壳聚糖丁香精油生物涂膜保鲜剂对圣女果品质的影响  

Research on the Effect of Chitosan Coating Enriched with Clove Oil on the Quality of Cherry Tomatoes

作　　者：芮光伟[1] 邢亚阁[1] 许青莲[1] 张丽珠[1] 

机构地区：[1]西华大学生物工程学院食品生物技术重点实验室,四川成都610039

出　　处：《西华大学学报（自然科学版）》2014年第5期41-44,共4页Journal of Xihua University:Natural Science Edition

基　　金：四川省食品生物技术重点实验室项目资助;四川省食品生物技术重点试验室;粮油工程与食品安全重点实验项目(SZJJ2014-003 and SZJJ 2014-002);西华大学"青年学者"培养计划资助(01201413);西华大学重点科研基金项目(Z1120539)

摘　　要：将壳聚糖丁香精油涂膜保鲜剂用于圣女果贮藏保鲜,果实在8℃条件下贮藏12 d,对照组果实失重率、腐烂率、可滴定酸含量、Vc含量、PPO活性和感官评价分别为6.45%、17.3%、0.33%、4.36 mg/100g、9.87 U/g和3.80分,而经壳聚糖丁香精油涂膜保鲜剂处理的样品分别为3.12%、4.7%、0.53%、5.93mg/100g、14.87U/g和6.7分。结果表明,壳聚糖丁香生物保鲜剂可有效抑制鲜圣女果果实的腐烂,较好地保持果实品质,一定程度上可延长货架期。The application of chitosan coating enriched clove oil in the quality of cherry tomato was investigated .After stored at 8＆#176; C for 15 days, the weight loss ratio, decay ratio, vitamin C content, tritatable acidity content, PPO activity and sensory acceptability scores for control samples were 36.45%、17.3%、0.33%,4.36mg/100g、9.87U/g and 3.80 scores,respectively, which were 3.12%, 4.7%、0.53%、5.93mg/100g、14.87U/g and 6.7 scores for the samples treated by chitosan -oil coating respectively .The combined treatment of chitosan coating and clove oil showed lowest microbial growth and could keep the quality of cherry tomato .The shelf life of cherry tomato was extended .

关 键 词：壳聚糖 丁香精油 保鲜剂 圣女果 

分 类 号：TS201.1[轻工技术与工程—食品科学]