玫瑰精油和壳聚糖复合涂膜对草莓保鲜效果的影响  

Effect of Rose Essential Oil and Chitosan Composite Coating on Strawberry Preservation

作　　者：车雨晴 张红[1] 赵屹 张慧欣 CHE Yu-qing;ZHANG Hong;ZHAO Yi;ZHANG Hui-xin(Dezhou University,Dezhou 253000,China)

机构地区：[1]德州学院,山东德州253000

出　　处：《中国果菜》2021年第6期61-66,共6页China Fruit & Vegetable

基　　金：2018年度山东省本科高校教改项目“适应区域发展的食品质量与安全专业应用型实践教学课程群改革与探索”(M2018X016);教育部产学研协同育人项目“融合科创活动,提升学生职业能力”(201802242027)。

摘　　要：以草莓为材料,配制浓度分别为0.1%、0.2%、0.4%、0.6%、0.8%玫瑰精油-壳聚糖复合涂膜液对草莓进行涂膜保鲜,以1.25%壳聚糖溶液浸泡草莓为对照组,草莓自然晾干后,于4℃下冷藏储存,每隔24 h测定草莓的失重率、腐烂指数、可溶性固形物含量、维生素C含量及总酸含量,研究不同浓度玫瑰精油-壳聚糖复合涂膜液对草莓的保鲜效果。结果表明,0.2%玫瑰精油-壳聚糖复合涂膜处理草莓经9 d冷藏储存后,失重率为8.86%、腐烂率为15.79%,可溶性固形物含量下降至6.8%、维生素C含量为50.72 mg/100 g,总酸含量为0.62%,保鲜效果最好。In this paper,0.1%,0.2%,0.4%,0.6%and 0.8%rose essential oil chitosan composite coating solution were used for strawberry preservation.The strawberry soaked in 1.25%chitosan solution was used as control group.After natural drying,strawberry was ferigerated at 4℃for storage.The weight loss rate,decay index,soluble solid content,storage time and storage time of strawberry were measured every 24 hours.The preservation effect of rose essential oil chitosan composite coating solution with different concentrations on strawberry was studied.The results showed that the weight loss rate was 8.86%,the decay rate was 15.79%,the soluble solid content was 6.6%,the VC content was 50.72 mg/100 g,and the total acid contngt was 0.62%,after 9 days cold storage.

关 键 词：玫瑰精油 壳聚糖 草莓 保鲜 

分 类 号：TS205.9[轻工技术与工程—食品科学]