可食性膜对鲜切水蜜桃保鲜效果的研究  

Effect of Edible Film on Preservative Property of Peaches

作　　者：张小琴[1] 石磊[2] 周家华[2] 常虹[2] 熊融[2] 张宇昊[1] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]北京市农林科学院林业果树研究所,北京100093

出　　处：《河南农业科学》2016年第5期152-156,共5页Journal of Henan Agricultural Sciences

基　　金：北京市农林科学院青年科研基金项目(QNJJ201426)

摘　　要：为了延长鲜切水蜜桃的保鲜时间,以不同含量的葡甘聚糖、柠檬酸、维生素C(Vc)以及氯化钙制备可食性膜,考察其对鲜切水蜜桃货架期、理化指标以及感官指标的影响。结果表明:可食性膜能很好地延长鲜切水蜜桃的货架期,维持其良好的理化指标,保持较高的感官品质。最佳可食性膜的配方为:2.0%葡甘聚糖、1.5%Vc、0.10%柠檬酸、1.0%氯化钙。该可食性膜能使鲜切水蜜桃的货架期达到7 d。In order to extend the preservation time of fresh-cut peach,the edible film were made by glucomannan,citric acid,vitamin C and calcium chloride to study the effects of them on the shelf life of fresh-cut peaches,physical index and sensory index. Experimental results showed that the edible film could well extend the shelf life of fresh cut peach,maintain its good physical and chemical indicators,keep high sensory quality. The best recipe for the edible film was 2. 0% glucomannan,1. 5% vitamin C,0. 10% citric acid,1. 0% calcium chloride,the edible film could make the shelf life of fresh cut peach up to 7 days.

关 键 词：可食性膜 水蜜桃 鲜切 

分 类 号：S662.1[农业科学—果树学]