羧甲基壳聚糖保鲜剂保鲜水蜜桃的机理  

The Mechanism of Carboxymethyl Chitosan to Preserve Juicy Peach

作　　者：朱进林[1] 谢晶[1] 周然[1] 高鲁璇[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《湖北农业科学》2012年第16期3560-3563,共4页Hubei Agricultural Sciences

基　　金：上海市教育委员会科研创新项目(11YZ160);上海市教育委员会重点学科建设项目(J50704);"创新行动计划"部分地方院校计划项目(08390513900);上海海洋大学校级重点建设课程项目(A-2600-10-0023)

摘　　要：为了研究羧甲基壳聚糖和电解水复合保鲜剂(EW/CMC)在低温环境下影响南汇水蜜桃(Prunus persica)保鲜效果的机理,将水蜜桃经过电解水浸泡清洗后,除去田间热,涂抹羧甲基壳聚糖,在2℃的冰箱中贮藏。以水蜜桃硬度的变化、果胶酯酶(PME)活力的变化、多聚半乳糖醛酸酶(PG)活力的变化、纤维素酶活力的变化和果胶酸酯裂解酶(PL)活力的变化为指标,测定水蜜桃在2℃低温环境下品质的变化情况。结果表明,经过EW/CMC处理过的水蜜桃能够有效地抑制PME、PG、纤维素酶和PL活力的升高,使水蜜桃能够在较长时间内保持一定的硬度,在保证自身没有发生质变和形变的前提下尽可能地延长贮藏时间。The Mechanism of using carboxymethyl chitosan to preserve Nanhui juicy peach （Prunus persica） in cold storage was investigated. After being soaked and washed with electrolysis water and running water, removing the field heat, the juicy peach samples were treated with carboxymethyl chitosan and then stored at 2 ℃. Change of firmness, pectinesterse（PME） ac- tivity, polygalacturonase（PG） activity, cellulose activity and pectatelyase（PL） activity of juicy peach stored in 2 ℃ were ex-amined periodically. The results suggested that electrolysis water and carboxymethyl chitosan treatment could inhibit the in-crease of PME, PG, cellulose and PL activity, thus retain the quality of juicy peach and extend the storage time.

关 键 词：水蜜桃(Prunus persica) 羧甲基壳聚糖 低温 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]