壳聚糖+植酸复合涂膜对鲜切哈密瓜保鲜效果的影响  

Preservation Effect of Natural Film with Chitosan Combining Phytic Acids on Fresh-Cutting Cantaloupe

作　　者：王艳[1] 汤卫东[2] 张亮[1] WANG Yan;TANG Weidong;ZHANG Liang(Shandong Tourism Vocational College,Ji’nan 250200,China;University of Ji’nan,Ji’nan 250200,China)

机构地区：[1]山东旅游职业学院,山东济南250200 [2]济南大学,山东济南250200

出　　处：《食品科技》2022年第4期48-53,共6页Food Science and Technology

基　　金：山东省软科学项目(09YJA751036);山东省教育厅科技项目(TJY0625,TJY0903)。

摘　　要：为探究分析壳聚糖、植酸涂膜与鲜切哈密瓜保鲜效果之间的作用关系,采用壳聚糖、植酸以及壳聚糖+植酸复合涂膜对鲜切哈密瓜进行相应的处理。研究表明,通过复合涂膜处理技术,有利于降低鲜切哈密瓜质量损失率,保持原本的硬度与色度,可以降低可滴定酸含量上升速率,维持Vc含量,阻止霉菌和酵母的侵染,抑制POD、CAT活性。将物品储藏至第10天时,复合涂膜鲜切哈密瓜的△E为对照组的28.03%,失重率低60.98%。壳聚糖+植酸复合涂膜可以将保护膜覆在水果表面,是一种有效的鲜切哈密瓜保鲜手段,相较于壳聚糖或植酸单一处理方法表现出显著优越性。In order to explore and analyze the relationship between chitosan,phytic acid coating and the preservation of fresh-cut cantaloupe,chitosan,phytic acid and chitosan+phytic acid composite coating were used in this experiment to perform corresponding treatments on fresh-cut cantaloupe.According to research,the composite coating treatment technology can help reduce the weight loss rate of fresh-cut cantaloupe,maintain the original hardness and color,reduce the increase rate of titratable acid content,maintain Vc content,and prevent mold and yeast infection,inhibit the activity of POD and CAT.When the samples were stored to the 10th day,theΔE of the fresh-cut cantaloupe with the composite coating film was 28.03%of that of the control group,and the weight loss rate was 60.98%lower.The chitosan+phytic acid composite coating film can cover the surface of the fruit with a protective film.It is an effective freshcut cantaloupe preservation method.Compared with the single treatment method of chitosan or phytic acid,it shows significant advantages.

关 键 词：哈密瓜 壳聚糖 植酸 涂膜 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]