摘要
研究了以壳聚糖作为主要涂膜保鲜剂,辅之以有效的抑菌措施,通过实验得出最佳配方为1.5%壳聚糖、0.10%防腐剂、pH为5.45。结果表明,采用上述配方对芒果进行保鲜,可使芒果在常温(26～30℃)下稳定保存达18d以上,与对照组芒果比较失重率降低35.2%,好果率达100%,硬度提高13.7%,有效地达到了延长保质期、提高品质且易推广的目的。
The article studies to use chitosan coating with effective microbe inhibiting treatment on mango preservation. The results show that the optimal formula of the preservative is 1.5% chitosan, 0.10% preservative, pH5.45. The preservative may keep retention period of mango smoothly up to more than 18 days when treated with it at room temperature （26-30℃） and make weight-loss be less than 35.2%. Meanwhile, the rate of unvarnished mango is 100%, the rigidity of mango decrease 13.7%. The quality of the mango can be retained and the good quality period can be prolonged.
出处
《食品科技》
CAS
北大核心
2007年第3期236-238,共3页
Food Science and Technology
基金
广东省湛江市科技局重大公关项目(0409062)
关键词
芒果
壳聚糖
硬度
保鲜
mango
chitosan
rigidity
preservation
