮藏60d,此保鲜剂处理的果实好果率达95.1%,有效地维持了果实VC、可滴定酸、可溶性固形物和总糖含量,外观饱满不皱皮。To choose the optimum antistaling agents of seedless ＇ shatang＇ mandarin, the influence of different antistaling agents to the result of preservation effect of seedless ＇ shatang＇ mandarin was studied and the result of preservation effect was compared with control. The results showed： the best antistaling agents was 0.01%2,4- dichlorophenoxya-cetic acid （2,4-D）＋0.025 %thiabendazole＋0.5 %diluent soluble wax with 6 ~C.The preserva- tion effect was obviously better than the control. After storage of 60 days under the optimum antistaling agents, the rate of good fruit was 95.1%. This antistaling agents kept the Vc, titratable acidity, total soluble solids, total sugar contents of the fruits. The＇ shatang＇ mandarin＇ s appearance was plump and delightful.

关 键 词：无核沙糖橘 保鲜剂 优化 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]