可食性膜对贮藏期草莓的保鲜效果

Effect of Edible Film on Preservation of Strawberry During Storage

以新鲜草莓为试材,通过单因素试验分析了可食用膜中大豆分离蛋白、甘油、山梨酸钾添加量对贮藏期草莓腐烂率和失重率的影响,在此基础上应用正交实验研究了可食用膜中各成分的最佳浓度组合,以期达到最优的保鲜效果,为探索新型采后处理技术提供参考依据。结果表明:常温贮藏72h后,对照组腐烂率为16.15%,失重率为7.26%,而涂膜保鲜剂处理的草莓腐烂率和失重率分别降为3.80%、1.39%,表明涂膜能有效延长草莓保鲜期。正交实验结果表明,当大豆分离蛋白、甘油和山梨酸钾质量分数分别为5.0%、2.5%和1.0%时,可食性保鲜膜的保鲜效果最佳。

Fresh strawberry was used as test material. Effects of addition of soybean isolated protein, glycerol and potassium sorbate in edible films on weight loss ratio and rotting rate of strawberry during storage were investigated by single-factor test. Orthogonal test was used to obtain the best combination of different parameters in order to achieve the best preservation effect of strawberry and develop novel environmental health technology in postharvest treatment of strawberry. The results showed that coating was effective on preservation of strawberry with 1.39% weight loss rate and 3.80% decay rate after 72 hours storage at ambient temperature, the control was 7.26% weight loss rate and 16.15 % decay rate. Results of the orthogonal test indicated that fresh-keeping effect of edible film coating was the best on conditions of 5.0% soybean isolated protein, 2.5% glycerol and 1.0% potassium sorbate in the film.