可食用膜保鲜阳山水蜜桃的初步研究

Study on Extending Shelf Life of Peaches Coated with Edible Film

采用多糖（ＣＭＣ－Ｎａ）、蛋白（ＳＰＩ）以及脂（硬脂酸）所形成的食用膜，通过Ｌ（３）正交试验进行桃果实保鲜研究。极差分析表明：桃果实在贮藏期间的重率主要受ＰＳＩ与ＣＭＣ－Ｎａ含量的控制，而ＣＭＣ＿Ｎａ的含量是影响烂果率的主要因素。

Peaches were coated with edible film made from polysaccharide(CMC-Na), protein (Soyprotein Isolate, SPI) and lipid(stearic acid) in order to extend its shelf life.The results showed that the content of CMC-Na and SPI were limited factors for peaches weight loss and the content of CMC-Na was also main factor to effect peaches decay during storage at amibient condition.