山苍子精油壳聚糖复合涂膜保鲜金柑

Study on coating preservation of litsea cubeba essential oil and chitosan on kumquat

为了延长金柑的贮藏期,以金柑为原料,研究室温条件下山苍子精油壳聚糖复合涂膜对金柑果实失重率、可溶性固形物、可滴定酸、VC、总糖、感官等指标的影响。结果表明:山苍子精油壳聚糖复合涂膜抑制了金柑的失重,处理组可溶性固形物、可滴定酸、VC、总糖、感官均优于对照组。其中失重率、可溶性固形物、VC均有显著性差异,第30天时处理组、对照组的失重率分别为5.92%,8.35%,可溶性固形物分别为10.31%,8.67%,VC分别为15.77,8.32mg/100g。山苍子精油壳聚糖复合涂膜降低了营养物质的消耗,有效地延缓了金柑的衰老。

In order to prolong the shelf life of kumquat,kumquat fruits were treated with coating preservation of litsea cubeba essential oil and chitosan,then stored at room temperature conditions,the changes of weight-loss rate,soluble solids,titratable acid,vitamin C（VC）,total sugar,sensory index in fruits during storage were investigated.The results showed that the composite coating of Litsea cubeba essential oil and chitosan inhibited the weight-loss of the kumquat,soluble solids,titratable acid,VC,total sugar and sensory of the treated group were better than the control group.The weightloss rate,soluble solids,and VC were all significantly different.At the 30 th day,the weight-loss rate of the treated and control groups were 5.92% and 8.35%,the soluble solids were 10.31% and 8.67%,the VC were 15.77 mg/100 g and 8.32 mg/100 g,respectively.The composite coating of Litsea cubeba essential oil and chitosan reduced the consumption of nutrients,effectively retarded the aging of kumquat and provided a theoretical basis for its application in fresh food preservation.