鱼鳞明胶-琼脂-AgNPs复合膜对枇杷的保鲜效果  

Effect of Fish Scale Gelatin-Agar Composite Film Incorporated with Silver Nanoparticles on Preservation Quality of Loquat Fruits

作　　者：张金丽[1,2] 陈子和 陈燕婷 任中阳 张珅 李清彪 ZHANG Jinli;CHEN Zihe;CHEN Yanting;REN Zhongyang;ZHANG Shen;LI Qingbiao(College of Harbour and Environment Engineering,Jimei University,Xiamen 361021,China;College of Food and Biological Engineering,Jimei University,Xiamen 361021,China)

机构地区：[1]集美大学港口与环境工程学院,福建厦门361021 [2]集美大学食品与生物工程学院,福建厦门361021

出　　处：《集美大学学报（自然科学版）》2020年第6期411-419,共9页Journal of Jimei University：Natural Science

基　　金：国家自然科学基金项目(41976124);福建省科技计划引导性项目(2018Y0064);厦门市科技计划项目(3502Z20173029);福建省教育厅科技项目(JA15261)。

摘　　要：以枇杷为材料,研究添加0.04%(以膜基质干重计)低浓度银纳米颗粒(silver nanoparticles,AgNPs)的鱼鳞明胶-琼脂复合膜包装的保鲜效果,测定贮藏期间枇杷果实生理指标的变化,并与鱼鳞明胶-琼脂复合膜、泡沫网套和PE保鲜袋包装进行对比。结果表明,与3组对照相比,添加AgNPs的鱼鳞明胶-琼脂复合膜包装能有效降低枇杷果实的腐烂率和失重率,抑制硬度的下降,延缓VC、还原糖和可溶性固形物含量的降低。可见,添加0.04%(以膜基质干重计)低浓度AgNPs的鱼鳞明胶-琼脂复合膜对枇杷具有良好的保鲜效果。The effect of fish scale gelatin-agar composite film incorporated with 0.04%low concentration of silver nanoparticles(AgNPs)packages on preservation quality of loquat fruits was investigated,and the changes of physiological indexes of loquat fruits were measured during the storage.Compared with foam fruit net packages,PE packages and fish scale gelatin-agar composite film packages,the fish scale gelatin-agar composite film incorporated with AgNPs packages could significantly reduce the decay and weight loss of loquat fruits,inhibit the loss of firmness,delay the reducing of vitamin C,reducing sugar and total soluble solids.Therefore,the fish scale gelatin-agar composite film incorporated with low concentration of silver nanoparticles could improve the preservation quality.

关 键 词：鱼鳞明胶 琼脂 银纳米颗粒 纳米复合膜 保鲜 枇杷 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]