气调包装和壳聚糖处理对菠萝蜜最少加工冷藏品质的影响

Modified Atmosphere Packaging and Chitosan to Minimally Processed Refrigerated Quality of Jackfruit

主要分析气调包装和壳聚糖处理对菠萝蜜冷藏(7℃)过程中VC含量、游离氨基酸含量、电导率和感官品质变化的影响。结果表明:在气调包装中氧气比例占3%-6%之间菠萝蜜的VC含量损失最少,5%O2+15%CO2+80%N2有利于维持菠萝蜜的VC含量、游离氨基酸含量和电导率。4%O2+14%CO2+82%N2和5%O2+15%CO2+80%N2有利于保持菠萝蜜的新鲜口感;0.75%的壳聚糖处理对菠萝蜜的VC有良好的保护作用;0.75%和1.00%壳聚糖处理能抑制游离氨基酸含量和电导率的上升,1.00%的壳聚糖处理降低了菠萝蜜的感官品质。

Analyze the impact of MAP and chitosan treatment of jackfruit refrigeration（7℃） during the VC content,free amino acid content,conductivity and sensory quality changes.The results show that：the proportion of oxygen in modified atmosphere loss jackfruit VC content between 3% to 6% of the minimum,5%O_2＋15%CO_2＋80%N_2 makes for maintain jackfruit VC content,free amino acid content and conductivity.4%O_2＋14%CO_2＋82%N_2 and 5%O_2＋15%CO_2＋80%N_2 jackfruit make for maintain freshness;0.75% chitosan treatment of jackfruit VC has a good protective effect;0.75% and 1.00% chitosan can inhibit the increase in free amino acid content and conductivity of 1.00% chitosan treatment reduced the sensory quality of jackfruit.