冬枣的生物涂膜保鲜研究  

Studies on Fresh-keeping of Winter Jujubes with Biological Coating

作　　者：郭东起[1,2] 侯旭杰[1,2] 

机构地区：[1]塔里木大学生命科学学院,新疆阿拉尔843300 [2]南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300

出　　处：《食品研究与开发》2013年第9期98-103,共6页Food Research and Development

基　　金：塔里木大学校长基金创新群体项目(TDZKCX08001);国家自然科学基金项目(31160342)

摘　　要：以羧甲基纤维素可食性膜作为美极梅奇酵母菌的载体,制备出一种生物涂膜剂,用于冬枣的涂膜保鲜,通过贮藏期冬枣的腐烂指数、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,评价该生物涂膜剂的保鲜效果。结果表明,生物涂膜剂涂膜保鲜处理可以有效地降低失重率和腐烂指数,维持冬枣的硬度,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,延长冬枣的贮藏保鲜时间。因此,本生物涂膜剂对冬枣有很好的保鲜效果。Winter Jujubes were treated with CMC edible coating carrying Metschnikowia pulcherrima.The effects and physiology on Winter Jujubes fresh-keepingwas 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 biological coating could 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,delay the postharvest aging.Therefore,the best effect of the treatments was biological coating which kept fruit freshness quite well.

关 键 词：冬枣 美极梅奇酵母菌 生物涂膜 保鲜 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]