响应面法优化蓝莓复合保鲜效果研究

Optimization of Compound Preservation Effect of Blueberry by Response Surface Methodology

蓝莓口味鲜美,营养丰富,是为数不多的既适宜鲜食又适宜加工的小浆果品种,然而其不耐贮藏。以“粉蓝”蓝莓为试材,在4 ℃条件下,结合PET+PE复合膜包装,采用壳聚糖、山梨酸钾和脱氢乙酸钠复合涂膜对蓝莓的保鲜效果进行研究。结果表明,采用响应面法优化配方设计,壳聚糖、山梨酸钾和脱氢乙酸钠复合涂膜的最佳浓度配比为:壳聚糖1.5%、山梨酸钾0.2%、脱氢乙酸钠0.03%。经验证,该复合涂膜保鲜液可以延缓蓝莓衰老,降低蓝莓腐烂率,并减缓花青素及可溶性固形物含量的变化,对蓝莓具有一定的保鲜效果。

Blueberry has delicious taste and rich nutrition.It is one of the few small pulp fruits suitable for both fresh food and processing,but it is not resistant to storage.Under the condition of 4 ℃,combined with PET+PE composite membrane packaging,the effect of chitosan,potassium sorbate and sodium dehydroacetate on the preservation of blueberry was studied in this experiment.The results showed that the optimum concentration ratio of chitosan,potassium sorbate and sodium dehydroacetate composite coating was chitosan 1.5%,potassium sorbate 0.2% and sodium dehydroacetate 0.03%.It is verified that the compound coating preservation solution can delay the aging of blueberry,reduce the decay rate of blueberry,slow down the changes of anthocyanin and soluble solid content,and has a certain preservation effect on blueberry.