壳聚糖复合膜处理对蓝莓保鲜效果的影响  

Effect of Chitosan Complex Coatting Treatment on Fresh-keeping of Blueberry Fruit

作　　者：汪东风[1] 张一妹[1,2] 徐莹[1] 孟祥红[1] 

机构地区：[1]中国海洋大学食品科学学院,山东青岛266003 [2]山东省莱州市农业局,山东莱州261400

出　　处：《现代食品科技》2014年第2期62-65,41,共5页Modern Food Science and Technology

基　　金：青岛市公共领域科技支撑计划项目(11-2-3-33-nsh)

摘　　要：本文研究了壳聚糖复合膜液和水杨酸处理对蓝莓采后低温保鲜效果的影响。以蓝莓果实作为实验材料，研究不同处理的蓝莓果实在2（±0．5）℃低温及RH70--80％下贮藏情况。结果表明：3种壳聚糖复合膜均能有效减少失重率，第16d时处理组硬度均在对照组硬度的2．69倍以上；处理组可滴定酸平均含量8．89×10～mmol／g，其中处理4最大且比对照组（7．89×100mmoVg）高出28．4％；在20d时，处理组1的Vc含量最高且为对照组的2．86倍。3种涂膜均能保持其硬度、提高SOD酶的活性，尤以1％浓度壳聚糖复合膜处理最佳。同时水杨酸处理可抑制蓝莓的呼吸作用，有利于延长其货架期。低温20d的贮藏过程中涂膜处理组与对照组相比能延长5～7d，且能较好地保证蓝莓的口感、风味和营养价值。The effects of chitosan complex coating treatment and salicylic acid treatment on the post-harvest quality of blueberry fruit during cold storage were investigated. Using flesh blueberry fi＇uit as experimental materials, treated groups and control group were stored at 2 （±0.5） ℃ with RH of 70~80%. The results indicated that three kinds of chitosan complex coatting effectively reduced weight loss rate, especially after 16 d, the hardness of the treated group fi＇uit was 1.69 times higher than control. The average value of titmtable acidity content of the treated groups was 8.89 mmol/100g. And the maximum value was found in the group 4 （1% chitosan complex coating）, which was higher than control by 28.4%. After 20 d, Vc in group 1 （1% chitosan complex coating and 1 mmol/L salicylic acid） was 2.86 times as high as control. The treatment of 1% chitosan complex coatting showed the best fresh-keeping effect. The salicylic acid treatment inhibited the respiratory intensity of blueberry, and thus prolonged the shelf-life. In a 20 d storage at low temperature, the coating groups could extend 5-7 shelf life days than that of control group. In addition, this method could ensure the taste, flavor and nutritional value of blueberry.

关 键 词：蓝莓 壳聚糖复合膜 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]