涂膜在柚子保鲜上的应用  

Effect of Coatings on Storage of Pomelo

作　　者：王良玉[1] 吴妹[2] 李致瑜[2] 魏雪琴[2] 姚闽娜[2] 

机构地区：[1]福建师范大学福清分校生物与化学工程系,福建福清350300 [2]福建农林大学食品科学学院,福建福州350002

出　　处：《热带生物学报》2012年第2期162-165,173,共5页Journal of Tropical Biology

基　　金：福建省自然科学基金项目(2011J01285);福州市科技计划项目(2011-N-44)

摘　　要：分别采用魔芋葡甘聚糖复合膜液、羧甲基壳聚糖膜液及可溶性淀粉膜液对琯溪蜜柚进行涂膜保鲜,并研究了常温贮藏期间柚子有机酸、呼吸强度、乙醇含量、失重率、过氧化氢酶活性等指标的变化。结果表明:涂膜保鲜的有机酸、呼吸强度、乙醇含量、失重率、过氧化氢酶等指标的值均低于对照组,涂膜保鲜能有效延长柚子的保鲜期,其中,可溶性淀粉膜对蜜柚的保鲜期能达到80d,羧甲基壳聚糖膜对蜜柚的保鲜期能达到90d,魔芋葡甘聚糖薄膜对蜜柚的保鲜期能达到120d。Konjac glucomannan complex film solution, carboxymethyl chitosan film solution and starch film solution were used to coat pomelo fruit （ Guanxi Honey Pomelo）. The coated fruit were storaged at room temperature, and their physiological and biochemical parameters were determined, such as pulp organic acids, respiration rate, ethanol concentration, weight loss, catalase activity, etc. The results showed that the coated fruit were lower in all the parameters determined than the control, and that the coatings effectively extended the shelf life of the pomelo fruit. The pomelo fruit had a shelf life of upto 80 days when coated with starch film solution, upto 90 days when coated with the carboxymethyl chitosan film solution, and upto 120 days when coated with the konjac glucomannan complex film solution.

关 键 词：涂膜 柚子 魔芋葡甘聚糖 保鲜 

分 类 号：S666.3[农业科学—果树学]