摘要
采用不同量的纳米SiOx分别与8%的漂白紫胶溶液配制涂膜保鲜剂,对椪柑(Citrus reticulata Blanco)进行涂膜保鲜,研究常温条件下纳米SiOx漂白紫胶复合膜对椪柑保鲜效果的影响。实验结果表明,纳米SiOx的添加进一步改善了膜的气体透过性和持水性,更好地抑制了椪柑的呼吸作用,减少了水分的损失、果实的腐烂,保持了果实较好的品质。8%的漂白紫胶中添加0.2%的纳米SiOx对椪柑的保鲜效果很好,常温贮藏60d,处理样品的失水率、腐烂指数与对照相比分别降低了56.5%、73.23%,差异达极显著水平(P<0.01);VC含量是对照的2.5倍,可溶性固形物、可滴定酸含量分别比对照提高了31.5%、23.53%,差异分别为极显著水平(P<0.01)和显著水平(P<0.05)。
Coating agents made by adding different amounts of nano SiOx into 8% bleached shellac were used for the preservation of ponkan at room temperature, and their preservation effectiveness was evaluated according to quality changes of ponkan during storage. The addition of nano SiOx improved the gas permeability and water holding ability of the films formed from it and shellac. The complex films were effective on inhibiting the respiration of ponkan, reducing the loss of water and the rot of fruit, and keeping the quality of fruit. Especially, the addition of 0.2% nano SiOx displayed the best effects on the ponkan preservation.After 60 d storage for at room temperature, the water loss of and rot rate of the treated samples were lower by 56.5% and 73.23% than those of the control samples （P 〈 0.01）, while the contents of VC, soluble solid and titratable acid higher by 1.5 times （P 〈 0.01）, 31.5% （P 〈 0.05） and 23.53% （P 〈 0.01）, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第18期385-388,共4页
Food Science
基金
国家林业局"948"创新项目(2005-4-C06
2008-4-78)
"十一五"国家科技支撑计划重点项目(2006BAD06B07)
关键词
椪柑
纳米SIOX
漂白紫胶
复合保鲜膜
涂膜保鲜
ponkan （Citrus reticulata Blanco）
nano SiOx
bleached shellac
complex preservation film
coating preservation
