壳聚糖和苯甲酸钠对鲜切苹果品质的影响  

Effects of Chitosan and Sodium Benzoate on the Quality of Fresh-cut Apples

作　　者：季春艳 刘加雨 汪媛 周文文 王开放 黄鹏飞 刘艳红 JI Chunyan;LIU Jiayu;WANG Yuan;ZHOU Wenwen;WANG Kaifang;HUANG Pengfei;LIU Yanhong(School of Computer and Information Engineering,Fuyang Normal University,Fuyang 236037,China;School of biology and food engineering,Fuyang Normal University,Fuyang 236037,China)

机构地区：[1]阜阳师范大学信息工程学院,安徽阜阳236037 [2]阜阳师范大学生物与食品工程学院,安徽阜阳236037

出　　处：《信阳农林学院学报》2024年第2期102-106,115,共6页Journal of Xinyang Agriculture and Forestry University

基　　金：阜阳师范大学信息工程学院人才项目(2023xgrcxmy04)。

摘　　要：为了延长鲜切苹果的货架期,以红富士苹果为原料,分别采用自来水、1.0%壳聚糖溶液、1.4%苯甲酸钠溶液、1.0%壳聚糖溶液和1.4%苯甲酸钠溶液复合处理的方法对鲜切苹果进行涂膜保鲜处理,处理后的样品置于4℃冰箱中保存,在贮藏期间对每组分别进行感官评定、失重率、可溶性固形物含量、丙二醛含量和过氧化物酶含量的测定。试验结果表明,在4 d的贮藏时间内,1.4%苯甲酸钠处理组较其他处理组的保鲜效果好,可以使鲜切苹果保持较为新鲜的状态,延长鲜切苹果的货架期。本研究可为鲜切苹果保鲜技术的应用提供参考。In order to extend the shelf life of fresh-cut apples,Red Fuji Apples were used as raw materials.Fresh-cut apples were treated with a combination of running water,1.0% Chitosan solution,1.4% Sodium Benzoate solution,1.0% Chitosan solution,and 1.4% Sodium Benzoate solution.The treated samples were stored in a 4 ℃ refrigerator,and sensory evaluation,weight loss rate,soluble solid content,and determination of Malondialdehyde content and Peroxidase content.The experimental results show that the 1.4% Sodium Benzoate treatment group has the best preservation effect compared to other treatment groups during a storage time of4 days.It can keep fresh-cutapples in a relatively fresh state,extend the shelf life of fresh-cut apples,and provide reference for the application of fresh-cut apple preservation technology.

关 键 词：苯甲酸钠 壳聚糖 复合涂膜 鲜切苹果 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]