不同浓度海藻酸钠处理对杏果实保鲜效果的影响

Different Concentration Effect of Sodium Alginate on Apricot Preservation

以杏果实作为试验材料,分别使用浓度为1.00%、1.50%、2.00%的海藻酸钠涂膜处理,以呼吸强度、失重率、腐烂率、果实硬度、维生素C含量、含糖量、可滴定酸含量为指标,研究杏果实经海藻酸钠涂膜后贮藏品质的变化规律。结果显示,海藻酸钠溶液涂膜处理能抑制杏果实采后失重率、腐烂率以及呼吸强度的上升速度,延缓杏果实Vc含量、果实硬度、可滴定酸含量、含糖量等的下降,其中,使用1.50%海藻酸钠涂膜处理杏果实,对保持其贮藏品质效果最好。

In order to research how different concentrations of sodium alginate affect storage quality of apricot fruit,this research respectively used concentration of 1.00%,1.50%,2.00%sodium alginate to coat apricot for 5 minutes,and regularly measured the physical and chemical indicators.The result shows that sodium alginate which is coated on apricots are benefit for apricots preservation,which includes not only the limit of weight loss rate,decay index to rise and respiratory intensity but also the decay of decreasing about apricot fruits hardness,soluble solids content,Vc content,acid content,Especially,the concentration of 1.50%sodium alginate coat has the best effect on preserving apricots fruit.