储藏过程中不同涂膜处理方式对槟榔鲜果品质的影响  

Quality Change of Different Coating Agents on Fresh Areca catechu L.During Storage Process

作　　者：刘璨 陈华[1,2,3] 唐敏敏[2,3] 宋菲 张玉锋[2,3] 罗诗怡 LIU Can;CHEN Hua;TANG Minmin;SONG Fei;ZHANG Yufeng;LUO Shiyi(College of Food Science and Technology,Huazhong Agricultural University,Wuhan,Hubei 430070,China;Coconut Research Institute,Chinese Academy of Tropical Agricultural Sciences,Wenchang,Hainan 571339,China;Hainan Engineering Research Center of Areca Nut Industry,Wenchang,Hainan 571339,China)

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]中国热带农业科学院椰子研究所,海南文昌571339 [3]海南省槟榔产业工程研究中心,海南文昌571339

出　　处：《热带作物学报》2023年第1期186-197,共12页Chinese Journal of Tropical Crops

基　　金：海南省自然科学基金高层次人才项目(No.320RC737)。

摘　　要：为探究不同涂膜处理对槟榔鲜果储藏过程中品质的影响,以无菌蒸馏水(CK)、壳聚糖(T_(1))、壳聚糖-茶多酚-百里香酚(T_(2))3组涂膜剂分别对槟榔鲜果进行表面涂膜处理后装于PE带孔包装袋中,测定13℃、65%相对湿度下贮藏40 d鲜果的品质变化规律。结果表明,T_(1)和T_(2)涂膜处理有效延缓和抑制了鲜果腐烂软化、果仁褐变、黄化、失水皱缩,货架期可从常温5 d延长至处理后35 d。相较于CK组,T_(1)处理有效抑制了鲜果黄化,但T_(2)处理综合保鲜效果最佳,除可增强鲜果初期抗氧化能力外,还可显著抑制失重率和腐烂率上升,第35天时腐烂率仅为8%。同时,T_(2)处理的鲜果色泽更加稳定,果仁褐变不明显。另外,呼吸强度、硬度、纤维素和木质素含量等指标的变化情况表明,储藏25 d后,T_(2)涂膜处理可稳定维持储藏期内鲜果生理代谢能力,保鲜效果显著优于CK组,因此T_(2)涂膜处理可作为一种绿色安全、经济、有效的槟榔鲜果保鲜方法。To investigate the effects of different coating treatments on the quality of betel nut fresh fruits during storage,three groups of coating agents,aseptic distilled water(CK),chitosan(T_(1)),and chitosan-chitosan-thymol(T_(2)),were used to coat the surface of betel nut fresh fruits and then packed in PE bags with perforations to determine the quality changes of fresh fruits stored at 13℃and 65%relative humidity for 40 days.The results showed that the T_(1)and T_(2)film treatments effectively delayed and inhibited fruit decay and softening,kernel browning,yellowing,water loss and shrinkage,and extended the shelf life from 5 days to 35 days.Compared with the CK group,the T_(1)treatment effectively inhibited fruit yellowing,but the T_(2)treatment had the best overall preservation effect,which not only enhanced the initial antioxidant capacity of fresh fruits,but also significantly inhibited the increase of weight loss and decay rate,and the decay rate was only 8%at the 35th day.At the same time,the color of fresh fruits was more stable and the browning of kernels was not obvious in T_(2)treatment.In addition,the changes of respiratory intensity,hardness,cellulose and lignin content had showed that the T_(2)coating treatment could maintain the physiological and metabolic capacity of fresh fruits during the storage period after 25 days,and the freshness preservation effect was significantly better than that of the CK group,so the T_(2)coating treatment can be used as a green,safe,economic and effective method to preserve fresh fruits of betel nut.

关 键 词：槟榔鲜果保鲜 涂膜处理 褐变程度 抗氧化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]