摘要
为了开发新余蜜橘保鲜的新技术和延长其贮藏时间,探讨50 mg/mL丁香乙醇提取液复配1.0%羧甲基纤维素、700 mg/L柠檬酸、1.0%蔗糖酯及1.0%丙酸钙制成可食性复合涂膜,在常温(20±1℃)下,考察复合涂膜处理对新余蜜橘果实保鲜效果及采后生理生化变化的影响。结果表明:与对照相比,复合涂膜显著降低新余蜜橘果实常温贮藏期间腐烂率和失重率,两者的减少幅度分别为对照组的27.3%和24.6%,延缓了可溶性固形物、可滴定酸及抗坏血酸含量的下降;有效抑制了果实呼吸强度和丙二醛含量的升高,同时还能保持果实较高SOD、POD、PPO和PAL活性,延缓果实衰老。与CMC涂膜相比,加了丁香提取液的复合涂膜可显著降低果实的腐烂,对果实品质无不良影响,同时可以诱导PPO和PAL活性的上升,提高新余蜜橘果实的抗病性。丁香提取液可食性复合涂膜用于新余蜜橘的常温保鲜切实可行。
To develop new techniques and prolong storage time of Xinyu tangerine, the effects of edible compound coating on postharvest quality and physiological property of Xinyu tangerine under ambient temperature storage was studied. The edible compound coating was made of 50 mg/mL Chinese medicine clove extracted by ethanol, 1.0% carboxymethyl cellulose, 700 mg/L citric acid, 1.0% sucrose ester and 1.0% calcium propionate. The results showed that the coating significantly decreased the decay rate and weight loss of the fruit to 27.3% and 24.6% respectively during storage at room temperature. Furthermore, it inhibited the respiration intensity and MDA content, and maintained higher contents of total soluble solid, titratable acids and vitamin C. In addition, the compound coating effectively enhanced the activities of SOD, POD, PPO and PAL. Compared with CMC coating, the compound coating reduced the decay rate significantly with none risk to fruit quality. Meanwhile, it induced the activities of PP0 and PAL. The edible compound coating enriched with clove extracts provided a new method for the fresh-keeping of Xinyu tangerine.
出处
《现代食品科技》
EI
CAS
北大核心
2014年第2期117-123,共7页
Modern Food Science and Technology
基金
国家自然科学基金项目(31160343)
"十二五"国家科技支撑计划项目(2012BAD38B03)
科技部农业科技成果转化资金项目(2011GB2C50017)
江西省教育厅科技落地计划项目(111)
关键词
丁香提取液
复合涂膜
新余蜜橘
常温保鲜
果实品质
生理特性
clove extracts
compound coating
Xinyu tangerine
ambient temperature storage
fruit quality
physiological property
