植酸对果品的保鲜效果研究

STUDY ON PHYTIC ACID USED AS PRESERVATIVE

研究了植酸对柑桔、苹果等果品的保鲜效果。结果证明 ,植酸具有一定的抑菌能力和调节果品新陈代谢的双重功能。单独使用植酸在失重、抑制果品的呼吸、保持果品中的营养成份及果实光洁度等方面有一定的效果。与被膜剂合用时效果更佳。

The study on phytic acid used as preservative is reported in this paper. Phytic acid and coating ages show good synergistic effects. They strongly inhibit fruit respiration and weight loss. After 120 days' storage, the weight loss is 30% lower than control (CK), and the respiration is over 40% lower. The fruits treated with phytic acid show lower ethanol concentration and protect nutrients during the whole storage period. Using phytic acid and other means together will obtain more pleasing result than using phytic acid.\;