不同涂膜保鲜剂对柠檬贮藏品质的影响

Effect of different coating preservative on the storage quality of lemon

以"尤力克"鲜柠檬为原料研究保鲜剂涂膜对其保鲜品质的影响。采用1%壳聚糖、1%魔芋粉和柑橘类专用"科力鲜"涂膜后贮藏于8℃、相对湿度为85%~90%的果蔬冷藏库,定期测定(间隔6 d)柠檬保鲜品质的变化(失重率、可溶性固形物、可滴定酸、Vc、总酚、丙二醛)。结果表明,贮藏30 d后,涂膜组中1%壳聚糖涂膜的柠檬品质最佳,失重率、可溶性固形物、可滴定酸、Vc、丙二醛和总酚含量分别为3.22%、8.51%、5.15 g/kg、23.59 g/100 g、0.71μmol/g、0.72μg/g,1%魔芋粉处理组效果其次,"科力鲜"处理组效果最差。

Effect of different coating preservatives marketed ＂KE Li-xian＂ coating on the storage quality including 1% of chitosan, konjac powder and the of Anyue Eureka lemon fruit were investigated. The lemon fruits were stored in the refrigerating chamber which the temperature was 8 ℃and the relative humidity was 85%-90%. The quality indexes were determined during the storage time. The result suggested that 1% chitosan coating has the best effect after 30 d. The loss weight of lemon was 3.22%. Moreover, total soluble solids, titratable acidity, Vc, malonaldehyde and total phenol were 8.51%, 5.15 g/ kg, 23.59 g/100 g, 0.71 μmol/g and 0.72 μg/g, respectively. The second effect was 1% konjac powder meanwhile the effect of ＂KE Li-xian＂ coating was third.