复合涂膜处理对火龙果常温贮藏品质的影响  

Effect of Coating Agent on Storage Quality of Pitaya during Room Temperature Storage

作　　者：玉新爱[1] 杨昌鹏[2] 吴琳[1] 黄桂香[1] 

机构地区：[1]广西大学农学院,广西南宁530005 [2]广西农业职业技术学院,广西南宁530007

出　　处：《保鲜与加工》2016年第1期35-39,共5页Storage and Process

摘　　要：以新鲜红肉火龙果为试材,分别用不同浓度的蔗糖基聚合物和海藻酸钠复配涂膜液浸泡处理1 min,于常温（29~31℃）下贮藏11 d,研究不同浓度复合涂膜液处理对火龙果常温贮藏品质的影响。结果表明,各涂膜处理组均能有效减缓果实水分的蒸发、降低失重率、延缓可溶性固形物、可滴定酸、可溶性糖、可溶性蛋白质含量的下降。在常温贮藏条件下,火龙果能存放8~9 d,比对照（清水处理）可延长2~4 d。其中,5%蔗糖基聚合物＋1%海藻酸钠处理的保鲜效果最佳,贮藏7 d后才出现腐烂果,比对照推迟了4 d。Fresh red pitaya was soaked in different concentrations of composite coating agents of sucrose-based polymers and sodium alginate for 1 min, and then stored at room temperature （29-31 ℃） for 11 days, in order to study the effects of different complex coating agents on preservation quality of red pitaya during storage. The results showed that, the film coating treatments could effectively reduce the evaporation of fruit water and weight loss rate, delay the decline of contents of soluble solids, titratable acid, soluble sugar and soluble protein. Under normal storage conditions, red pitaya could store for 8 -9 days, and prolonged the shelf life for 2 -4 days compared with the control （water treatment）. Among them, the treatment of 5% sucrose-based polymers ＋1% sodium alginate had the best preservation effect, appeared rotten fruit after 7 days storage, and postponed 4 days compared with the control.

关 键 词：火龙果 涂膜 蔗糖基聚合物 海藻酸钠 贮藏 品质 

分 类 号：S667.9[农业科学—果树学]