丁香油-壳聚糖复合膜涂膜处理对鲜切甜瓜品质的影响  

Effect of Clove Oil-chitosan Composite Film 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(Institute of Agri-food Processing and Nutrition,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China;Jiangnan University,Wuxi 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,农产品加工和食品营养研究所,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：《食品工业科技》2021年第24期278-283,共6页Science and Technology of Food Industry

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

摘　　要：目的:研究丁香油-壳聚糖复合膜涂膜处理对鲜切甜瓜菌落总数和品质的影响。方法:以未涂膜处理作为对照组,具有广谱抑菌作用的ε-聚赖氨酸涂膜处理作为阳性对照组,评价丁香油-壳聚糖复合膜涂膜处理在4℃贮藏5 d对鲜切甜瓜菌落总数、失重率、硬度、电导率、色度、pH、可溶性固形物含量和VC含量的影响。结果:ε-聚赖氨酸和丁香油-壳聚糖复合膜涂膜处理均能延缓鲜切甜瓜品质劣变。与阳性对照组相比,丁香油-壳聚糖复合膜涂膜处理组的菌落总数降低了一个数量级,以5.0 lg (CFU/g)为货架期菌落总数的阈值,复合膜组的货架期比对照组和阳性对照组分别延长了2.1和1.5 d;并且复合膜涂膜处理降低果肉细胞损伤程度,降低产品失重率18.18%,维持鲜切甜瓜原有的橘红色,提高鲜切甜瓜的硬度19.65%,提高鲜切甜瓜可溶性固形物含量8.18%。结论:丁香油-壳聚糖复合膜涂膜处理降低鲜切甜瓜表面菌落总数,并延缓其品质劣变。Objective: The effect of clove oil-chitosan composite film coating on total bacterial count and qualities of freshcut melon was evaluated. Method: The effects of clove oil-chitosan composite film coating on weight loss, hardness,relative electrical conductivity, color, pH, soluble solid content, VC content and total bacterial count of the fresh-cut melon were compared at 4 ℃ for 5 d with the uncoating group as the control, and the ε-polylysine coating group as the positive control. Results: Both ε-polylysine and clove oil-chitosan composite film coating groups could effectively maintaine qualities of the fresh-cut melon. The shelf life of the composite film groups was 2.1 and 1.5 d longer than that of the control and ε-polylysine coating group, respectively, when the threshold of the shelf life was 5.0 lg(CFU/g) of the total number of colonies. Compared to the ε-polylysine coating group, the clove oil-chitosan composite film coating group reduced the total number of colonies of the fresh-cut melon by an order of magnitude, reduced the degree of cell damage, maintained the original orange color, reduced the weight loss rate by 18.18%, and increased the hardness of products by 19.65% and soluble solids content by 8.18%. Conclusion: The clove oil-chitosan composite film coating reduced the total number of colonies and delayed the quality deterioration of fresh-cut melon.

关 键 词：鲜切甜瓜 壳聚糖 丁香油 Ε-聚赖氨酸 复合膜涂膜保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]