OHAA涂膜保鲜冬枣  

OHAA Coating Preservatives Used in the Preservation among Winter Jujube

作　　者：李述刚[1,2] 侯旭杰[1,2] 王转生[1,2] 许倩[1,2] 于军 

机构地区：[1]塔里木大学生命科学学院,塔里木843300 [2]新疆特色农畜产品加工重点试验室,阿拉尔843300

出　　处：《食品工业》2012年第1期90-93,共4页The Food Industry

基　　金：国家科技部科技服务企业项目(2009GJG41047);新疆生产建设兵团工业科技特派员项目(2009GG43);国家863课题(编号2007AA10Z313);塔里木大学校长基金创新群体项目(编号:TDZKCX08001)资助

摘　　要：以冬枣为保鲜对象,以不同浓度（0.5%,1.0%,1.5%）的环氧乙烷高级脂肪醇（Oxyethyene higher aliphatic alcohol,OHAA）作为保鲜材料,在温度为0℃±2℃、相对湿度为85%~90%的条件下对冬枣进行贮藏。经过66 d的贮藏,试验结果表明：OHAA涂膜处理能改善果实的风味,色泽,提高果实的感官品质。以浓度为1.0%的OHAA涂膜处理效果较好,其果实腐烂率和失重率仅为8.98%和4.8%;果实贮运性能好,硬度为5.56 kg/cm2;果实营养成分损失较少,其果实VC、可溶性固形物分别为161.18 mg/100g、26%;果实内部生理环境状态良好。说明1.0%的OHAA涂膜保鲜处理可延缓冬枣果实衰老,明显延长其贮藏期。Used winter jujube as the fresh-keeping material.Study the coating effects by using OHAA（Oxyethyene higher aliphatic alcohol） coating preservative with different concentrations（0.5%,1.0%,1.5%）.Under such conditions（in the temperature of 0 ℃±2 ℃,relative humidity 85% to 90%）,with 66 d of storage,the experimental results showed that： OHAA coating treatment could improve fruit flavor,color and the sensory quality of fruit.Coating effect by 1.0% OHAA was better,and the fruit decay rate and weightlessness rate were only 8.98% and 4.8% separately.Fruit shipping performance was good.Fruit hardness was 5.56 kg/cm2 and the fruit nutrition loses less.The contents of fruit VC,soluble solids were 161.18 mg/100 g,and 26% respectively.The fruit internal physiological environment was good.It indicates that 1.0% OHAA coating preservative could delay the fruit senescence and could obviously delay its storage period.

关 键 词：冬枣 OHAA涂膜剂 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]