溶菌酶在草莓涂膜保鲜中的应用研究

Study on application of lysozyme coating preservation of strawberry

研究溶菌酶、壳聚糖、氯化钙对草莓的涂膜保鲜效果。采用不同浓度溶菌酶跟壳聚糖和氯化钙复配保鲜液对草莓进行保鲜处理,贮于4℃。研究结果表明,0.05%溶菌酶、1%壳聚糖和0.5%氯化钙复配保鲜液对草莓保鲜效果最佳。该组草莓在贮藏前9天内,草莓无烂果出现,草莓的色泽、风味、硬度均保持良好,贮藏第9天草莓烂果率为0,失重率为3.12%,VC含量为77.7 mg/100g,仅下降9.44%,还原糖含量为5.42 g/100g,仅下降15.7%,总酸含量为7.63 g/kg,仅下降39.4%。溶菌酶涂膜保鲜技术能有效延长草莓的货架期,较好保持其感官和营养品质。

The effect of strawberry＇ s coating preservation by lysozyme, chitosan and calcium chloride was studied. Different concentrations of lysozyme, chitosan and calcium chloride blends were spraying on the strawberry, and then the strawberry was storaged at 4℃. The results showed that strawberry＇s preservation effect was best by 0. 01% Lysozyme, 1% chitosan and 0. 5% calcium chloride blends. In the first 9 days, there was no decayed fruit, the strawberry＇ s color, flavor and hardness were kept well and weightlessness rate was 3.12%, Vitamin C content was 77.7 mg/ lOOg which only decreased 9.44%, reducing sugar content was 5.42 g/lOOg which was only decreased 15.7%, total acid content was 7. 63 g/kg which was only decreased 39.4%. Lysozyme coating preservation could extend strawberry＇ s shelf life effectively, and could well maintain its sense and nutrition quality.