海藻酸钠涂膜及^(60)Co-γ辐照处理对小枣的保鲜作用  

Effect of sodium alginate coating and ^(60)Co-γ irradiation treatment on fresh-keeping of golden silk jujube

作　　者：杨伟[1] 徐莹[1] 樊燕[1] 汪东风[1] 孙寿魁 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003 [2]山东省乐陵市金丝小枣生产经营管理办公室,山东乐陵253614

出　　处：《食品工业科技》2012年第3期343-347,共5页Science and Technology of Food Industry

基　　金：海洋公益性行业科研专项经费项目(201005020-6)

摘　　要：以全红期的山东省乐陵小枣为实验材料,分别进行60Co-γ辐照处理、海藻酸钠涂膜处理及二者结合处理后,与对照组同时于(2±0.5)℃冷库贮藏,并对低温贮藏过程中枣的失重率、总糖、还原糖、VC、可滴定酸含量及糖酸比的变化进行测定。结果表明:涂膜、辐照、涂膜+辐照处理均能有效减少水分散失,延缓VC和可滴定酸的下降,抑制糖酸比的上升,涂膜+辐照处理能保持较高的总糖、还原糖含量。其中,60Co-γ辐照+海藻酸钠涂膜处理于(2±0.5)℃冷库贮藏保鲜效果显著优于其他实验处理组,有助于提高乐陵小枣采后的低温贮藏品质。Using golden silk jujube at full-red storage as materials,the effects of different preservation treatments（60Co-γ irradiation,coating with sodium alginate,and 60Co-γ irradiation＋coating with sodium alginate,respectively） on the post-harvest fruit quality during cold storage were investigated,and the weight loss rate,total sugar content,reducing sugar content,VC content,and ratio of sugar to acid were determined.The results indicated that 60Co-γ irradiation,coating with sodium alginate and 60Co-γ irradiation＋coating with sodium alginate all had an obvious fresh-keeping effect.The result showed that the three treatments reduced water loss,delayed the decrease of VC and titratable acid content,and the increase of sugar to acid ratio,and 60Co-γ irradiation＋coating with sodium alginate maintained a relatively high content of total sugar and reducing sugar.Especially,the preservative effect of the 60Co-γ irradiation＋coating with sodium alginate treatment was obviously superior to the control group,60Co-γ irradiation or coating with sodium alginate alone,which could obviously improve the quality of post-harvest cold storage of golden silk jujube.

关 键 词：乐陵小枣 60Co-γ辐照 海藻酸钠 涂膜 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]