槟榔果蜡-SO_2保鲜技术研究

Application of fruit wax coating and SO_2 fumigation in preservation of fresh betel nut

以果蜡涂被与SO_2熏蒸联合应用于鲜食槟榔保鲜,研究不同处理对贮藏期内鲜食槟榔品质的影响。结果表明:与对照组比,果蜡-SO_2联合应用能显著降低槟榔腐烂率,抑制槟榔碱和Vc含量下降,使呼吸强度维持在较低水平。结果表明:贮藏期至60 d时,果蜡-SO_2处理鲜食槟榔的腐烂率为15.4%,槟榔碱含量为0.37%,Vc含量为3.9 mg/g,呼吸速率为536.2 mg/kg·h,各项指标均显著优于其他处理。同时,SO_2残留量为6.7 mg/kg,低于FDA安全标准(10 mg/kg)。为鲜食槟榔保鲜技术的发展提供一种新思路。

With the application of fruit wax coating and SO_2 fumigation in preservation of fresh betel nut. Study the influence of different treatments on the quality of fresh food betel nut during storage period. Compared with the control group, the fruit wax associate with SO_2 fumigation treatment was able to reduce the decay rate of betel nut, and keep the content of arecoline and Vc, as well as the respiratory rate. The result showed that when the storage period end, the group of fruit wax coating and SO_2 fumigation suggest a best result than the others. As the decay rate was 15.4%, the content of arecoline was 0.37% and Vc was 3.9 mg/g, as well as the respiratory rate was 536.2 mg/kg·h. Meanwhile, the residual of SO_2 was 6.7 mg/kg, which lower than the standard of FDA（10 mg/kg）. So as to provide a novel method in fresh betel nut preservation.