壳聚糖抑菌复合膜对蓝莓贮藏保鲜效果的影响

Effect of Antibacterial Chitosan Composite Film on Storage and Preservation of Blueberry

为研究壳聚糖抑菌复合膜对蓝莓的贮藏保鲜效果,利用壳聚糖、百里香精油与不同类型的天然大分子乳化剂制备抑菌性复合膜,并对蓝莓进行熏蒸处理,考察蓝莓在0℃冷库贮藏过程中的感官评分、失重率、腐烂率和营养成分变化。结果表明:添加乳化剂对复合膜的色泽、厚度和透湿性都产生不同的影响。经壳聚糖抑菌复合膜包装后,蓝莓的保鲜效果有了明显提升,较好地保持了果实的色泽、风味和新鲜度;在贮藏20 d后,与其他处理相比,CA膜(壳聚糖-阿拉伯胶复合膜)+1.5%壳聚糖+1.0%植物精油处理组的腐烂率最低,较大地保持了可滴定酸、维生素C和花青素的含量,研究结果为新型抑菌活性保鲜材料的开发提供了参考。

In order to study the effect of antibacterial chitosan composite film on the storage and preservation of blueberry,the antibacterial composite film was prepared by chitosan and different types of natural macromolecular emulsifiers to fumigate blueberry.The sensory score,weight loss rate,decay rate and nutrient composition of blueberry during storage at 0℃were investigated.The results showed that the addition of emulsifier had different effects on the color,thickness and water vapor permeation of the composite film.After packaging with chitosan antibacterial composite film,the preservation effect of blueberry was significantly improved,and the color,flavor and freshness of the fruit were well maintained.After 20 days of storage,compared with other treatments,the CA film treatment(chitosan gum arabic composite film)+1.5%chitosan+1.0%plant essential oil treatment group had the lowest decay rate and well maintained the content of titratable acid,vitamin C and cyanidin.This study provided a reference for the development of new antibacterial activity preservation materials.