漂白紫胶涂膜对苹果常温贮藏品质的影响  

Effect of Bleached Shellac on Quality of Apple at Room Temperature Storage

作　　者：甘瑾[1] 张弘[1] 马李一[1] 郑华[1] 陈智勇[1] 石雷[1] 陈晓鸣[1] 

机构地区：[1]中国林业科学研究院资源昆虫研究所,云南昆明650224

出　　处：《食品科学》2009年第24期444-447,共4页Food Science

基　　金：国家林业局"948"创新项目(2005-4-C06;2008-4-78);"十一五"国家科技支撑计划项目(2006BAD06B07)

摘　　要：采用不同浓度的漂白紫胶溶液对红富士苹果进行涂膜保鲜,研究常温条件下漂白紫胶对苹果保鲜效果的影响。结果表明,常温条件下漂白紫胶涂膜保鲜对降低苹果呼吸强度、抑制失水与腐烂具有明显的作用,同时也保持了果实较好的内在品质。10%的漂白紫胶涂膜处理对苹果的保鲜效果最好,常温贮藏90d,处理样品的失水率、腐烂指数与对照相比分别降低了31.92%、72.43%,差异达极显著水平(P<0.01);硬度、可溶性固形物含量、可滴定酸含量分别比对照提高了12.78%、19.14%、31.82%。Bleached shellac with different concentrations was used for film-coating preservation of apples during room temperature storage. Results indicated that bleached shellac revealed obvious effects on reduction of respiration intensity, inhibition of water loss and slow decay of fruits. Meanwhile, the quality of fruits was well maintained. The best fresh-keeping effect was observed using 10% bleached shellac. During the storage for 90 days at room temperature, apples coated with 10% bleached shellac exhibited 31.92% and 72.43% of reduction in water loss and decay index, respectively. The hardness, content of soluble solids and titratable acids in apples coated with 10% bleached shellac increased by 12.78%, 19.14%, 31.82%, respectively.

关 键 词：苹果 漂白紫胶 涂膜保鲜 

分 类 号：TS205.9[轻工技术与工程—食品科学]