JIANG Ailian,ZHANG Liangang,LI Suyue,et al.Effects of Different Edible Coating Treatments on Fresh-keeping Effect of Cherry Tomatoes[J].Northern Horticulture,2023,(09):83-88.[doi:10.11937/bfyy.20223381]
不同可食涂膜处理对圣女果保鲜效果的影响
- Title:
- Effects of Different Edible Coating Treatments on Fresh-keeping Effect of Cherry Tomatoes
- Keywords:
- composite coating; cherry tomatoes; preservation
- 文献标志码:
- A
- 摘要:
- 以圣女果为试材，采用壳聚糖、海藻酸钠、大豆分离蛋白、丁香精油、蜂蜡等不同组合作为涂膜基质对圣女果进行涂膜处理，通过测定圣女果的失重率、腐烂指数、可溶性固形物含量、pH、维生素C和感官评价指标，研究不同涂膜处理对圣女果保鲜效果的影响，以期筛选出适宜于圣女果的复合保鲜涂膜，为其采后贮运保鲜提供参考依据。结果表明：与对照组相比，各处理组均不同程度延长了贮藏期，且壳聚糖+蜂蜡+茶多酚处理可以保持圣女果较好的色泽和硬度，维持pH、可溶性固形物含量、维生素C含量，降低失重率和腐烂指数，因此可以认为保鲜效果最佳。不同复合涂膜可以不同程度降低圣女果失重率、腐烂指数，有效维持圣女果果实的可溶性固形物含量、pH、维生素C含量及感官特性，对圣女果的保鲜效果有效且具有差异性。
- Abstract:
- The cherry tomatoes were coated with different combinations of chitosan，sodium alginate，soy protein isolate，clove essential oil，beeswax and other coating substrates.The effects of different coating treatments on the fresh-keeping effect of cherry tomatoes were studied by measuring its weight loss rate，decay index，soluble solids content，pH，vitamin C，and sensory evaluation indicators.The purpose of this study was to study and select a suitable composite preservative film for cherry tomatoes，in order to provide reference for the storage and transportation of other fruits and vegetables after harvest.The results showed that compared with the control group，each treatment group prolonged the storage period to varying degrees，and treatment 4 of chitosan+beeswax+tea polyphenols could maintain a better color and hardness of the virgin fruit，maintain pH，soluble solids content，vitamin C content，and reduce weight loss and decay index.Therefore，it was considered that the preservation effect was the best.The weight loss rate and decay index of cherry tomatoes to different degrees could be reduced by different composite coatings.It also effectively maintained the soluble solid content，pH，vitamin C content and sensory characteristics of cherry tomatoes，and had effective and different effects on the preservation of cherry tomatoes.
参考文献/References:
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备注/Memo
第一作者简介：江爱莲（1994-），女，硕士，工程师，现主要从事应用基础等研究工作。E-mail：980547338@qq.com.责任作者：张鸣明（1986-），女，硕士，副研究员，现主要从事食品科学等研究工作。E-mail：455237675@qq.com.基金项目：嘉峪关市科技计划资助项目（21-34）。收稿日期：2022-08-18