壳聚糖复合膜涂膜保鲜猕猴桃的研究

Effect of Chitosan composite coating on storage quality of kiwifruit

采用壳聚糖、海藻酸钠和卡拉胶制作成不同配比的可食性复合膜,利用L9(33)正交试验对猕猴桃进行涂膜保鲜,在4℃下观察猕猴桃在贮藏期间的品质变化,通过对猕猴桃失重率、果实硬度、可滴定酸(TA)、呼吸强度、维生素C含量的测定,分析了可食性复合膜的保鲜效果。结果表明,壳聚糖保鲜效果达到极显著水平,卡拉胶保鲜效果达到显著水平,而海藻酸钠保鲜效果不明显。综合方差分析结果得出可食性复合膜的最佳配比为壳聚糖1%、海藻酸钠0.3%、卡拉胶0.3%。在此条件下,新鲜的猕猴桃保鲜40d左右,可有效保持其营养成分减少。

In this research, different concentrations of chitosan, sodium alginate and carrageenan were used to make different formulated edible composite coating film and the effect of composite coating film on preservation of kiwifruit was investigated. At the same time, L9 （33） orthogonal test was carried out to study the storage quality changes under the condition of 4 ℃and the best fornmlation was selected out through tracking down the changes of fruit weight loss, the hardness of fruit, the titration acid content, the respiration rate and the Vitamin C content. The results indicated that the freshness maintenance effect of chitosan reached the extremely significant level and the effect of carrageenan reached the significant level, but sodium alginate had no obvious effect. Optimization of the best composite coating film of chitosan was chitosan 1%, sodium alginate 0.3% and carrageenan 0.3%. Under this condition, the kiwifruit could be kept fresh for 40 d and the reduction of nutrients could be prevent effectively.