摘要
为延长草莓的贮藏时间,降低其腐烂率,以红颊草莓为试验材料,将壳聚糖、氯化钙、抗坏血酸和赤霉素进行配方优化,并分别应用于常温和低温条件下的草莓涂膜保鲜试验。结果表明,当赤霉素为0.06g/L、抗坏血酸为5g/L、氯化钙为3g/L、壳聚糖为12.5g/L时,常温下,壳聚糖复合膜处理比空白组草莓的失水率低10.55%,总酸含量高49.34%,维生素C含量高9.78%,腐烂指数低35.83%,贮藏时间延长2d;壳聚糖复合膜处理的草莓腐烂指数比壳聚糖膜处理的低9.16%,贮藏时间延长1d。低温下,壳聚糖复合膜处理比空白组草莓的失水率低2.79%,总酸含量高28.13%,维生素C含量高5.12%,腐烂指数低32.83%,贮存期延长4d;壳聚糖复合膜处理的草莓腐烂指数比壳聚糖膜处理的低19.78%,贮存期延长2d。结论,优化膜处理的草莓在室温和低温下的贮藏保鲜品质均得到有效改善和提高,但在低温贮藏下,各处理的草莓失水率、总酸含量、维生素C、腐烂指数和可溶性固形物含量的变化趋势较小,故宜将草莓置于低温条件下贮藏。
In order to prolong the storage time and decrease the decay rate of strawberry, the author chose the Hongjia strawberry as experimental materials, got the formula including chitosan, calcium chloride, ascorbic acid, and gibberellic acid optimized, which was respectively applied in the preservation experiment in normal and low temperature. The results showed that under conditions of gibberellin 0.06 g/L, ascorbic acid 5 g/L, calcium chloride 3 g/L and chitosan 12.5 g/L, compared with CK in the normal temperature the water lost rate of chitosan composite coating strawberry was 10.55% lower. And total acid content was 49. 34% higher, Vc content was 9. 78% higher, decay index was 35. 83% lower, storage time was two days longer respectively. Compared with ehitosan coating group of strawberry, the decay index of chitosan complex film group was 9.16% lower, the storage time was extended by one day. Under low temperature, compared with CK the water rate of chitosan composite coating strawberry was 2. 790/00 lower, and total acid content was 28.13% higher, Vc content was 5.12% higher, decay index was 32. 83% lower, storage time was four days longer. Compared with chitosan coating group, the decay index of chitosan complex film group was 19.78% lower, storage time was two days longer. The storage and fresh- keeping quality of strawberry in complex film group was improved in both normal temperature and low temperature. However, under low temperature the water loss rate, total acid content, Vc content, decay rate and soluble solid content varied little, so it is suitable to keep strawberry in low temperature.
出处
《贵州农业科学》
CAS
北大核心
2013年第5期133-137,共5页
Guizhou Agricultural Sciences
基金
国家自然科学基金"纳米SiOx对壳聚糖涂膜性能的影响及果蔬保鲜机理的研究"(31060229)
贵州大学引进人才科研"壳聚糖复合涂膜的研究及在果蔬保鲜中应用"[贵州大学人基合字(2008)012]
关键词
壳聚糖
氯化钙
抗坏血酸
赤霉素
复合膜
草莓
保鲜
chitosan
calcium chloride~ ascorbic acid
gibberellin
composite membrane
strawberry
preservation
