涂膜对琯溪蜜柚贮藏保鲜效果的影响  

Effect on pomelo fresh-keeping by membrane coating

作　　者：李崇高[1] 黄建初[1] 陈艺勤[2] 杨志宏[2] 

机构地区：[1]广州城市职业学院,广东广州510405 [2]福建农林大学食品科学学院,福建福州350002

出　　处：《食品与机械》2010年第4期35-38,共4页Food and Machinery

基　　金：福建省重点科技项目(编号:2008Y0006)

摘　　要：分别采用魔芋葡甘聚糖膜液、羧甲基壳聚糖膜液和可溶性淀粉膜液对琯溪蜜柚进行保鲜,研究常温贮藏期间,柚子果肉中有机酸、呼吸强度、乙醇含量、失重率、过氧化氢酶等指标的变化。结果表明,经3种膜液处理的琯溪蜜柚的各项生理生化指标,在贮藏后期均低于对照组,涂膜保鲜可有效地延长柚子的保鲜期,尤其以魔芋葡甘聚糖4%、卡拉胶6%制成的复合膜液对柚子储藏保鲜的效果最佳。Liquid film of konjac glucomannan,carboxymethyl chitosan and the soluble starch were carried out on fresh Guanxi honey pomelo.The changes were researched during storage at room temperature,of grapefruit pulp,organic acids,respiration rate,ethanol concentration,weight loss rate,and catalase.the results showed that：the physiological and biochemical indexes of Guanxi honey pomelo,coated with three kinds of membrane liquid,were lower than in these of controlling group,and the coating can effectively extend the fresh grapefruit in the shelf,especially,the mixture of 4%konjac glucomannan with 6% carrageenan.

关 键 词：涂膜 柚子 魔芋葡甘聚糖 VC 过氧化物酶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]