肉桂壳聚糖涂膜处理对草莓保鲜的研究

Study of Strawberry Preservation with Cinnamon Oil and Chitosan Coating

采用超声辅助方法从中药桂皮中提取肉桂精油。以常温预备实验为基础,将所得肉桂精油配制成4种不同浓度,与1%的酸溶性壳聚糖复配组成复合保鲜液,采用涂膜处理对草莓进行保鲜研究。结果表明:在(23±1)℃的温度条件下,采用保鲜液组对草莓的保鲜效果均好于对照组;复合保鲜液提高了草莓的优果率,降低了失重率,减缓维生素C、可溶性糖和有机酸含量的降低;其中30μL/mL的肉桂精油与壳聚糖复合,保鲜效果最佳,使草莓的货架寿命延长了48h。

Cinnamon oil was extracted with ultrasound-assisted method. Four different concentrations of cinnamon oil and 1% acid-soluble chitosan composited coating to apply on strawberry surface, and the coated strawberry were packaged with LDPE. The results showed that the composited coating have a better preservation effect on strawberry than the control group; it increases the rate of excellent quality, reduces weight loss rate, and decrease the loss of VC content as well as soluble sugar and organic acid content under 23 ± 1℃ storage condition. The mixture with 30μL/mL cinnamon oil and 1% chitosan was more effective than others, which achieved an aim to make the shelf life of strawberry extend by 48h.