魔芋葡甘聚糖/纳米SiO_2复合涂膜配方及其对芒果贮藏品质的影响

Effect of konjac glucomannan/nano-silica composite coating on the quality of mango fruit

以桂七芒果为材料,以魔芋葡甘聚糖、纳米二氧化硅为涂膜基质,采用3因素3水平正交试验,通过因子分析分析不同处理对芒果的色差、失重、硬度、可溶性固形物含量、pH和VC含量的影响,得出25℃条件下,对采后芒果保鲜效果良好的涂膜配方:魔芋葡甘聚糖8 g/L、纳米SiO_26 g/L、甘油4 g/L。该配方有效延迟了芒果的呼吸跃变,在一定程度上减少了芒果果皮色泽的变化,抑制了果皮褐变的发生,使失重率维持在10%以下,芒果果实硬度维持在0.05 MPa以上,可溶性固形物含量、pH和VC含量在贮藏后期仍然维持较高含量。

＂ Guiqi＂ mango fruit was used as the raw materials to explore the preservative effects of konjac gluco- mannan/nano-silica coating. A 3-variabel, 3-level orthogonal array design and factor analysis were used to optimize the formulation of konjac glucomannan/nano-silica coating for mango fruit stored at 25℃. The effect of konjac gluco- mannan/nano-silica coating on AE, weight loss, firmness, soluble solids content, pH, vitamin C was investigated during storage of mango fruit. Results indicated that the formula of konjac glucomannan /nano-silica coating was 8 g/L konjae glucomannan, 6 g/L nano-siliea, 4 g/L glycerin. This coating inhibited the respiratory climacteric of mango fruit, delayed mango fruit skin color change, kept the weight loss under 10% and firmness above of 0.05 MPa. Soluble solids content, pH and vitamin C content still maintained at a high level even in the later stage of storage.