含纳他霉素天然保鲜果蜡的制备与应用

Applications and Preparation of Natural Fruit Wax with Natamycin

研究了不同助剂对紫胶保鲜蜡物理性能和纳他霉素对保鲜蜡抑菌性能的影响。确定了含纳他霉素的天然保鲜果蜡的生产工艺为：紫胶120 g/L、吗啉20 mL/L、丙二醇10 mL/L、氨水12 mL/L,乳化时间30 min,当温度降至60℃时加入0.6 g/L的纳他霉素。应用该保鲜果蜡贮藏的胡柚和锦橙,在温度为510℃,相对湿度为60%65%条件下贮藏45 d,能较好地保持果实的外观,表面新鲜饱满,有光泽,品质好,与对照相比失重率降低70%,好果率提高65%。

Effects of different additive on physical properties and natamycin on antibacterial property of natural fruit wax were studied,and the preparation technology of preservative fruit wax was proposed which was composed of shellac 120 g/L、morpholine 20 mL/L、propanediol 10 mL/L、ammonia 12 mL/L,the emulsion time was 30 min,and 0.6 g/L natamycin was added when the temperature was down to 60℃.The glorious orange and grapefruit were with good quality and appearance after being coated by this preservative wax under 5～10℃ and 60%～65%RH for 45 d,furthermore,the weight loss rate was about 70% lower than uncoated fruits and the good quality rate was enhanced to 65%.