果胶-魔芋葡甘聚糖复合膜制备及其保鲜防腐效果

Preparation of Composite Membrane by Pectin and Konjac Glucomannan and its Preservation Effect of Fruit

以市售魔芋葡甘聚糖和橘皮果胶为原料,制作果胶-魔芋葡甘聚糖共混膜,并且以果胶-魔芋葡甘聚糖共混膜和质量分数为2%的果胶膜处理成熟的红提,探讨其对红提贮藏时间和保鲜效果的影响。结果表明,果胶-魔芋葡甘聚糖能够共混成膜,并且复合膜对于红提的失重率、腐烂率、总酸的损失程度都有较好的抑制效果。

The orange peel pectin and konjac glucomannan were used to prepare composite membrane.To determine the preservation and antisepsis efficiency,the composite membrane,as well as 2%peel pectin film were further used to preserve the mature red grapes.The results showed that the orange peel pectin and konjac glucomannan were able to be mixed as composite membrane,which performed good effects to alleviate weight loss,decay and total acid content loss of red grapes.