摘要
目的：以阳春马水桔为试材，研究了姜黄素保鲜剂对马水桔保鲜效果的影响。方法将马水桔果实用姜黄素保鲜剂(含姜黄素0.05%，黄原胶0.06%)浸果处理1～3 min后，在贮藏库温度8±1℃及相对湿度85%~90%的条件下贮藏。结果采用姜黄素保鲜剂处理的马水桔果实，经90 d贮藏后，果实病烂率为3.8%~4.1%，失重率为3.76%~4.06%，均显著低于对照，果实主要营养成分总糖、可滴定酸、Vc及可溶性固形物的损失也明显低于对照。结论该研究为姜黄素应用于采后果实的保鲜提供了依据。
Objective To explore the effects of curcumin preparation treatment on storage of the post-harvest Mashui orange. Methods The postharvest Mashui orange fruits were immersed in the curcumin prep-aration (formulation:0.05%curcumin, 0.06%xanthan gun) for 1, 2 and 3 min, then were stored at the condition of 8±1℃and RH 85%～90%. Results The result showed that the percent of rotten, the loss of weight, the loss of total sugar, acids, vitamin C and dissoluble solid bodies content of the fruit were less obviously than the comparison fruits after stored for 90 d. Conclusion It provides a basis for the storage of postharvest fruits with curcumin as preservative.
出处
《食品安全质量检测学报》
CAS
2013年第6期1725-1730,共6页
Journal of Food Safety and Quality
基金
广东省科技计划项目(2009B020201010)~~
关键词
姜黄素保鲜剂
马水桔
保鲜效果
curcumin preparation
Mashui orange
storage effect
