肉桂精油/壳聚糖可食性复合膜对樱桃保鲜的影响

Effects of Cinnamon Essential Oil/Chitosan EdibleComposite Film on Cherry Preservation

以添加肉桂精油体积分数为0%、0.4%、0.8%及1.2%的壳聚糖溶液为试材,制备可食用复合膜,对樱桃进行保鲜处理,在4℃保藏下,测定各组樱桃的失重率、pH、硬度、多酚氧化酶和过氧化物酶活性,研究了不同浓度的肉桂精油及壳聚糖溶液制备可食用复合膜对樱桃的保鲜价值,以期探索可食用复合膜对樱桃保鲜技术的重要意义。结果表明:随着保藏时间的增加,与无处理组和保鲜膜组相比,添加肉桂精油的壳聚糖溶液制备的复合膜对樱桃的保鲜作用明显增强。可食性复合膜由添加体积分数为0.8%的肉桂精油和1.2%的壳聚糖制成能较好的抑制微生物的生长繁殖,延长了保鲜期,保鲜效果良好,肉桂精油/壳聚糖可食性复合膜为樱桃保鲜方法提供了一种新的思路,同时为其它水果保鲜也提供了参考依据。

Edible composite film was prepared by adding 0%,0.4%,0.8%and 1.2%chitosan solution of cinnamon essential oil respectively,and cherry was treated for fresh-keeping.The weight loss rate,pH value,hardness,polyphenol oxidase and peroxidase activities of cherries in each group were measured at 4℃,in order to explore the fresh-keeping of cinnamon essential oil/chitosan edible composite film on cherry.The results showed that with the increase of storage time,compared with the untreated group and the fresh-keeping film group,the fresh-keeping effect of the composite film prepared by adding cinnamon essential oil chitosan solution on cherries was significantly enhanced.The cinnamon essential oil/chitosan edible composite film prepared by adding 0.8%cinnamon essential oil and 1.2%chitosan in volume fraction could better inhibit the growth and reproduction of microorganisms,prolong the fresh-keeping period,and had a good fresh-keeping effect.The cinnamon essential oil/chitosan edible composite film provided a new idea for the fresh-keeping of cherry,and also provided reference for the fresh-keeping of other fruits.