魔芋葡苷聚糖复合涂膜对樱桃保鲜效果研究

Study of Konjac Glucomannan Coating on Fresh-Keeping Effect of Cherry

以汉中西乡樱桃为试材,研究魔芋葡苷聚糖(KGM)复合涂膜结合低温保藏对樱桃贮藏保鲜效果的影响。结果表明:以KGM6g/L,明胶1.0g/L,柠檬酸0.5%,山梨酸钾0.1%,山梨醇0.03%,VC0.1%,CaCl22%配制的涂膜液涂膜樱桃后的保鲜效果最好,可显著降低果实的失重率、腐烂指数、呼吸强度,延缓果实VC、总酸、可溶性固形物含量的下降。在(4±0.5)℃可贮藏9d。

The Cherry as the experimental raw materials, konjac flour, complex coating method for coating fresh Cherry experiment. The results showed that , the concentration of KGM 6 g/L, Gelatin 1.0 g/L, citric acid 0.5%, 0.1%of potassium sorbate, sorbitol 0.03%, VC 0.1%, CaCl2 2%of the complex coating cover film of the best fresh strawberry, effectively extends the shelf life, can significantly reduce the weight loss rate of fruit decay index, respiration rate, delayed fruit VC, total acidity, soluble solids content decreased. Can be stored in （4±0.5）℃9 d.