氧化玉米淀粉涂膜对两种低温贮藏条件下‘李广杏’果实保鲜效果的比较  

Comparison of preservation effects of oxidized corn starch coating on apricot fruits during low temperature storage at two different temperatures

作　　者：任映玥 郁小森 于广伟[1] 王毅[1] 李永才 毕阳[1] REN Ying-yue;YU Xiao-sen;YU Guang-wei;WANG Yi;LI Yong-cai;BI Yang(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《甘肃农业大学学报》2020年第4期163-167,共5页Journal of Gansu Agricultural University

基　　金：公益性行业(农业)科研专项(201303075);甘肃农业大学伏羲青年英才项目(Gaufx-02Y03).

摘　　要：【目的】比较氧化玉米淀粉涂膜对2种低温贮藏条件下‘李广杏’果实的保鲜效果.【方法】以商业成熟‘李广杏’果实为原料,采用3%氧化玉米淀粉对果实进行涂膜,研究处理果实在0℃和7℃贮藏期间失质量率、腐烂率及硬度等品质指标的变化.【结果】氧化玉米淀粉涂膜处理可有效降低杏果实低温贮藏期间的失质量率和腐烂率,7℃下的抑制效果要明显优于0℃.此外,涂膜处理还可有效维持7℃冷藏期间杏果实的可溶性固形物含量,减缓可滴定酸含量和果实硬度的下降速率,增加果皮亮度,可使果实的采后货架期延长至24 d左右.【结论】氧化玉米淀粉涂膜可有效降低‘李广杏’低温贮藏期间的失质量率和腐烂率,维持果实品质,延长采后货架期.【Objective】To compare of oxidized corn starch coating on the preservation effect of‘Liguang’apricot fruits during low temperature storage at two different temperatures.【Method】The commercial mature fruit were coated with 3%oxidized corn starch.The changes of weight loss rate,decay rate,firmness,total soluble solids and titratable acid contents,and color were determined under 0℃and 7℃storage temperatures.【Result】The results showed that oxidized corn starch coating significantly inhibited fruit weight loss rate and decay rate during storage,the inhibition effect at 7℃was better than 0℃.Coating with oxidized corn starch at 7℃effectively maintained the contents of total soluble solids,delayed the decreases in titratable acid contents and firmness,improved the color of fruit and extended shelf life of apricot fruit to 24 days.【Conclusion】Oxidized corn starch coating significantly inhibited fruit weight loss rate and decay rate,maintained fruit quality and prolonged the shelf life.

关 键 词：李广杏 低温 氧化淀粉 涂膜 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]