壳聚糖-甲氧基果胶涂膜在蓝莓冷藏保鲜中的应用  

Chitosan-cothxy Pectin Coating to Improve the Physiological Characteristics of Cold Storage Blueberry

作　　者：姜燕[1] 柳佳齐[1] 尤婷婷[1] 张海悦[1] 

机构地区：[1]长春工业大学化学与生命科学学院,长春130012

出　　处：《食品工业》2015年第7期151-155,共5页The Food Industry

基　　金：教育部留学回国人员科研启动基金;吉林省科技发展计划基金(201201128)

摘　　要：将壳聚糖-甲氧基果胶复合涂膜应用于蓝莓冷藏（4℃）保鲜。贮藏前期,对照组与涂膜组的蓝莓各项生理指标差异不显著;10~15 d后,差异逐渐显著：冷藏条件下,涂膜有效降低了果实的腐烂率和失重率,延缓了果实的软化,保持8.75 CO2 mg·kg-1·h-1左右呼吸强度的生长状态;20 d时对照组VC含量下降12.92%,涂膜组下降8.04%,维持贮藏后期较高的CAT及POD活性,减少MDA积累,减轻对细胞损害,保持了果实的营养成分。此外,涂膜后蓝莓的玻璃态转变温度Tg’从-33.83℃提高至-26℃,为实现蓝莓的玻璃化贮藏提供了参考。Chitosan-cothxy Pect-in coating -and-cold-storage-（4℃） Were combined-to keep fresh and physiological metabolism of blueberry. The results showed that the difference on physiological indexes of control and coating ones were not significant at the beginning of storage. After storaged for 10~15 d. Chitosan-cothxy pectin coating reduced the decay rate and weight loss of blueberries, and delayed blueberry soften significantly. VC of control ones decreased 12.92%, but that of coating ones decreased 8.04%. Coating storage maintained growth with respiration intensity 8.75 CO2 mg kg-1 h-1 and high CAT and POD activity at later storage, which reduced the accumlation of MDA and cell damage. The result was that chitosan-cothxy pectin coating maintained the nutritional content. Besides, the glass transition temperature of blueberry with chitosan coating increased from -33.83 ℃ to -26℃, which could benefit glass transition preservation for blueberry.

关 键 词：壳聚糖 甲氧基果胶 涂膜保鲜 蓝莓 玻璃态转变温度 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]