魔芋葡甘聚糖对‘宁海白’枇杷保鲜效果的研究

Study on the Preservative Effect of Konjac Glucomannan on‘Ninghaibai'Loquat

以‘宁海白’枇杷为试验材料,采用0.1%、0.5%和1.0%3个魔芋葡甘聚糖浓度涂膜处理果实,以不作任何处理为对照,4±1℃贮藏,定期观察并测定各项指标,筛选最优保鲜贮藏方法。结果表明:与对照相比,魔芋葡甘聚糖涂膜处理后置于4℃贮藏可以有效降低‘宁海白’枇杷腐烂率,延长保鲜期,其中以0.5%处理效果最好,腐烂率低,可减缓可溶性固形物、可滴定酸、维生素C含量的下降速度,延缓衰老进程。

‘Ninghai Bai＇loquat was used as test material in the experiment,using the konjac glucanmannan chitosan as a film coating,three experimental design 0.1%,0.5% and 1.0% were set to study the preservation effect of konjac glucanmannan on ‘Ninghaibai＇loquat.The control was not taken any processing.The fruit coated with konjac glucanmannan were stored at 4±1℃,observation and measurement were done at regular intervals.The results showed that comparing with the control,konjac glucanmannan coating and stored at 4℃could reduce decay rate,and extend the freshness of‘Ninghaibai＇loquat significantly.0.5% was the best concentration,which could slow down the loss of total soluble solids,titratable acid and vitamin C content,and delay senescence.