白芨多糖胶涂膜保鲜樱桃番茄的研究

Preservation Research on Cherry Tomato Fruits Coated with Bletilla Glucomannan(Bg)Film

采用白芨多糖胶作为涂膜保鲜剂试材,在常温(均温20℃)条件下分别以0．6%、1%、2%浓度对樱桃番茄进行涂膜保鲜处理,以常温和冷藏(0～4℃)对照组作对比。测定了在贮藏过程中(0～12d)樱桃番茄的感官指标、总酸度、总糖、可溶性蛋白、SOD、VC含量的变化以及其呼吸强度、硬度、失重率等理化性能指标。实验表明,白芨多糖胶膜能抑制樱桃番茄体内营养物质的消耗,降低失水率,抑制其呼吸强度,延缓果实的衰老过程。

Bletilla glucomannan（Bg）was used as the preservation material. The concentration of 0.6%, 1% and 2% were used at the ambient temperature（about 20 ℃）, in comparison with no Bg film at ambient temperature and refrigeration（0-4 ℃ ）. Indexes such as： sense-index, total acidity sugar, solution-protein, SOD, Vitamin C, respiration rate, hardness and weight-lost rate were assayed during storage. The results indicated a positive correlationship between the preservation effects and Bg. During the storage period, Bg could decrease the fruit nutrion loss and weigh-loss rate, and inhibits the respiration and delay the senescent course.