CHEN Honghui,LIU Fang,SHEN Qingqing.Study on Preservation of Citrus tangfangju With the KSG-Chitosan Membrane Blends[J].Northern Horticulture,2015,39(21):128-131.[doi:10.11937/bfyy.201521033]
魔芋葡甘聚糖-壳聚糖复合膜对马关塘房桔保鲜效果研究
- Title:
- Study on Preservation of Citrus tangfangju With the KSG-Chitosan Membrane Blends
- Keywords:
- Citrus tangfangju; KGM; chitosan; compound film; preservation
- 文献标志码:
- A
- 摘要:
- 以塘房桔为试材，为筛选能应用于塘房桔的可食性涂膜保鲜剂，采用单一和复配试验方法研究了壳聚糖-魔芋葡甘聚糖复合涂膜剂对塘房桔果实保鲜效果的影响，以塘房桔的失重率、呼吸强度及主要营养成分含量变化为考察指标。结果表明：最佳的复合涂膜浓度为魔芋葡甘聚糖0.6%，壳聚糖2.0%，复配比例为1∶1。在此条件下贮藏，复配膜能有效延迟果实呼吸高峰，降低呼吸强度，营养成分损耗降低，保持果实良好风味品质，可有效延长塘房桔的货架期。
- Abstract:
- Taking Citrus tangfangju as test material，to select possibilities of using edible film to be applied into Citrus tangfangju,the preservation of Citrus tangfangju was studied by single factor and formulation experiment with the KSG-Chitosan membrane blends.The changes of weight loss rate，respiratory intensity and the contents of main nutritional components were tested.The results showed that the optimum membrane concentration condition KGM 0.6%，chitosan 2.0%，KSG-chitosan ratio was 1∶1.The compound membrane treatment could effectively avoid Citrus tangfangju respiration，to reduce its respiration intensity，the loss of nutritional components could be contained at a lower level.The Citrus tangfangju could keep the intrinsic taste and prolong the shelf life.
参考文献/References:
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备注/Memo
第一作者简介：陈红惠（1979-），女，硕士，副教授，现主要从事食品新资源开发及安全检测研究工作。E-mail：suplgrl@163.com.