壳聚糖处理对采后建阳桔柚果实品质和贮藏特性的影响  

Effects of Different Concentrations of Chitosan Treatment on Quality Attributes and Storage Behavior of Harvested 'Jianyang Tangelo' Fruit

作　　者：纪颖[1,2] 林河通[2] 蒋璇靓[2,3] 黄华明[1] 李娜 肖烟云[2] JI Ying;LIN Hetong;JIANG Xuanjing;HUANG Huaming;LI Na;XIAO Yanyun(Fujian Forestry Vocational Technical College,Nanping,Fujian 353000,China;College of Food Science,Fujian Agriculture andForestry University,Fuzhou,Fujian 35000,China;College of Oceanology and Food Science,Quanzhou Normal University,Quanzhou,Fujian 362000,China)

机构地区：[1]福建林业职业技术学院,福建南平353000 [2]福建农林大学食品科学学院,福建福州350002 [3]泉州师范学院海洋与食品学院,福建泉州362000

出　　处：《热带作物学报》2019年第4期758-765,共8页Chinese Journal of Tropical Crops

基　　金：福建省财政厅项目(No.KLe16H01A);福建省教育厅教育科研项目(No.JA13390);福建省南平市自然科学基金联合资助项目

摘　　要：探讨不同浓度壳聚糖处理对采后建阳桔柚果实在(10±1)℃下贮藏的生理特性、营养品质和贮藏特性的影响。结果表明:与对照果实相比,壳聚糖处理能降低建阳桔柚果实的呼吸强度,延缓果皮细胞膜透性的升高,抑制果实表面色调角h°值下降,果肉能保持较高的可溶性固形物、可滴定酸度、总糖、维生素C和类胡萝卜素含量,减少建阳桔柚果实失重和腐烂,保持较高商品率。其中以稀释500倍壳聚糖处理的保鲜效果最佳,果实商品率一直保持在95%以上,感病指数控制在0.1以下,而且果肉基本无汁胞枯水现象,贮藏后期果实的失重率可控制在5%以内。因此认为,稀释500倍壳聚糖处理是保持采后建阳桔柚品质、延长其保鲜期的有效方式。The effects of different concentrations of chitosan treatment on the physiological attributes, nutritional quality and storage behavior of harvested ‘Jianyang Tangelo’ fruit during storage at (10±1)℃ were investigated. Compared with the control ‘Jianyang Tangelo’ fruit, chitosan treatment could reduce fruit respiration rate, delay the increase of pericarp cell membrane permeability, suppress the decrease of hue angle value of fruit surface, maintain higher contents of total soluble solids (TSS), titratable acidity, total sugars, vitamin C and carotenoid in the pulp of ‘Jianyang Tangelo’ fruit. In addition, chitosan treatment reduced fruit weight loss and fruit decay, kept higher rate of commercially acceptable fruit. Among the treatments, the fruits treated with chitosan diluted by 500 times showed the best quality, since the rate of commercially acceptable fruit maintained higher than 95%, the disease index kept lower than 0.1, the low water phenomenon of juicy cell was almost not observed and the weight loss rate could be controlled under 5%. The optimal chitosan treatment for ‘Jianyang Tangelo’ fruit was the 1:500 (Vchitosan: Vchitosan+water) dilution, which might be a pro mising method for keeping quality and prolonging shelf-life of harvested ‘Jianyang Tangelo’ fruit.

关 键 词：建阳桔柚 果实 壳聚糖 生理特性 营养品质 贮藏特性 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程] S666[轻工技术与工程—食品科学与工程]