海藻酸钠复合涂膜对贡柑保鲜效果的影响

Effect of Sodium Alginate Compound Filming on Preservation of Gonggan

以海藻酸钠、壳聚糖和尼泊金复合酯为涂膜材料,采用不同涂膜液对新鲜贡柑进行涂膜保鲜,通过测定其感官评价、VC含量、失重率、可滴定酸含量、可溶性固形物含量、可溶性糖含量、过氧化酶(POD)活性等指标进行评定。结果表明,经1%海藻酸钠+0.3%尼泊金复合酯涂膜处理过的贡柑保鲜效果最优,贮藏第35天时,其感官评价5.7分、失重率10.111%、可溶性糖含量8.208%、可滴定酸含量0.367%、VC含量31.301 mg/100 g、可溶性固形物含量10.27%、POD活性0.680 U/g,能较好保持其营养成分,延长货架期。

Sodium alginate,chitosan and nipagin complex esters were used as coating materials.Different coating solutions were used to preserve fresh Gonggan.The sensory evaluation,VC content,weight loss,titratable acid content,soluble solid content,soluble sugar content and peroxidase(POD)activity were determined.The results showed that the effect of 1%sodium alginate+0.3%nipagin complex ester coating was the best.The results showed the sensory evaluation of 5.7 points,weight loss rate of 10.111%,soluble sugar content of 8.208%,titratable acid content of 0.367%,VC content of 31.301 mg/100 g,soluble solids content of 10.27%,POD activity of 0.680 U/g at the 35 d of storage.The nutritional components of Gonggan were better maintained and shelf life was prolonged.