微乳化壳聚糖可食用膜在水果保鲜中的应用

Application of Microemulsion of Edible Chitosan Coating in Fruits Freshness

以芒果、木瓜、草莓和葡萄为试材,设置3个处理,分别为对照组1:壳聚糖和冰乙酸的混合溶液;对照组2:月桂酸甘油单脂、辛酸甘油单脂、丙二醇和吐温的混合液;试验组:微乳化混合液,研究了微乳化保鲜膜在(37±1)℃下对易腐水果保鲜效果的影响。结果表明:与对照组相比,微乳化壳聚糖涂膜处理可以有效地保持芒果、木瓜、草莓和葡萄的硬度,明显减少了腐烂率和失重率,保持了果实的贮藏品质,延长了果实的贮藏时间。

With mango, papaya, strawberries and grapes as the test materials, three treatments were set, and they respectively were control （1） group（the mixed solution of chitosan and acetic acid） ,control （2） group（the mixture of lauric acid glycerol ester, glycerol caprylate monoester, propylene glycol and tween）, and experimental group （microemulsion mixture）. The effects of microemulsion film on preservation of perishable fruits were studied at （37±1）℃ in order to get the better effect on coating preservation in these fruits storage. The results showed that the microemulsion of chitosan coating treatment could significantly retain firmness of these fruits,reduce water loss rate and rot rate,and prolong these fruits storage time compared with the control group.