壳聚糖-植物精油复合保鲜液对圣女果保鲜效果的影响  

Study on the Effect of Chitosan and Plant Essential Oil Composite Solution on Fresh Preservation of Cherry Tomatoes

作　　者：李远颂[1] 朱莉[2] 邱月丰 

机构地区：[1]海南大学研究生处,海口570228 [2]海南大学材料与化工学院,海口570228

出　　处：《食品工业》2017年第8期10-13,共4页The Food Industry

基　　金：海南省高等学校科学研究项目(编号:HNKY2014-13)

摘　　要：以圣女果为原料,采用涂膜法研究壳聚糖-植物精油复合保鲜液对圣女果的保鲜作用。用复合保鲜液对圣女果进行涂膜保鲜处理,测定室温贮藏过程中圣女果的失重率、坏果率、VC含量、可滴定酸含量的变化,并对比不同植物精油的保鲜效果。结果表明,0.049%茶树精油+1%羧化壳聚糖+1.5%无水乙醇+0.5%吐温-80组成的复合保鲜体系的保鲜效果较好,能有效抑制圣女果的腐烂,降低圣女果中营养物质的转化和消耗,延长保鲜期。Cherry tomatoes were selected as raw material, the effect of chitosan and plant essential oil composite solution on cherry tomatoes freshness was studied by using the method of coating. After the treatment of coating on cherry tomatoes by the composite solution, the physicochemical properties of weight-loss rate, bad-fruit rate, VC and titrable acid were assayed during the storage at room temperature, and the preservation effect of different plant essential oils were compared. The results indicated that the best preservation condition was 0.049% of tea tree essential oil, 1% of carboxylated chitosan, 1.5% of absolute ethanol, and 0.5% of tween-80. It could keep the quality of cherry tomatoes and delay the conversion and consumption of nutrients. The storage life of cherry tomatoes was prolonged.

关 键 词：壳聚糖 植物精油 圣女果 复合保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]