瓠瓜抗菌剂涂膜保鲜处理对华莱士贮藏品质的影响  

Effects on the Storage Quality on the Coating of Wallace with Antibacterial of Lagenaria Leucantha Rusby

作　　者：钟智敏[1] 李正英[1] 

机构地区：[1]内蒙古农业大学职业技术学院食品科学与工程系,包头014109

出　　处：《食品工业》2012年第3期97-99,共3页The Food Industry

基　　金：内蒙古农业大学职业技术学院应用基金资助项目

摘　　要：以华莱士为试验材料,用不同的瓠瓜抗菌剂涂膜保鲜处理,研究华莱士贮藏品质的变化。结果表明壳聚糖与吐温20为华莱士涂膜保鲜的涂膜材料和涂膜助剂。华莱士涂膜液中壳聚糖的最佳浓度为1.5%,瓠瓜抗菌剂的最佳浓度为0.05%,吐温20浓度为0.05%,此条件下华莱士贮藏10 d后硬度与可溶性固形物含量变化最小,且无微生物侵染。Wallace was treated with different coating preservation agents of lagenaria ieucantha rusby antibacterial. The changes of the storage quality were studied. The results showed that the chitosan coating with tween 20 as Wallace fresh coating materials and coating additives. The best chitosan coating solution concentration of 1.5%, lagenaria ieucantha rusby antimicrobial concentration 0.05%, tween 20 concentration 0.05%. In this condition after storage of 10 d Wallace hardness and soluble solids content change is minimal and no microbial infection.

关 键 词：华莱士 瓠瓜抗菌剂 涂膜保鲜 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]