摘要
用不同浓度的壳聚糖作为涂膜剂对金柑进行涂膜处理,在室温条件下贮藏保鲜。测定了果实失重率、VC、可溶性固形物、可滴定酸、总糖、呼吸强度和过氧化氢酶活性等指标的变化,并与未经涂膜的进行对比,以试验比较壳聚糖涂膜保鲜对延长金柑货架期的可行性及其效果。并根据不同浓度的涂膜效果,来确定最佳的壳聚糖涂膜浓度。实验结果表明:壳聚糖涂膜保鲜效果明显优于未经涂膜的对照组,其中以浓度为0.8%壳聚糖保鲜效果最佳。
The kumquat were coating by different concentration of chitosan. Compared to the un-coated kumquat., the feasibility and effects of ehitosan on the shelf life extension of kumquat were examined. Changes of loss of weight, Vc, TSS, titratable acid, total sugar, respiration rate and CAT activity of Kumquat were regularly evaluated as guideline. We confirmed the best concentration of ehitosan by the effects. Result showed that kumquat coated with ehitosan could maintain better preserving eharaeterisities than those uncoated. The best concentration of ehitosan is 0.8 %.
出处
《食品研究与开发》
CAS
北大核心
2008年第4期155-158,共4页
Food Research and Development
基金
江西省科技厅项目(赣科发计字[2006]38号)
江西教育厅项目(赣教技字[2006]134号)
关键词
金柑
涂膜保鲜
壳聚糖
kumquat
coating and preserving
chitosan
