摘要
以艳红桃为试材,在室温26～29℃,相对湿度65%～75%条件下,采用均匀试验U10(102×52)与L9(34)正交试验设计联用,研究壳聚糖/纳米SiOx复合对艳红桃品质变化的影响。结果表明:300mL保鲜剂中,壳聚糖5.0g、单甘酯0.11g、改性纳米SiOx0.07g、甘油6.0g、艳红桃浸泡30s,壳聚糖/纳米SiOx处理与空白和壳聚糖处理相比,艳红桃贮藏20d后,失水率分别降低了43.96%和27.41%,还原糖含量分别提高了44.00%和18.26%,VC含量分别提高了66.87%和4.80%,总酸含量分别提高了52.77%和39.76%;腐烂指数分别降低了30.56%、24.24%。表明壳聚糖/纳米SiOx复合膜提高了艳红桃品质,延长了贮藏保鲜期。
After receiving dipping treatment with composite chitosan/nano-SiOx solution（CTSS） for 30,Yanhong peach fruits were stored under the conditions of 26-29 ℃ and relative humidity of 65%-75%.The dehydration rate of the fruits were optimized with U10（102×52） uniform design and L9（34） orthogonal array design.The results indicated that the optimal ingredients in 300 mL solution included chitosan 5.0 g,glycerol monostearate 0.11 g,nano-SiOx 0.07 g,and glycerin 6.0 g.Coating treatment with CTSS revealed the best fresh-keeping effect at the end of the storage period for 20 days.The dehydration rate and the decay index in CTSS group revealed the reduction by 43.96% and 30.56%,while reducing sugar,ascorbic acid and titrable acidity increased by 44.00%,66.87% and 52.77%,respectively,when compared with those in the control group.These results suggest that CTSS coating can significantly improve the quality of post-harvest fruits and extend the shelf life of Yanhong peach.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第22期319-323,共5页
Food Science
基金
国家自然科学基金地区科学基金项目(31060299)
关键词
壳聚糖
纳米SIOX
艳红桃
正交试验
均匀试验
chitosan
nano-SiOx
Yanhong peach
orthogonal array design
uniform design
