葡甘露聚糖改性复合膜在荔枝常温涂膜保鲜应用  

Application of Konjac Glucomannan's Modified Compound Membrane in Litchis' Normal Temperature Coating Preservation

作　　者：李坚斌[1] 刘继栋[1] 郭海蓉[1] 陈小云[1] 张帆[1] 

机构地区：[1]广西大学轻工与食品工程学院,南宁530004

出　　处：《食品工业》2015年第1期153-156,共4页The Food Industry

基　　金：国家自然科学基金项目(31160326);广西自然科学基金项目(2011GXNSFA018058)

摘　　要：荔枝在采摘之后,很容易会散失水分,表皮磨损,滋生微生物等不利于其储藏保鲜。利用葡甘露聚糖改性复合膜,在荔枝果皮上涂膜,与周围环境之间建立一道屏障,保护荔枝果实。After picking, litchis lose moisture easily. Its skin will be weared down, and the microbe is breed, which against it＇s fresh during storage. Konjac glucomannan＇s modified compound membrane is used in coating on the litchis＇ peel. A barrier is established against the surrounding environment, protecting the litchis＇ fruit.

关 键 词：荔枝常温保鲜 改性复合膜 涂膜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]