JIANGMin,HUXiao-jun,JIAOMing-shan,et al.PreservativeEffectofCitricAcidandNano-ZnOTreatmentonStorageof MangoatRoomTemperature[J].Northern Horticulture,2012,36(11):172-176.
柠檬酸-纳米氧化锌对芒果采后保鲜效果的影响
- Title:
- PreservativeEffectofCitricAcidandNano-ZnOTreatmentonStorageof MangoatRoomTemperature
- 文章编号:
- 1001-0009(2012)11-0172-05
- 关键词:
- 芒果; 柠檬酸; 纳米氧化锌(ZnO); 保鲜
- Keywords:
- mango; citricacid; nano-zinc; preservativeeffect
- 分类号:
- S667.709+.3
- 文献标志码:
- A
- 摘要:
- 芒果采后分别经10mmol/L柠檬酸、10mmol/L柠檬酸+0.05%纳米氧化锌(ZnO)复合浸果10min后,常温贮藏,定期检测相关指标,以探索芒果采后实用保鲜新方法。结果表明:柠檬酸处理对芒果保鲜有一定作用,可延长芒果贮藏时间;但柠檬酸+纳米ZnO复合处理对芒果保鲜效果更显著,贮藏16d,柠檬酸+纳米ZnO处理芒果的硬度、好果率、可溶性固形物、可滴定酸、总糖、维生素C均明显高于柠檬酸组和对照组。而失重率、呼吸强度、过氧化物酶活性均低于柠檬酸组和对照组。所以柠檬酸+纳米ZnO处理可显著降低芒果采后呼吸作用,较好保持芒果的营养成分。
- Abstract:
- Harvestmangofruitsweresubjectedtotreatmentsofcitricacidandcitricacid-nanoZnOfor10min,preservativeindexofmangofruitsweredeterminedeverytwodays,inordertoexploreanewandpracticalmethodforthepreservationofmango.Theresultsshowedthattreatmentofcitricacidhadgoodeffectofmangopreservationanditcouldprolongstoragetime.However,treatmentofcitricacid-nanoZnOhadsignificanteffectofmangopreservation.Thefirmness,freshfruit,totalsolublesolids,titratableacid,totalsugar,VCcontentofmangotreatedbycitricacid-nanoZnOweresignificantlyhigherthantreatmentofcitricacidandcontrol.Butweightlessnessrate,respirationintensity,peroxidaseactivitywereobviouslylowerthantreatmentofcitricacidandcontrol.Socitricacid-nanoZnOcouldsignificantlyreducemangopostharvestrespirationandwellkeepnutrientsofmango.
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备注/Memo
第一作者简介:江敏(1977-),女,硕士,实验师,研究方向为食品功能成分的制备与应用及食品的加工与保鲜。
基金项目:湛江市科技攻关资助项目(2008C08018);湛江师范学院自然科学研究资助项目(L0809)。
收稿日期:2012-03-07