GUAN Xiujie,XIAO Yanchun,HAO Shenghong,et al.Effects of Edible Microemulsion on the Quality of Strawberry at Low Temperature[J].Northern Horticulture,2020,44(16):104-108.[doi:10.11937/bfyy.20194152]
可食用微乳化保鲜液对草莓低温冷藏品质的影响
- Title:
- Effects of Edible Microemulsion on the Quality of Strawberry at Low Temperature
- Keywords:
- strawberry; chitosan; fresh-keeping
- 文献标志码:
- A
- 摘要:
- 以丹东“九九”草莓为试材，探讨不同浓度的壳聚糖（0.50、1.00 g?L-1）、柠檬酸（0.20、0.50 g?L-1）复配的复合保鲜液涂膜处理对草莓低温冷藏品质的影响。结果表明：草莓经复合保鲜液涂膜处理低温冷藏后，显著提高了草莓的好果率，减缓了草莓硬度、可溶性固形物和总酸含量的下降速率，减少了抗坏血酸的营养损失，尤其是1.00 g?L-1壳聚糖与柠檬酸的复配保鲜效果优于0.50 g?L-1壳聚糖与柠檬酸的复配。该研究可为不耐贮藏的水果冷藏保鲜提供技术支持。
- Abstract:
- Strawberry was used as experimental material to study the effect of different concentrations of chitosan (0.50,1.00 g?L-1),citric acid (0.20,0.50 g?L-1) on the quality of strawberry cold storage.The results showed that after the strawberry was treated with the complex fresh-keeping fluids and refrigerated at low temperature,the good fruit rate of strawberry was significantly increased,the decrease rate of hardness,soluble solids and total acid were slowed down,and the nutritional loss of ascorbic acid was reduced,especially the effect of the complex fresh-keeping fluids of 1.00 g?L-1 chitosan and citric acid was better than that of 0.50 g?L-1 chitosan and citric acid.This study provided a theoretical basis for the cold storage of fruits that weren′t resistant to storage.
参考文献/References:
[1]赵永富,谢宗传,陆兆新.辐照草莓室温贮藏保鲜的研究[J].核农学报,1999,13(1):23-26.[2]黄纬婷,魏倩,赵梅,方中明.3种化学保鲜剂对草莓采后保鲜的影响[J].南方农业学报,2016,47(10):1755-1760.[3]郭艳华,张玉敏,许国权,等.基于对草莓保鲜的天然荸荠皮提取物复合抗菌剂的研制[J].江汉大学学报，2018,46(3):216-224.[4]DEEWATTHANAWONG R,NOCK J F,WATKINS C B.γ-Aminobutyric acid(GABA) accumulation in four strawberry cultivars in response to elevated CO2 storage[J].Postharvest Biology and Technology,2010,57(2):92-96.[5]李健,张萌,李丽萍,等.热处理对草莓品质与活性氧代谢影响的多变量解析[J].食品科学,2013,34(16):306-310.[6]詹心瑜,马艺超,高彦祥.壳聚糖在食品领域的应用研究进展[J].中国食品添加剂,2018(12),209-215.[7]揭琴丰,李露敏,邱伟华,等.对食品营养强化剂柠檬酸锌标准中重金属限量指标的探讨[J].当代医学,2019,26,189-192.[8]杨俊丽,陈召亮,王海宏,等.高能电子束辐照对草莓保鲜效果的影响[J].上海农业学报,2010,26(3):8-12.[9]GB/T 12456-2008，食品中总酸的测定[S].北京:中国标准出版社，2008.[10]GB 5009.86-2016，食品中抗坏血酸的测定[S].北京:中国标准出版社，2016.[11]励建荣.杨梅保鲜及深加工关键技术研究[D].杭州:浙江大学,2001.[12]匡银近,龙晶,徐东生,等.不同相对分子质量的壳聚糖在草莓保鲜中的作用[J].食品科学,2010,31(2):241-244.[13]刘峥颢,吴广臣,王庭欣.壳聚糖保鲜食品的机理及其应用的研究[J].食品科学,2005,26(8):533-537.[14]曾令晋,李畅,余晓华等.淀粉/壳聚糖复合保鲜液对草莓保鲜的影响[J].食品研究与开发,2016,37(20):189-193.
相似文献/References:
[1]刘会珍,孙瑞国.低温下壳聚糖和热水处理对“绿化9号”桃贮藏品质的影响[J].北方园艺,2013,37(04):154.
