可食性保鲜涂膜对冷藏黄花梨品质的影响

Effects of edible coatings on postharvest qualities of Huanghua pear fruits during cold storage

为探讨可食性涂膜对冷藏黄花梨的保鲜效果,研究了虫胶和森帕尔2种保鲜膜浸涂的黄花梨在冷藏(4℃)过程中的品质变化的规律,并利用核磁共振成像检测了储藏结束后的黄花梨内部品质变化。结果表明,与直接冷藏的对照组相比,2种可食性保鲜膜处理均可显著降低黄花梨在储藏过程中的呼吸速率和失重,在储藏结束后,分别仅为对照组的74%～80%和68%～81%。并能够减少储藏过程中可溶性固形物、可滴定酸、抗坏血酸含量的变化,维持较低的核磁共振信号强度。与森帕尔保鲜膜相比,除在核磁共振信号强度无显著差异外,虫胶保鲜膜具有更好的保鲜效果。

To investigate the effects of edible coatings such as shellac coating and SemperfreshTM coating on the quality of Huanghua pear fruits （Pyrus pyrifolia Nakai, cv. Huanghua） during cold storage at 4 ℃, the changes in respiration rate, weight loss and contents of soluble solids, titratable acidity and ascorbic acid of fruits were recorded periodically for up to 60 days. Nuclear magnetic resonance imaging was used to inspect the internal quality of pear fruits after cold storage. The results showed that two kinds of edible coatings significantly reduced the respiration rate and weight loss of the fruits. After 60 days of storage, the coated fruits showed 74%-80% for weight loss and 68%-81% for respiration rate of control fruits, respectively, and the difference was significant （p〈 0.05）. Coating treatments still delayed the decreases in contents of soluble solids, titratable acidity and ascorbic acid of Huanghua pear fruits during storage, and maintained a lower signal intensity of nuclear magnetic resonance image of the fruits after cold storage. Compared with SemperfreshTM coating, shellac coating was more effective in maintaining the quality of Huanghua pear fruits, but no significant difference （p 〉 0.05） in the signal intensity of nuclear magnetic resonance images was observed.