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 Compound Preservative

本文主要研究了可食性涂膜剂与抗褐变剂复配后对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%。在可食性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%CaCl2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%WPC涂膜液+1%CaCl2+1%抗坏血酸复合液浸泡苹果切块,3℃条件下贮藏2w后保鲜效果最佳。

Effect of edible coatings in combination with antibrowning agents on fresh-cut apple slices was studied. 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℃. Addition of antibrowning agents to the edible coating solutions was advantageous in maintaining color during storage. Addition of CaCl2 （1%） significantly inhibited the loss of firmness. These edible coatings compound preservative also showed positive sensory analysis results and beneficial reduction of microbial levels. WPC （5%） containing ascorbic acid （1%） plus CaCh （1%） was the most effective preservation treatment on fresh-cut apple slices at 3℃ for 2 weeks.