壳聚糖涂膜对鲜切南瓜贮藏品质的影响  

Effect of Chitosan Coating on the Quality of Fresh-cut Pumpkin(Cucurbita Moschata) during Storage

作　　者：张丹丹[1] 杨绍兰[1] 吴昊[1] 张宏斌[2] 王成荣[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛市农业科学研究院,山东青岛266100

出　　处：《中国食品学报》2012年第11期97-103,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：山东省现代蔬菜产业技术体系

摘　　要：以新鲜的"蜜本"南瓜(Cucurbita moschata)为试验材料,探讨不同质量分数(0.5%、1.0%、1.5%)壳聚糖涂膜液处理对鲜切南瓜贮藏品质的影响。结果表明:采用壳聚糖涂膜液处理,不同程度地延缓了鲜切南瓜乙烯释放量的增加和硬度的下降,阻止了多糖和类胡萝卜素的减少,抑制了POD、PAL酶活性的下降和总酚含量的降低。其中以质量分数为1.0%壳聚糖涂膜液处理的效果最好,有效地保持了鲜切南瓜贮藏期间的品质。Fresh ＂MiBen＂ pumpkins were subjected to coating with chitosan at different concentrations （0.5%,1.0%, 1.5%）and subsequent storage at 4 ℃ in order to examine the fresh-keeping effect of chitosan coating on fresh-cut pumpkin. During the storage, changes in polysaccharose, carotenoid and total phenol contents, ethylene production, weight loss rate, firmness and the activity of PAL and POD of fresh-cut pumpkin were measured. Results showed that chitosan coating could delay the reductions of firmness, polysaccharose, carotenoid and total phenol contents, and also could delay the increase of ethylene production, obviously enhance PAL and POD activities, reduce weight loss rate, and substantially extend the shelf life of fresh-cut pumpkin, especially at a concentration of 1.0%.

关 键 词：壳聚糖 鲜切南瓜 贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]