氧化玉米淀粉涂膜对低温贮藏期间甜樱桃生理及品质的影响  

Effect of Coating with Oxidized Corn Starch on Physiological Properties and Quality of Sweet Cherry during Cool Storage

作　　者：于广伟[1] 王毅[1] 郁小森 李永才[1] 毕阳[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品科学》2015年第22期192-196,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2013BAD19B01);甘肃农业大学青年导师基金项目(GAU-QNDS-201208)

摘　　要：以"红灯"甜樱桃为材料,研究在采后0℃和7℃条件下氧化玉米淀粉涂膜对果实保鲜效果的影响。结果表明,氧化玉米淀粉涂膜可有效延缓低温贮藏期间甜樱桃果实的质量损失率和呼吸强度,降低细胞膜透率,抑制丙二醛的积累。此外,氧化玉米淀粉涂膜还可有效维持果实的可溶性固形物、可滴定酸、抗坏血酸(VC)含量,保持果实的外观、风味和口感;0℃条件下涂膜处理的保鲜效果要显著优于7℃。由此表明,氧化玉米淀粉涂膜可有效延缓冷藏期间甜樱桃果实的成熟衰老,最大限度地保持果实品质,可作为新型的果蔬涂膜材料,应用于水果、蔬菜的实践采后保鲜过程。This study assessed the effect of coating with oxidized corn starch on postharvest preservation of fruits of sweet cherry cultivar ＇Hongdeng＇ stored at 0 ℃ and 7 ℃,respectively.Results showed that coating with oxidized corn starch effectively decreased the weight loss rate and respiration rate,maintained membrane permeability,and inhibited the accumulation of malondialdehyde（MDA）.In addition,the coating treatment also effectively maintained the contents of total soluble solid,titratable acidity and VC,and a better appearance,flavor and taste of fruit.The quality of coated fruit during storage at 0 ℃ was better than that at 7 ℃.It is suggested that coating with oxidized corn starch effectively delays the postharvest senescence of sweet cherry during cool storage and maintains the quality of fruits to the maximum extent,thus providing a new candidate coating material for fruits and vegetables.

关 键 词：甜樱桃 低温 氧化玉米淀粉 涂膜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]