聚乙烯醇柠檬酸改性薄膜对鲜切苹果保鲜性能的影响  

Preservation Effects of Citric Acid Modified Polyvinyl Alcohol Film on Fresh-cut Apples

作　　者：张燕[1] 杨福馨[1] 蒋硕[1] 杨辉[1] 欧丽娟[1] 

机构地区：[1]上海海洋大学,上海201306

出　　处：《包装工程》2014年第9期32-35,共4页Packaging Engineering

基　　金：国家高技术研究发展863计划基金资助(2012AA0992301)

摘　　要：目的研究聚乙烯醇柠檬酸改性薄膜对鲜切苹果保鲜性能的影响。方法以市售红富士苹果为材料,进行鲜切处理,分别采用不同浓度柠檬酸改性的聚乙烯醇薄膜密封包装。以不含柠檬酸的聚乙烯薄膜包装为对照,在室温下贮藏6 d,研究添加柠檬酸的聚乙烯醇薄膜对鲜切苹果保鲜效果各指标的影响。结果贮藏到第6天时,C处理组的各项指标均优于对照组和其他处理组,可较好地保持果实硬度,对维持果实可溶性固形物含量、维生素C及感官评定有明显作用。结论质量分数为2%的柠檬酸改性的薄膜具有较好的保鲜效果。Objective To study the preservation effects of citric acid modified polyvinyl alcohol film on fresh-cut apples. Methods Fuji apples obtained from the market were subjected to fresh-cut processing and then sealed with polyvinyl alcohol films modified using different concentrations of citric acid, and the citric acid-free polyethylene film packaging was chosen as control. The freshness index of packaged apples was determined everyday during the storage period of 6 days. Results Compared with the other treatment groups, treatment group C was better in all indexes after stored for 6 days. It could maintain higher fruit firmness and showed better results in contents of soluble solids and vitamin C, as well as the sensory evaluation. Conclusion The experiment results showed that the film modified with 2% citric acid had good preservation effects.

关 键 词：柠檬酸 聚乙烯醇 鲜切苹果 保鲜 

分 类 号：TS206.4[轻工技术与工程—食品科学]