2种复合涂膜保鲜剂对哈密瓜软化生理的影响

Effects of Two Kinds of Composite Film Preservatives on the Softening Physiology of Hami Melon

以1.5%羧甲基壳聚糖和1.5%海藻酸钠为原料制备2种复合涂膜保鲜剂,对哈密瓜进行涂膜贮藏试验,通过测定哈密瓜的硬度、电导率、丙二醛(MDA)、果胶酶(PG)、纤维素酶以及脂氧合酶(LOX)等指标,分析2种复合涂膜保鲜剂对延缓哈密瓜软化的效果。结果表明:贮藏35 d时海藻酸钠组和羧甲基壳聚糖组的的硬度分别为0.80和0.71 kg/cm^2,MDA含量为别为1.82和4.80 U/mg,PG活性分别为2.61和3.44U/mg,纤维素酶活性分别为3.92和3.83 U/mg,LOX酶含量分别为5.13和5.74 U/mg。2种复合涂膜都能保持较高的果实硬度,降低哈密瓜的电导率,维持较低的PG酶和纤维素酶活性,降低LOX酶活性,抑制哈密瓜果实软化。

Hami melons were coated with composite film preservatives respevtively, which prepared with 1.5% carboxymethyl chitosan and 1.5% sodium alginate, the preservation effect of two kinds of composite coating on delaying softening of Hami melons were analyzed,by measuring the hardness, electrical conductivity, malondialdehyde (MDA), pectinase, cellulose (PG) and lipoxygenase (LOX) and other indicators,. The results showed that 35 d sodium alginate and carboxymethyl chitosan group of hardness are 0.80kg/cm2 and 0.71kg/cm2,MDA content is not for 1.82 U/mg and 4.80 U/mg, PG were 2.61 U/mg and 3.44 U/mg, cellulase results were 3.92 U/mg and 3.83 U/mg,LOX enzyme content were 5.13 U/ mg and 5.74 U/mg. The results revealed that, the two kinds of composite coating can keep higher fruit firmness, reduce cantaloupe conductivity, low PG enzyme and cellulose content, reduce LOX enzyme content, inhibition of Hami melon fruit softening.