丁香油壳聚糖及其复合涂膜方式对鲜切甜瓜品质的影响  

Effect of Clove Oil,Chitosan and Their Complexes Coating on Qualities of Fresh-cut Melon

作　　者：时月 李玥 王宇滨[1,3] 马越 赵晓燕[1,4] 张超 SHI Yue;LI Yue;WANG Yubin;MA Yue;ZHAO Xiaoyan;ZHANG Chao(Beijing Academy of Agriculture and Forestry Sciences,Beijing Vegetable Research Center,Beijing 100097,China;Jiangnan University,Wuxi,Jiangsu 214000,China;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing,Beijing 100097,China;Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas,Beijing 100097,China)

机构地区：[1]北京市农林科学院蔬菜研究中心,北京100097 [2]江南大学,江苏无锡214000 [3]果蔬农产品保鲜与加工北京市重点实验室,北京100097 [4]农业农村部蔬菜产后处理重点实验室,北京100097

出　　处：《农产品加工》2021年第15期1-5,共5页Farm Products Processing

基　　金：现代农业产业技术体系资助项目(CARS-25);北京市自然科学基金资助项目(6172013);北京市农林科学院协同创新中心项目(KJCX201915)。

摘　　要：研究丁香油、壳聚糖及复合涂膜方式处理对鲜切甜瓜品质的影响。以无菌水涂膜处理作为对照组,评价丁香油组、壳聚糖组、丁香油-壳聚糖双层涂膜组和丁香油-壳聚糖复合膜组对鲜切甜瓜失重率、电导率、硬度、颜色、菌落总数、pH值、可溶性固形物和维C含量的影响。与对照组相比,丁香油-壳聚糖复膜涂膜处理组抑菌效果最佳,失重率降低18.8%,可溶性固形物含量提高10.4%,并且有效维持果肉中维C含量,延缓果实软化和颜色改变,维持了鲜切甜瓜的新鲜品质。The effects of clove oil,chitosan and composite coating on qualities of fresh-cut melon were evaluated.The effects of clove oil coating,chitosan coating,clove oil/chitosan double coating and clove oil and chitosan composite coating on weight loss,relative electrical conductivity,hardness,color,total number of colonies,pH value,soluble solids content and VC content of fresh-cut melon were compared with control.Compared with the control,the clove oil and chitosan composite coating treatment showed the best antibacterial effect,and the weight loss rate decreased by 18.8%,the soluble solid content increased by 10.4%,the VC content was maintained,and the fruit softening and color change were delayed.The clove oil and chitosan composite coating maintained the fresh qualities of fresh-cut melon.

关 键 词：鲜切甜瓜 壳聚糖 丁香油 涂膜处理 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]