不同浓度海藻酸钠处理对油桃保鲜效果的影响

Effect of Coating with Different Concentrations of Sodium Alginate on Nectarine Fresh-keeping

使用浓度为1.0%、1.5%、2.0%的海藻酸钠溶液对油桃涂膜处理5min,定期测定油桃果实的理化指标,研究不同浓度海藻酸钠涂膜处理油桃果实,对其贮藏品质的影响。结果表明:涂膜处理能够抑制油桃果实腐烂率、失重率的上升,推迟其呼吸高峰的出现时间,延缓油桃果实含糖量、维生素C含量、含酸量和硬度的下降速度;海藻酸钠涂膜处理有利于油桃保鲜,其中浓度为1.5%的海藻酸钠溶液涂膜处理对保持油桃果实的贮藏品质效果最好。

To study the preservation effect of the nectarine treated by sodium alginate,the nectarine was coated using 1%,1. 5%,2. 0% sodium alginate solution for 5min,respectively. Both physical and chemical index during their storage were determined at regular intervals. Results showed that the coating treatment inhibited the increase in the weight loss rate and the decay rate of the nectarine fruit,prolonged the respiration peak time,and the decreased rate in the nectarine fruit firmness,sugar,VC and acid content. The coating with sodium alginate was conducive to the nectarine preservation and the nectarine fruit coated by 1. 5% sodium alginate solution presented the best storage quality.