摘要
研究壳聚糖、海藻酸钠、乳酸链球菌素和溶菌酶4种天然保鲜剂对马陆葡萄贮藏保鲜效果的影响,分析比较各种天然保鲜剂处理对马陆葡萄的感官品质、质量损失率、硬度、呼吸强度、VC含量、可溶性固形物含量以及SOD酶活性等生理生化指标的变化。结果表明:壳聚糖涂膜处理的葡萄,感官效果最好,在4℃±1℃条件下贮藏25d后,果实的质量损失率仅为9.34%,VC含量为2.3mg/100g,可溶性固形物含量为12.1%,硬度为1027.59kg/cm2,SOD酶比活力为87.3U/g,呼吸强度显著低于其他处理组,保鲜效果最佳。
The fresh-keeping effects of chitosan,alginate,nisin and lysozyme on Malu grapes during 4 ℃ storage were compared by determining their sensory quality,weight loss,hardness,respiration rate,vitamin C content,soluble solid content and SOD activity.The results indicated that chitosan-coating treatment had the best preserving effect on the sensory quality of Malu grapes.The weight loss,vitamin C content,soluble solid content,hardness and SOD activity of chitosan-treated grapes after 25 days of storage were 9.34%,2.3 mg/100 g,12.1%,1027.59 kg/cm2 and 87.3 U/g,respectively.Meanwhile,the respiration intensity exhibited a significant decrease when compared with other treatment groups.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第18期343-347,共5页
Food Science
基金
国家自然科学基金青年基金项目(50206013)
上海市教委科研创新项目(09YZ230)
关键词
葡萄
保鲜
涂膜
壳聚糖
grape
preservation
coating
chitosan
