摘要
通过分析经壳聚糖涂膜处理的荔枝果实在贮藏期间果皮细胞的渗漏率的变化,研究果皮细胞电解质渗漏性与果实贮藏性能之间的关系。在研究的29、22、15和8℃4个温度范围内,随贮藏温度下降,果皮渗漏率降低,果实贮藏时间延长。在贮藏时间范围内,渗漏率表现为先是升高至峰值,然后下降。渗漏率开始发生下降后,果实失去商品价值。并且渗漏率峰值出现得越晚,果实贮藏时间越长。渗漏率(X)与褐变指数(Y)呈显著的正相关(R=0.9506),其回归方程为Y=0.0683X-1.0039。壳聚糖涂膜处理明显抑制荔枝果皮细胞的渗漏率,果实贮藏时间较长。
Coating of chitosan on the Litchi pericarp can change the permeability of the cellular membrane so as to extend the storage life. The cellular membrane permeability of litchi fruit decreased with temperature decreasing from 29 to 8℃; while the storage life increased. During the storage, the permeability increased gradually, then reached a peak and finally decreased rapidly. Litchi fruit were unacceptable for the marketing as the permeability begun to decrease. Extended storage life appeared to be associated with the delayed peak of permeability. There is a significant positive correlation between browning index and permeability （R = 0. 950 6）, with a formula （Y = 0.068 3X- 1.003 9, Y stands for the index number of browning while X stands for the permeability）. Ourconclusion is that treatment with chitosan reduced cellular membrane permeability of pericarp and extended storage life of litchi fruit.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第9期103-105,共3页
Food and Fermentation Industries
基金
国家自然科学基金资助项目(No.50263001
50066001)
