WANG Yanpeng,HUANG Jianqin,YANG Jiaojiao,et al.Study on the Preservative Effect of Konjac Glucomannan on ‘Ninghaibai’ Loquat[J].Northern Horticulture,2015,39(18):133-135.[doi:10.11937/bfyy.201518035]
魔芋葡甘聚糖对‘宁海白’枇杷保鲜效果的研究
- Title:
- Study on the Preservative Effect of Konjac Glucomannan on ‘Ninghaibai’ Loquat
- Keywords:
- loquat; postharvest physiology; konjac glucomannan; preservation
- 文献标志码:
- A
- 摘要:
- 以‘宁海白’枇杷为试验材料，采用0.1%、0.5%和1.0% 3个魔芋葡甘聚糖浓度涂膜处理果实，以不作任何处理为对照，4±1℃贮藏，定期观察并测定各项指标，筛选最优保鲜贮藏方法。结果表明:与对照相比，魔芋葡甘聚糖涂膜处理后置于4℃贮藏可以有效降低‘宁海白’枇杷腐烂率，延长保鲜期，其中以0.5%处理效果最好，腐烂率低，可减缓可溶性固形物、可滴定酸、维生素C含量的下降速度，延缓衰老进程。
- Abstract:
- ‘Ninghai Bai’ loquat was used as test material in the experiment，using the konjac glucanmannan chitosan as a film coating，three experimental design 0.1%，0.5% and 1.0% were set to study the preservation effect of konjac glucanmannan on ‘Ninghaibai’ loquat.The control was not taken any processing.The fruit coated with konjac glucanmannan were stored at 4±1℃，observation and measurement were done at regular intervals.The results showed that comparing with the control，konjac glucanmannan coating and stored at 4℃ could reduce decay rate，and extend the freshness of ‘Ninghaibai’ loquat significantly.0.5% was the best concentration，which could slow down the loss of total soluble solids，titratable acid and vitamin C content，and delay senescence.
参考文献/References:
[1]姚闽娜，陈缘缘，邓荣华，等.魔芋葡甘聚糖涂膜对草莓的保鲜研究[J].西南大学学报(自然科学版)，2008(8):72-75. [2]聂小宝，曾少滨，王志江.魔芋葡甘聚糖在果蔬保鲜中应用研究进展[J].河北果树，2011(3):1-3. [3]刘晓菲，程春生，覃宇悦，等.壳聚糖/纳米蒙脱土复合涂膜对枇杷保鲜的研究[J].食品研究与开发，2011，32(4):168-171. [4]张春萍，徐俐.三种天然涂膜液对枇杷保鲜效果的研究[J].食品科技，2010，35(2):35-39.
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备注/Memo
第一作者简介：王衍鹏（1990-），男，硕士研究生，研究方向为园艺植物生理与分子生物学。E-mail:yanpengw55@163.com.责任作者：秦巧平（1975-），女，博士，副教授，研究方向为园艺植物生理与分子生物学。E-mail：qinqp@zafu.edu.cn.基金项目：宁波市农业重大重点资助项目（2013C11022）；浙江省科技厅果品农业新品种选育重大科技专项资助项目（2012C12904-5）；国家自然科学基金面上资助项目（31170638）。