普鲁兰多糖复合液涂膜对荔枝采后保鲜效果评价

Effects of pullulan compound liquid coating on litchi postharvest fresh-keeping process

以普鲁兰多糖为主要成膜剂,制备新型荔枝保鲜材料,并探索了其在不同温度条件下对荔枝的保鲜效果。结果表明:在夏季常温(34±2)℃、空调(26±2)℃及低温(5±2)℃条件下,普鲁兰多糖复合液涂膜可有效抑制荔枝褐变,降低可溶性固形物、p H、可滴定酸、维生素C等营养物质的损失,维持较高的好果率。普鲁兰多糖涂膜对低温环境下的荔枝保鲜效果最佳,贮藏14 d后褐变指数为1,好果率为91%。与之相比,空白对照组及施保功溶液浸泡组荔枝在第12 d时已完全褐变,好果率为0%。普鲁兰多糖复合液涂膜结合低温贮藏,可以有效维持荔枝采后新鲜度,延长保鲜期。

A new litchi fresh-keeping material was prepared in the present research, and pullulan was used as the main components for film forming.The fresh-keeping effect of pullulan film on litchi was evaluated under different temperatures.The results indicated that pullulan compound liquid coating could delay litchi browning process, reducing nutrient consumption such as soluble solid, pH, titratable acid and vitamin C, and keeping a higher good fruit ratio at temperature of summer room temperature environment (34± 2) ℃, air-conditioning environment (26 ± 2)℃ and low temperature environment (5 ± 2) ℃. Litchi coated with pullulan exhibited the optimal preservation efficiency at low temperature, after 14 days of storage, browning index was 1, and good fruit ratio was 91%. In contrast, the blank control group and the Sporgon soaking solution group were completely browned on the 12th day ,accompanied with the good fruit ratio decreased to 0% .Pullulan compound liquid coating combined with low temperature environment could keep litchi freshness,extending its storage life.