摘要
研究了魔芋葡甘聚糖(以下简称KGM)涂膜对草莓贮藏保鲜品质的影响,并测定比较了KGM涂膜、壳聚糖涂膜、淀粉涂膜对草莓的感官品质、失重率、Vc含量及可溶性固形物等指标的影响.结果表明:KGM涂膜处理的草莓,感官效果最好,4d后的失重率仅为4%,14d后Vc含量可达0.43mg/g,14d后可溶性固形物含量为62%.综合比较3种保鲜处理,KGM涂膜保鲜草莓的效果最好.
The effects of modified KGM （konjac glucomannan）, chitosan or starch coating on storage and fresh-keeping of strawberry were compared by determining their sensory quality, weight loss, Vc and soluble solid contents, and other physiological and biochemical indicators of strawberry fruits in storage. Of the three treatments, KGM coating gave the best results： determined 4 days after coating, the fruits kept good sensory quality and the weight loss rate was only 4 percent, and Vc content was up to 0.43 mg/g and soluble solid content was 62 % of the original 14 days later.
出处
《西南大学学报（自然科学版）》
CAS
CSCD
北大核心
2008年第8期72-75,共4页
Journal of Southwest University(Natural Science Edition)
基金
福建省重大项目(2003Y008)
关键词
草莓
保鲜
涂膜
魔芋葡甘聚糖
strawberry
storage
coating
konjac glucomannan
