摘要
采用南姜精油复合涂膜材料对番荔枝果实进行包装,检验南姜精油复合涂膜的机械性能及其对常见腐败致病菌黑曲霉的抑菌性能,选取霉变率、失重率、还原糖含量、淀粉含量、可溶性果胶和不可溶性果胶含量、呼吸强度、乙烯释放量、淀粉酶活性、多聚半乳糖醛酸酶(PG)、纤维素酶(Cx)活性等生理生化指标对果实涂膜保鲜效果进行综合评价。通过试验结果表明使用南姜精油复合涂膜能够有效降低番荔枝果实的失重率、霉变率、裂果率,抑制细胞壁代谢相关酶类活力,延缓果皮多糖类物质降解,尽量保持果皮完整性和硬度,适度延长果实保鲜期,尽可能地保证果实原有的口感和品质,12.5%南姜精油是复合涂膜的最佳添加量,保鲜效果最佳。
The compound coating of galangal essential oil and sodium alginate was used in cherimoya fruit packaging.Mechanical properties and bacteriostatic activity against aspergillus niger of the compound coating as well as its physiological and biochemical indexes were studied. Mildew rate,weight loss rate,reducing sugar content,starch content,soluble and insoluble pectin content,respiratory intensity,ethylenerelease,amylase activity,polygalacturonase(PG),cellulase(Cx)activity were used to comprehensively evaluate its preservative function on fruit. The test results showed that weight loss rate,mildew rate and fruit cracking rate of cherimoya fruit could be effectively reduced;cell wall metabolism related enzymes activity was inhibited;degradation of polysaccharides in pericarp was delayed and the fruit was kept fresh and firm;fruit shelf life was moderately expanded and original taste and quality was maintained. 12.5% Nanjiang essential oil was the best addition of the compound coating,with the best fresh-keeping effect.
作者
陈晓芸
张福平
傅力
章斌
CHEN Xiaoyun;ZHANG Fuping;FU Li;ZHANG Bin(School of Life Sciences and Food Engineering,Hanshan Normal University,Chaozhou 521041)
出处
《中国食品添加剂》
CAS
北大核心
2023年第3期221-229,共9页
China Food Additives
基金
广东省潮州市科技计划项目“南姜的有效成分提取及其天然绿色安全产品的初步研发”(2019zc03)。
关键词
南姜精油复合涂膜
番荔枝
储藏效果
galangal essential oil compound coating film
cherimoya fruit
effect of storage and preservation
