可食性复合涂膜保鲜剂对延长鲜切苹果货架期的研究

Study on extending shelf-life of fresh-cut apples with edible coatings complex preservative

本文主要研究了可食性涂膜剂与抗褐变剂复配后对3℃条件下贮存2周的鲜切苹果的保鲜效果。研究表明:25℃条件下,苹果切块经卡拉胶(0.5%)涂膜剂和乳清浓缩蛋白WPC(5%)涂膜剂处理后,其呼吸强度可分别降低5%和20%,可食性涂膜剂与抗褐变剂复配后,对3℃贮藏2周的苹果切块可明显延长其货架期,在涂膜剂中添加不同的抗褐变剂对苹果切块有良好的护色效果,添加1%CaC l2可增加产品的硬度,同时这些复合保鲜剂可提高苹果切块的感官指标和抑制微生物繁殖,而5%乳清浓缩蛋白+1%CaC l2+1%抗坏血酸复合液浸泡苹果切块,3℃条件贮藏2周后保鲜效果最佳。

Effect of edible coatings in combination with antibrowning agents on fresh-cut apple slices was studied during storage at 3℃ for 2 weeks. The results showed that the initial respiration rate was decreased by 5% and 20% in carrageenan （0.5%） -coated and whey protein concentrate （5%）-coated apples, respectively, at 25℃. Edible coatings in combination with antibrowning agents effectively prolonged the shelf-life of frush-cut apple slices by 2 week when stored in packed trays at 3℃. Addition of antibrowning agents to these coating solutions was advantageous in maintaining color during storage. Addition of CaCl2 （1% L） significantly inhibited the loss of firmness. These edible coatings in combination with antibrowning agents also showed positive sensory analysis results and beneficial reduction of microbial levels. WPC （5%） containing ascorbic acid （1%） plus CaCl2 （1%） was the most effective preservation treatment in terms of sensory quality after 2 weeks.