壳聚糖和植物乳杆菌CM-3复合涂膜剂在草莓保鲜中的应用研究  

Application of chitosan and Lactobacillus plantarum CM-3 composite coating agent in fresh-keeping of strawberries

作　　者：陈巍[1] 龚彦菁 陈露[1] 刘叶玲 陈岑[1] CHEN Wei;GONG Yanjing;CHEN Lu;LIU Yeling;CHEN Cen(College of Tea and Food Technology,Jiangsu Polytechnic College of Agriculture and Forestry,Jurong 212400)

机构地区：[1]江苏农林职业技术学院茶与食品科技学院,句容212400

出　　处：《中国食品添加剂》2024年第10期29-35,共7页China Food Additives

基　　金：句容市民生科技计划项目(2020SA00066);江苏农林职业技术学院院级项目(2021kj54和2023kj19)。

摘　　要：为了开发适合草莓采后果实的新型涂膜保鲜技术,探究壳聚糖溶液与不同菌体浓度的植物乳杆菌CM-3(0、0.5、1、2 g/100 mL)复合涂膜对室温贮藏草莓(20±1)℃的保鲜效果。结果表明:相比于未涂膜的空白处理和壳聚糖单一涂膜,壳聚糖和0.5 g/100 mL乳酸菌菌体复合涂膜的保鲜效果最佳。经8 d贮藏后,与对照相比,草莓腐烂率和失重率分别减少了20%和0.74%;硬度、可溶性固形物含量、可滴定酸含量和Vc含量分别提高了56.85%、15.19%、5.33%和10.36%。壳聚糖和一定浓度的乳酸菌菌体复合涂膜可以显著抑制草莓的腐败变质,有效地延缓果实品质和营养价值的损失。In order to develop a novel coating preservation technology suitable for post-harvest strawberries,the preservation effects of chitosan solution combined with different cell concentrations of Lactobacillus plantarum CM-3(0,0.5,1,and 2 g/100 mL)composite coating on strawberries stored at room temperature(20±1)℃was investigated.The results showed that compared to the blank treatment without coating and the single chitosan coating,the composite coating of chitosan and 0.5 g/100 mL of Lactobacillus cell had the best preservation effect.After 8 days of storage,compared with the control,the decay rate and weight loss rate of strawberries decreased by 20%and 0.74%respectively;The hardness,soluble solid content,titratable acid content and vitamin C content increased by 56.85%,15.19%,5.33%,and 10.36%,respectively.Chitosan and a certain concentration of Lactobacillus cell composite coating could significantly inhibit the spoilage of strawberries,effectively delaying the loss of fruit quality and nutritional value.

关 键 词：壳寡糖 乳酸菌 复合涂膜 草莓 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS255.3[轻工技术与工程—食品科学与工程]