姜黄素保鲜剂对采后沙糖橘保鲜效果研究  

Storage Effects of Curcumin Antistaling Agent on Post-Harvest Sugar Orange

作　　者：司徒满泉[1] 吴成见 康益轩 赖健[2] Situ Manquan;Wu Chengjian;Kang Yixuan;Lai Jian(Food and Biotechnology Institute Guangdong Industry Polytechnic, Guangzhou 510300, China;Light Industry and Food College, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China)

机构地区：[1]广东轻工职业技术学院食品与生物技术学院,广东广州510300 [2]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《现代食品》2019年第8期9-12,16,共5页Modern Food

基　　金：广东省科技计划项目(编号:2009B020201010)

摘　　要：采后沙糖橘经预贮及姜黄素保鲜剂(姜黄素及黄原胶含量均为0.05%)浸果处理0.5~2.0min后,在温度(8±1)℃及相对湿度85%~90%的贮藏条件下经80d的贮藏。结果表明,经姜黄素保鲜剂浸泡处理的沙糖橘果实,其果实的病烂率和失重率均显著低于对照,果实的可溶性固形物、可滴定酸及Vc等主要营养成分的呼吸消耗损失也明显被抑制。Postharvest sugar orange was stored under the condition of (8±1)℃ and RH 85%~ 90% after prestorage for 42 days and dipped by curcumin antistaling agent (including curcumin 0.05%, xanthan gum 0.05%) for 0.5 ~ 2.0 min. The results showed that the sugar orange by dipped of curcumin antistaling agent, the percent of rotten and the loss of weight were significantly lower than the control, the consumption of breathing loss of soluble solids, titratable acid and Vc of the fruit also were inhibited obviously, at the end of 80 d of storage.

关 键 词：沙糖橘 姜黄素保鲜剂 保鲜效果 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]