超声波辅助涂膜保鲜对番茄贮藏品质的影响

Effect of Ultrasonic Assisted Film Preservation on Storage Quality of Tomato

该实验以番茄为样品,研究了海藻酸钠、复合膜(海藻酸钠+蜂蜡)、超声波+复合膜等3种保鲜处理。通过测定保鲜剂膜的厚度、水蒸气透过系数、透光率、透氧性和扫描电镜下膜结构,考察了涂膜保鲜剂的结构与性质;通过21 d贮藏实验,考察了样品的失重率、细胞壁质膜的透性、硬度、PE酶和PG酶的活性以及果胶的含量,研究几种处理对番茄保鲜的作用。结果表明:涂膜处理对样品有较好的保鲜效果;复合膜(海藻酸钠+蜂蜡)的水蒸气透过系数、透氧性、透光率均最小,膜结构最完整;贮藏期间,超声波+复合膜处理样品的失重率、质膜透性、PE酶和PG酶的活性、表面硬度及果胶含量等几个方面显示保鲜效果好于其他2种。超声波+复合膜涂膜保鲜是一种较好的果蔬保鲜的方法,在实际生产中有广阔的应用前景。

Tomato was used as a sample in this experiment.Three kinds of preservation treatments,such as sodium alginate,composite membrane (alginate beeswax) and ultrasonic composite membrane were studied.By measuring the thickness of preservative film,water vapor transmittance,transmittance,oxygen permeability and membrane structure under SEM,the structure and properties of preservative film were investigated.Through a 21 days storage experiment,the weight loss rate,surface hardness,activity of PE and PG enzymes,and content of pectin were studied.The results show that:The film treatment has good freshness effect on the sample;Water vapor transmittance,oxygen permeability and light transmittance are all minimal and the most complete membrane structure of algin+beewax.In storage period,weight loss,permeability of plasma membrane,activity of PE and PG enzymes,surface hardness and pectin content of ultrasonic+complex film treated samples showed better freshness than the other two.The ultrasonic composite film is a good method for keeping fruits and vegetables fresh.