蜂胶涂膜对圆脆鲜枣贮藏保鲜效应  

Effect of propolis on the preservation of fresh jujubes

作　　者：郭东起[1] 王群霞[1] 侯旭杰[1] 

机构地区：[1]塔里木大学生命科学学院,阿拉尔843300

出　　处：《食品科技》2012年第4期26-30,共5页Food Science and Technology

基　　金：塔里木大学校长基金创新群体项目(TDZKCX08001)

摘　　要：采用蜂胶涂膜剂对圆脆鲜枣进行保鲜处理,通过测定贮藏期鲜枣的腐烂指数、失重率、硬度、可溶性固形物含量、可滴定酸含量、Vc含量及呼吸强度的变化,评价其对圆脆鲜枣的保鲜效果。结果表明,蜂胶涂膜保鲜处理可以显著地降低圆脆鲜枣的失重率和腐烂指数,维持圆脆鲜枣的硬度,抑制可溶性固形物含量、可滴定酸含量和Vc含量的下降及呼吸强度增大,能明显延缓圆脆鲜枣采后的衰老,有效延长圆脆鲜枣的贮藏保鲜期,1.5%蜂胶涂膜处理保鲜效果最佳。Fresh jujubes were preserved with the coating agent containing propolis.The effects and physiology on fresh jujubes fresh-keeping was estimated by the decay index,weightless rates,firmness,soluble solid contents,titrable acidity contents,vitamin C contents and respiration intensity.The results showed that the treatment of propolis coating could significantly reduce decay index and weightless rates,maintain the firmness of winter jujubes,restrain decreasing of the soluble solid contents,titrable acidity contents and vitamin C contents,block increasing of the respiration intensity of winter jujubes,delayed decrepit of fresh jujubes,and postharvest aging.The best effect of the treatments was received from the treatment with 1.5% propolis which kept fruit freshness quite well.

关 键 词：鲜枣 蜂胶 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]