魔芋葡甘聚糖可食性涂膜处理荔枝的保鲜效果  

Fresh-keeping effect of litchi coated with edible konjac glucomannan

作　　者：谢建华[1] 庞进 庞杰 

机构地区：[1]福建漳州职业技术学院食品化工系,福建漳州市363000

出　　处：《食品与机械》2003年第3期20-21,共2页Food and Machinery

基　　金：福建省科技项目 ( 2 0 0 0 z0 89);福建省自然科学基金(F0 0 0 16 );福建省教育厅基金(K2 0 0 33)资助项目

摘　　要：采用魔芋可食性膜处理荔枝 ,用PE塑料袋包装 ,在常温下进行保鲜试验。结果表明 :经该膜保鲜后的荔枝 ,在贮藏过程中果皮褐变率和好果率较好的控制 ,基本上防止了果皮失水、腐烂变质 ,保持荔枝原有品质 。A fresh keeping test of litchi coated with edible konjac glucomannan film solution and PE packing under condition of normal temperature was studied. The result showed that the brown index of litchi shell and good fruit rate were the best in all treatments. This method basically managed to prevent the pericarp water loss and putrefaction of litchi, remained the original litchi quality and extended the preservative period and the sales life.

关 键 词：魔芋葡甘聚糖 涂膜处理 荔枝 可食性膜 保鲜效果 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]