[2]杨 爽,李海鹏,杨培鑑,等.微生物菌肥对草莓光合特性的影响[J].北方园艺,2014,38(11):165.
YANG Shuang,LI Hai-peng,YANG Pei-jian,et al.Effect of Biofertilizer on Photosynthesis Characters of Strawberries[J].Northern Horticulture,2014,38(16):165.
[3]杨 爽,李海鹏,杨培鑑,等.不同草莓品种对白粉病的抗性调查[J].北方园艺,2014,38(10):104.
YANG Shuang,LI Hai-peng,YANG Pei-jian,et al.Survey on the Resistance to the Powdery Mildew of Different Strawberries Cultivars[J].Northern Horticulture,2014,38(16):104.
[4]李 邵,田 婧,鲁少尉,等.设施草莓高架分层育苗系统育苗效果研究[J].北方园艺,2014,38(14):41.
LI Shao,TIAN Jing,LU Shao-wei,et al.Study on Nursery Effect of an Elevated and Layered Seedling Raising System for Greenhouse Strawberry[J].Northern Horticulture,2014,38(16):41.
[5]刘万达,张丙秀,魏媛媛,等.草莓DHAR基因密码子偏好性分析[J].北方园艺,2014,38(14):92.
LIU Wan-da,ZHANG Bing-xiu,WEI Yuan-yuan,et al.Analysis of Codon Bias of DHAR Gene in Strawberry[J].Northern Horticulture,2014,38(16):92.
[6]梁新安,梁芳芳.高品质草莓日光温室栽培技术[J].北方园艺,2013,37(13):56.
LIANG Xin-an,LIANG Fang-fang.High Quality Strawberry Cultivation Techniques in Solar Greenhouse[J].Northern Horticulture,2013,37(16):56.
[7]李星月,刘奇志,李贺勤,等.大棚草莓棉蚜分布规律及其生态调控意义研究[J].北方园艺,2014,38(02):124.
LI Xing-yue,LIU Qi-zhi,LI He-qin,et al.Research on Spatial Distribution and Ecological Control of Aphis gossypii Glover in Greenhouse Strawberry[J].Northern Horticulture,2014,38(16):124.
[8]葛水莲,焦云红,陈建中,等.苦苣菜提取物在草莓采后保鲜中的应用研究[J].北方园艺,2013,37(10):130.
GE Shui-lian,JIAO Yun-hong,CHEN Jian-zhong,et al.Application of Extracts from Sonchus oleraceus on Preservation of Postharvested Strawberry[J].Northern Horticulture,2013,37(16):130.
[9]赵菊莲.丛枝菌根真菌诱导草莓枯萎病抗性机理研究[J].北方园艺,2013,37(17):115.
ZHAO Ju-lian.Study on Mechanism of Strawberry Fusarium Wilt Resistance Induced by Arbuscular Mycorrhizae Fungus[J].Northern Horticulture,2013,37(16):115.
[10]万 红,陶 磅,孔令明,等.草莓有机生态型盆栽基质研究[J].北方园艺,2014,38(08):149.
WAN Hong,TAO Pang,KONG Ling-ming,et al.Research on Substrate for Eco-organic Pot Culture of Strawberry[J].Northern Horticulture,2014,38(16):149.
[11]高凤菊.壳聚糖生姜大蒜提取物复合保鲜剂对草莓的保鲜效果[J].北方园艺,2012,36(13):163.
GAO Feng-ju.Fresh-keeping Effect of Complex Antistaling Agent Consisted of Chitosan and Extraction from Ginger and Garlic on Fragaria ananss[J].Northern Horticulture,2012,36(16):163.
[12]刘艳,刘莹,高邵雪,等.壳聚糖-纳米ZnO-黄芪提取物复合涂膜对草莓的保鲜效果[J].北方园艺,2023,(12):84.[doi:10.11937/bfyy.20223693]
LIU Yan,LIU Ying,GAO Shaoxue,et al.Effects of Chitosan-nano ZnO-Astragalus membranaceus (Fisch.)Bunge.Extract Composite Coating on Strawberry Fresh-keeping[J].Northern Horticulture,2023,(16):84.[doi:10.11937/bfyy.20223693]
备注/Memo
第一作者简介：关秀杰（1976-），女，硕士，副教授，现主要从事食品分析测试等研究工作。E-mail:183612315@qq.com.基金项目：辽宁农业职业技术学院功能性食品研发中心资助项目（14）。收稿日期：2019-11-04