槐豆胶和猪屎豆胶与黄原胶复合涂膜保鲜剂对杨梅贮藏品质的影响  

Effects of compound coating antistaling agent of Sophora gum and Crotalaria mucronata gum with xanthan gum treatment on storage quality of Chinese bayberry

作　　者：杨永利[1] 叶文斌[2] 郭守军[1] 潘显辉[2] 何敏如[1] 黄小妹[1] 

机构地区：[1]韩山师范学院生物系,广东潮州521041 [2]西北师范大学生命科学学院,甘肃兰州730070

出　　处：《食品工业科技》2011年第4期333-337,共5页Science and Technology of Food Industry

基　　金：国家星火计划(2006EA780088);广东省科技厅计划项目(2007B080701046);广东省自然科学基金(06028879)

摘　　要：以槐豆胶和猪屎豆胶与黄原胶为涂膜基质,以山梨酸、甘油为成膜助剂,配制成复合涂膜保鲜剂,研究了常温(28～32℃,相对湿度68%～86%)下该复合涂膜保鲜剂对杨梅贮藏品质变化的影响。结果表明:常温下经槐豆胶和猪屎豆胶与黄原胶复合涂膜保鲜剂涂膜贮藏的杨梅与对照组相比,果实裂果率、霉烂率、失重率明显降低,抑制了果实的呼吸率;有机酸、VC等营养成分转化、流失的速度减慢,有效地降低MDA、花青素含量和相对电导率的升高,使PPO、POD、PAL酶活性处于较低的水平,延缓了果实的衰老,从而延长了其货架期。综合考虑,槐豆胶与黄原胶涂膜保鲜剂的效果优于猪屎豆胶与黄原胶复合涂膜保鲜剂。The effects of compound coating antistaling agent of polysaccharide treatment on storage quality of Chinese bayberry at 28-32℃ and 68%-86% relative humidity of room were investigated.The antistaling agent was composed of Sophora gum and Crotalaria rnucronata gum with xanthan gum for the coating matrix, glycerin and sorbic acid as film- forming additives. The results showed that compared with the control group at room temperature,the rotten fruit rate and cracking fruit rate and weightloss rates of the Chinese bayberry preserved by the compound coating antistaling agent of edible polysaccharide were lowed obviously, inhibited the respiration rate and the content of total Vc and organic acids and other nutrients were maintained,and the MDA,anthocyanin content and the increase of relative conductivity effectively reduced.So that PPO, POD, PAL enzyme activity at a relatively low level ,and the senescence process is restrained during storage and the shelf life was extended.In this study the compound coating antistaling agent of Sophora gum with xanthan gum treatment for Chinese bayberry storage effect was superiored Crotalaria mucronata gum with xanthan gum.

关 键 词：槐豆胶和猪屎豆胶 黄原胶 复合涂膜保鲜剂 杨梅 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]