复合涂膜处理对圣女果的贮藏保鲜效果研究  

Preservation Effect of Compound Coating Treatment on Cherry Tomatoes during Storage Time

作　　者：袁晨阳 张丽君 梁佳豪 姚玉阳 陈宇凌 李静 李小霞 陈学红[1] YUAN Chen-yang;ZHANG Li-jun;LIANG Jia-hao;YAO Yu-yang;CHEN Yu-ling;LI Jing;LI Xiao-xia;CHEN Xue-hong(College of Food EngineeringXuzhou University of Technology,Xuzhou 221000,China)

机构地区：[1]徐州工程学院食品工程学院

出　　处：《食品工业科技》2020年第4期247-251,共5页Science and Technology of Food Industry

基　　金：江苏高校“青蓝工程”资助项目

摘　　要：以体积比为2∶1的1.0%壳聚糖(CTS)与5.0%大豆分离蛋白(SPI)的复合涂膜液为基础,在其中分别加入0.2%硬脂酸(SA)、0.2%软脂酸(PA),对圣女果进行涂膜处理,以研究壳聚糖、蛋白质及脂类组成的复合膜对圣女果的保鲜效果。结果表明,复合涂膜处理能有效抑制圣女果贮藏期间聚半乳糖醛酸酶(PG)和果胶甲酯酶(PE)活性的上升,抑制圣女果硬度的降低和失重率的增加,保持较高的番茄红素含量和较低的呼吸强度,在一定程度上抑制膜脂过氧化产物丙二醛(MDA)的积累和V_C含量的降低,从而有效地保持了圣女果的贮藏品质,并且CTS/SPI/SA复合膜的效果要优于CTS/SPI/PA复合膜。To explore the preservation effect of compound coating treatment( chitosan,protein and lipid compound coating),cherry tomatoes were coated with 1% chitosan( CTS) and 5% soybean protein isolate( SPI) at a ratio of 2∶ 1( V∶ V) with 0.2%stearic acid( SA) or 0.2% palmitic acid( PA),respectively.Results showed that the compound coating treatment could effectively inhibit the increasing of polygalacturonase( PG) and pectin methesterase( PE) activities,inhibit the decreasing of hardness and increasing of weight loss,maintain the higher lycopene content and the lower respiration intensity of cherry tomatoes during storage time. To some extent,the accumulation of malondialdehyde( MDA) as membrane lipid peroxidation products and the decrease of vitamin C were inhibited by compound coating treatment. Thus,the compound coating treatment could effectively keep the qualities of cherry tomatoes during storage time,and better preservation effect of compound coating in CTS/SPI/SA was found better than that CTS/SPI/PA.

关 键 词：壳聚糖 大豆分离蛋白 硬脂酸 软脂酸 涂膜 圣女果 保鲜效果 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]