壳聚糖/纳米ZnO复合涂膜对蓝莓保鲜效果的研究  

Effects of Chitosan/Nano-ZnO Composite Coating on Preservation of Blueberry

作　　者：杜珂涵 张亲心 黄天姿[1] 王春艳[1] DU Kehan;ZHANG Qinxin;HUANG Tianzi;WANG Chunyan(School of Food and Bioengineering,Xuzhou Institute of Technology,Xuzhou 221000,China)

机构地区：[1]徐州工程学院食品与生物工程学院,江苏徐州221000

出　　处：《食品科技》2023年第12期31-40,共10页Food Science and Technology

基　　金：徐州市科技计划项目(KC20186);大学生创新训练计划项目(xcx2022163)。

摘　　要：以壳聚糖溶液为基质,加入不同含量的纳米ZnO制成复合溶液进行涂膜研究,通过测定涂膜理化特性和涂膜后蓝莓的外观品质、感官、失重率、可滴定酸含量、维生素C含量、可溶性固形物含量、花青素含量,探究单一及复合涂膜对蓝莓的保鲜效果,为蓝莓的采后保鲜贮藏提供新途径。结果表明,壳聚糖/纳米ZnO复合涂膜相较于单一涂膜和空白处理有着更好的保藏效果,其中纳米ZnO浓度为1%的复合涂膜保鲜效果最佳;纳米ZnO浓度为1%的壳聚糖/纳米ZnO处理组相较于空白处理组蓝莓品相较为完好,失重率低,腐烂率低,感官评分高,维生素C含量高,可滴定酸含量高,可溶性固形物含量高,花青素含量的变化趋势平缓。故在蓝莓贮藏过程中,使用纳米ZnO浓度为1%的壳聚糖/纳米ZnO复合涂膜处理蓝莓可有效延长蓝莓的保鲜期。The objective of this research is to investigate the effect of chitosan/nano-ZnO complex coating on preservation of blueberries.The preservation effects were determined by measuring physiochemical properties of coating film,appearance quality,sensory perception,weight loss rate,titrable acid content,Vitamin C content,soluble solid content and anthocyanin content after coating blueberries.The results showed that the chitosan/nano-ZnO composite film had better preservation effect than single chitosan treatment and blank control.In all experiment groups,the optimal concentration for nano-ZnO was 1%.Compared with the blank treatment group,the 1%ZnO of chitosan/nano-ZnO film had better blueberry appearance,lower weight loss rate,lower decay rate,higher sensory score,higher vitamin C content,higher titrable acid content,and higher soluble solid content.The variation trend of anthocyanin content was not significant.In conclusion,coating 1%nano-ZnO/chitosan on blueberries during storage can effectively prolong the freshness life of blueberries.

关 键 词：壳聚糖 纳米ZNO 复合涂膜 蓝莓 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]