摘要
[目的]为了开发红橘贮藏保鲜的新途径。[方法]以红橘为原料,按壳聚糖8种浓度添加或不添加生姜大蒜提取物构成涂膜液的8个处理,研究了室温条件下不同配比的壳聚糖与生姜大蒜提取物的复配涂膜液对果实的保鲜效果。[结果]处理3(1.5%壳聚糖添加生姜大蒜提取物)其50d腐烂率最低,为5.9%;贮藏期间果实失重率抑制以处理3和4(1.5%和2%壳聚糖分别添加生姜大蒜提取物)与处理7和8(1.5%和2%壳聚糖分别不添加生姜大蒜提取物)的效果较为明显,分别为11.1%、11.3%、12%和10.9%;果实总酸含量、Vc含量影响最小的是处理3。[结论]处理3对果实涂膜保鲜效果最好,该处理显著的抑制了果实腐烂率和失重率的上升,延缓了果实总酸和Vc含量的下降,且效果明显优于其他各组处理。
[Objective]The study was constructed to empolder new ways for storage and preservation of red citrus. [Methods]With red citrus as materials, the fresh-keeping effect of compound paint film liquid of chitosan and extraction from ginger and garlic with different matching on fruits at room temperature was studied by using 8 kinds of paint film liquids included chitosan at 0.5 %～2 % with or without extraction from ginger and garlic. [Result] Rot rate after 50 days in treatment 3 （1.5% chitosan with extraction from ginger and garlic） was lowest, being 5.9 %. The depression effects on fruit weight loss rate during storage by T3 and T4 （1.5 % and 2 % chitosan with extraction from ginger and garlic）, and T7 and T8 （1.5 % and 2 % chitosan without extraction from ginger and garlic） were more obvious, with the fruit weight loss rate being 11.1%, 11.3 %, 12 % and 10.9 % resp. T3 had littlest effect on fruit total acid content and Vc content. [Conclusion] Painting fruits with T3 compound paint film liquid had best fresh -keeping effect. It restrained increment of fruits rot rate and weight loss rate significantly, delayed decrement of fruit total acid and Vc contents and its effect was obviously better than that with other treatments.
出处
《安徽农业科学》
CAS
北大核心
2007年第20期6228-6230,共3页
Journal of Anhui Agricultural Sciences
基金
西南科技大学青年预研基金项目(072X3123)
关键词
壳聚糖
生姜大蒜提取物
红橘
保鲜
Chitosan
Extraction from ginger and garlic
Red citrus
Fresh-keeping
