摘要
以番茄为试材,通过壳聚糖、可溶性淀粉、羧甲基纤维素钠配制成不同浓度的复合保鲜液浸泡涂膜处理,研究其对番茄保鲜效果的影响。结果表明,复合保鲜液涂膜可有效地降低番茄果实的失重率、腐烂率、可溶性固形物含量,抑制多酚氧化酶活性,维持番茄VC含量,保持番茄果实较好的感官品质,且以0.5%壳聚糖+0.8%可溶性淀粉+0.3%羧甲基纤维素钠复配的复合保鲜液涂膜对番茄有较好的保鲜效果,15℃环境下其货架期延长到15 d以上。
In this paper the fresh-keeping effect of tomato was studied by using different concentrations of edible liquid membrane composite preservative composed of mixture of chitosan, soluble starch and sodium carboxymethyl cellulose. The results showed that the composite preservation fluid coating could effectively reduce the rate of weight loss, decay and the content of soluble solids, inhibit the activity of polyphenol oxidase, maintain the content of vitamin C in tomato, and keep the fruit better sensory quality during storage. The results also showed that the optimum formulation of the compound fresh-keeping agent was as follows： chitosan 0.5%, sodium carboxymethyl cellulose 0.3%, and soluble starch 0.8%. The storage period could be prolonged to 15 d at 15 ℃ with the above optimum compound fresh-keeping agent formulation.
出处
《保鲜与加工》
CAS
北大核心
2017年第6期27-32,共6页
Storage and Process
基金
国家科技支撑计划课题(2015BAD16B07)
关键词
可食性液态膜
番茄
壳聚糖
羧甲基纤维素钠
可溶性淀粉
edible liquid membrane
tomato
chitosan
sodium carboxymethyl cellulose
soluble starch
