›› 2009, Vol. 21 ›› Issue (4): 0-378.

• 论文 •    

壳聚糖复合保鲜剂对鲜切李子品质的影响及其配方筛选

祝美云,李梅,朱世明   

  1. 河南农业大学食品科学技术学院,河南郑州45000
  • 收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2009-07-25 发布日期:2009-07-25

Efect of chitosan complex film on the quamy of fresh-cut plum and its formula seleclion

ZHU Mei—yun;LI Mei;ZHU Shi—ming   

  1. College ofFood Science and Technology,Henan Agricultural University, Zhengzhou 450002,China
  • Received:1900-01-01 Revised:1900-01-01 Online:2009-07-25 Published:2009-07-25

摘要: 以鲜切李子为试材,采用一定浓度的壳聚糖,并添加具有抗氧化功能的vc和具有稳定性能的羧甲基纤维素钠(CMC-Na)、海藻酸纳,配制壳聚糖复合保鲜涂膜液,通过 L9(34)正交设计研究了不同浓度的壳聚糖复合涂膜液对鲜切李子的呼吸强度、可溶性固形物、褐变度、失重率、硬度、可滴定酸、衰老指数与商品率的影响,结果表明,壳聚糖复合保鲜剂能很好地保持鲜切李子的品质,并通过感官评定确定壳聚糖复合保鲜剂的最佳配方为:0.6%壳聚糖,0.2% CMC-Na,0.4%抗坏血酸。

关键词: 壳聚糖复合涂膜, 李子, 鲜切, 品质

Abstract: The fresh-cut plum was used as material and treated with the chitosan complex film containing certain concentration of chitosan combined with vitamin C,sodium carboxymethyl cellulose(CMC—Na)and sodium alginate.The effects of
different chitosan complex film formulas selected through orthogonal experiment of L9(34)on the respiratory intensity,soluble solid content,browning degree,weight-loss ratio,firmness,titratable acid,senescence index and ratio ofcommodity in the fresh-cut plum were studied.The results showed that the chitosan complex film could maintain the quality of fresh-cut
fruit,and the optimal formula of chitosan complex film was 0.6% chitosan,0.2% CMC—Na and 0.4% Vc.

Key words: chitosan complex film, pulm(Flacourtia ramontchii), fresh-cut, quality