不同配比的壳聚糖大蒜素涂膜对塘房桔保鲜效果的影响

Effects of Allicin and Chitosan Coating in Different Proportions on Tangfang Orange Preservation

采用壳聚糖、大蒜素为原料制作成不同浓度配比的复合涂膜,在15 d内,每隔3 d对塘房桔失重率、Vc含量、可溶性固形物、过氧化氢酶活性等理化指标进行测定。经正交试验分析可得各因素对塘房桔保鲜效果影响的顺序依次为壳聚糖>大蒜素>浸泡时间。塘房桔保鲜的最佳处理方案为:壳聚糖浓度为1.0%,大蒜素浓度0.4%,浸泡时间5 min。在此条件下,壳聚糖、大蒜素复合涂膜可有效抑制塘房桔呼吸强度和过氧化氢酶活性,减少果实在贮藏期间Vc含量的损耗,维持贮藏期间塘房桔可溶性固形物含量、降低失重率,可将塘房桔的保鲜期有效延长。

Compound coating film of different concentration ratio is made from Chitosan and allicin. Weight loss, Vc content, soluble solids, catalase activity and other physical and chemical indicators are determined every 3 days within 15 days. Through orthogonal test analysis each factor＇s influence on the Tangfang orange preservation follows the order： chitosan〉 allicin〉 soaking time. The best condition for preservation is that Chitosan concentration of 1.0%, Allicin concentration of 0.4% and soaking for 5 minutes. Under this condition compound coating of Chitosan and Allicin can inhibit the respiratory intensity and catalase activity, reduce the loss of Vc, maintain soluble solids content during storage, reduce weight loss, so the storage life of the Tangfang orange can be effective extended.