仙草胶-卡拉胶复合膜在枇杷保鲜中的应用  

Hsian-taso Gum and Carrageenan Composite Coating Application on Preservation of Fresh Loquat

作　　者：张龙涛[1] 陈荔红[1] 黄旭辉[1] 苏晓芳[1] 郑宝东[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《热带作物学报》2015年第7期1325-1329,共5页Chinese Journal of Tropical Crops

基　　金：福建农林大学科技创新团队支持计划(No.cxtd12009);福建省高等学校科技创新团队支持计划(闽教科[2012]03号)

摘　　要：为了开发枇杷贮藏保鲜新技术,以福建地产枇杷为试材,研究仙草胶-卡拉胶复合膜对枇杷贮藏期间的果实品质及采后生理变化的影响。研究结果显示,复合涂膜处理可以保护细胞膜,降低呼吸强度,抑制枇杷的生理代谢,减少营养物质的损失,加入的尼辛、纳他霉素等抑菌配料可抑制金黄色葡萄球菌、青霉菌等微生物的生长,提高贮藏的保鲜效果。To develop new preservative technology for loquat, the effect of composite edible coating （based on hsian-tsao gum, carrageenan, nisin and natamycin） on postharvest fruit quality and physiological characters were evaluated during cold storage at 4 ℃. Results showed that composite edible coating exhibited a beneficial effect on the overall quality of loquat in the preservation by protecting the cell wall and reducing respiratory intensity, inhibiting physiological metabolism and decreasing the nutrient loss. The anti-organism material, such as nisin and natamycin, showed significant inhibitory effects on Staphylococcus aureus, Listeria rnonocytogenes and Penicillium.

关 键 词：可食性膜 仙草胶 卡拉胶 抑菌 涂膜 枇杷 保鲜 

分 类 号：S667.3[农业科学—果树学]