不同浓度保鲜果蜡对台农芒果常温保鲜效果的影响  

Effect of Different Concentration of Fruit Wax Coating on Tainong Mango Stored at Ambient Temperature

作　　者：葛霞[1] 田世龙[1] 李梅[1] 李守强[1] 黄铮[1] 

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,兰州730070

出　　处：《保鲜与加工》2009年第4期13-15,共3页Storage and Process

基　　金：国家科技支撑计划子项目(2006BAD22B03);教育部支撑计划项目;公益性行业(农业)科研专项经费项目(nyhyzx07-024)

摘　　要：分别采用天然虫胶浓度为6%、8%、10%、12%与纳米SiOx共复合配制成果蜡,同时选取虫胶浓度为8%和12%不加纳米SiOx的果蜡,以清水为对照(ck),对台农芒果进行涂膜处理,在常温条件下(25℃,RH40%)进行贮藏试验。通过对芒果贮藏期间失重率、转黄指数、腐烂指数、呼吸强度的测定,初步筛选出天然虫胶浓度8%与纳米SiOx共复合配制成的果蜡对芒果果实的贮藏效果最佳。In this research, different concentration（6%,8%, 10%,12%） of natural shellac were used respectively compound with nano-SiOx, and the concentration of 8% and 12% without adding nano-SiOx were selected to prepare fruit wax, and the fruit wax were coated on Tainong mango and was only cleaned by water as compari- son at ambient temperature （25 ℃, RH 40%）, in order to test the variable characteristics concerning mango＇s weightlessness-rate, color-change index, decay index and respiratory intensity. The results showed that, 8% concentration of natural shellac compound with nano-SiOx to prepare the fruit wax which screened to store mango had the best effect.

关 键 词：芒果 天然虫胶 纳米SIOX 果蜡 常温保鲜 

分 类 号：S667.7[农业科学—果树学]