WU Chao,YANG Fuyan,GAO Bangli.Preservation Effect of Compound Coating of Chitosan，Potassium Sorbate and ε-polylysine on Blueberry[J].Northern Horticulture,2022,(07):99-105.[doi:10.11937/bfyy.20214475]
壳聚糖、山梨酸钾和ε-聚赖氨酸对蓝莓的复合涂膜保鲜效果
- Title:
- Preservation Effect of Compound Coating of Chitosan，Potassium Sorbate and ε-polylysine on Blueberry
- Keywords:
- blueberries; chitosan; potassium sorbate; ε-polylysine; preservation
- 文献标志码:
- A
- 摘要:
- 以贵阳市乌当区“粉蓝”蓝莓为试材，在4 ℃条件下，结合PET＋PE复合膜封装，采用正交实验法，以腐烂率为评价参数，研究了不同浓度配比的壳聚糖、山梨酸钾和ε-聚赖氨酸复合涂膜对蓝莓果实的保鲜效果，以期为蓝莓采后贮藏保鲜提供参考依据。结果表明：具有较好保鲜效果的配方是2.0％壳聚糖、0.2％山梨酸钾、0.05 g?kg-1ε-聚赖氨酸，能够有效降低蓝莓贮藏期间的腐烂率，减缓维生素C、可溶性固形物和花青素含量的变化，有效延长蓝莓的保鲜期。
- Abstract:
- Taking blueberry ‘Pink Blue’ in Wudang District of Guiyang City as the test material,under the condition of 4 ℃，combined with PET+PE composite film packaging，the orthogonal test method was used to study the preservation effect of chitosan，potassium sorbate and ε-polylysine composite coating with different concentrations on blueberry fruit，with the decay rate as the evaluation parameter，in order to provide reference for postharvest storage and preservation of blueberry.The results showed that the formula with better preservation effect was 0.05 g?kg-1 ε-polylysine，0.2% potassium sorbate and 2.0% chitosan，which could effectively reduce the decay rate of blueberry during storage，slow down the changes of vitamin C，soluble solids and anthocyanin content，effectively prolong the shelf life of blueberry.
参考文献/References:
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备注/Memo
第一作者简介：吴超（1982-），男，硕士，讲师，现主要从事食品加工与保鲜等研究工作。E-mail:63271091@qq.com.基金项目：贵州省教育厅青年科技人才成长资助项目（黔教合KY字[2017]207）；国家自然科学基金资助项目（21863001）；贵州省一流专业（生物科学）资助项目（教高厅函[2019]46号）；贵州师范学院一流培育学科建设资助项目（2019YLPYXKB01）。收稿日期：2021-11-05