壳聚糖涂膜处理对鲜切杨桃的保鲜效果

Effect of Chitosan Coating on Quality Maintenance of Fresh-cut Carambola

以"粤好10号"品种杨桃为材料,分别采用质量分数分别为0.5%,1.0%,1.5%的壳聚糖对其鲜切片进行涂膜处理。研究结果表明:1.5%的壳聚糖涂膜可有效抑制病原菌的生长,较好地保持产品色泽,并延缓了组织硬度的上升,提高了果实组织的VC含量,保持了较高的可溶性固形物含量;而0.5%,1.0%低浓度壳聚糖涂膜则会诱发鲜切杨桃腐烂,从而促进组织变色和硬度下降,加快了果实品质劣变。另外,病原菌生长会导致各处理的酸度上升;组织水分损失则与组织表面水分成正比。

The effect of chitosan coating on quality-maintaining of fresh-cut carambola was investigated. Application of 1.5 % chitosan to the fresh-cut carambola inhibited effectively the growth of pathogenic bacterium, helped maintain colour, prevented the rise of tissue hardness, increased Vc content, and kept total soluble solids of the fresh-cut carambola. Meanwhile, chitosan with lower concentration resulted in rot, and changes in colour and hardness of fresh-cut carambola. In addition, the growth of pathogenic bacterium could contribute to the rise of acidity while the loss of water from the tissue of fresh-cut carambola was directly proportional to the content of water on the tissue surface.