可食性复合涂膜对芒果货架期生理品质的影响  

Effects of Edible Composite Coatings on Physiological Characteristics of Mango Fruit during Shelf-life Storage

作　　者：魏征[1] 张建威[1] 祝美云[1] 李小月[1] 白欢[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品科学》2011年第20期261-265,共5页Food Science

基　　金：河南农业大学创新项目

摘　　要：以壳聚糖和可食性淀粉为成膜剂,添加有机酸等亲水性助剂,配制3种可食性复合膜(M1、M2和M3),研究(20±0.5)℃条件货架期内不同可食性复合涂膜处理(以蒸馏水浸泡做空白对照)对芒果转黄率、转色指数、腐烂率、呼吸强度、硬度、质量损失率、可溶性固形物含量(soluble solid content,SSC)、维生素C(VC)和多酚氧化酶(polyphenol oxidase,PPO)活性等生理指标的影响。结果表明:芒果货架期期间,涂膜处理可以有效地抑制果实转黄和腐烂,推迟果实呼吸高峰的到来,显著降低芒果果实的转色指数和软化程度,提高果实硬度。同时,M3处理还可较好地保持果实的质地,有效减缓果实SSC上升的速度和幅度,维持果实较高的VC含量,但对果实PPO活性的抑制与其他涂膜处理间差异不显著。研究表明,涂膜处理可以显著改善芒果货架期期间品质劣变情况,尤以M3涂膜处理效果最好。Three edible composite coatings,named as M1,M2 and M3,were prepared using chitosan alone or together with cassava starch or corn starch as the coating carrier and acetic acid as the hydrophilous auxiliary agent,respectively,and used to soak mango fruits from cultivar Zihua before shelf-life storage at（20 ± 0.5）℃.The effects of the coatings and distilled water（the control） on the percentage of yellow fruits,yellowing index,the percentage of rotten fruits,respiratory intensity,firmness,weight loss rate,soluble solid content（SSC）,VC content and polyphenol oxidase（PPO） activity of coated mango were explored.Coating treatment considerably inhibited the yellowing and rotting of mango,retarded the occurrence of respiration peaks,dramatically decreased the yellowing rate and softness and increased the firmness during the shelf-life.M3 maintained the texture better,effectively delayed the increase of SSC,and retained high VC level,although its inhibitory effect on PPO activity was not significantly different from that of other three treatments.This study indicates that chitosan coating treatment can significantly prevent quality deterioration of mango during the shelf-life,especially when compared with corn starch.

关 键 词：可食性复合膜 芒果 生理品质 货架期 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程] TS255.41[轻工技术与工程—食品科学与工程]