摘要
为延长细叶黄皮果的保鲜期,试验以广西崇左市龙州县的细叶黄皮果为原料,采用壳聚糖复合涂膜法对细叶黄皮果进行保鲜,通过测定细叶黄皮果中的维生素C含量、还原糖含量、总酸度、烂果率和失水率等指标来判定保鲜效果。经过单因素实验和正交试验结果得出,细叶黄皮果采用壳聚糖复合涂膜法的最佳配方为壳聚糖2%,山梨酸钾0.05%,脱氢乙酸钠2%,氯化钙6%。此条件下细叶黄皮果可以保鲜15 d,保鲜期比自然条件下延长12 d。
In order to prolong the fresh-keeping period of the fine-leaf yellow fruit,the chitosan compound coating method was used to study the fresh-keeping ability of the fine-leaf yellow fruit in Longzhou county,Chongzuo city,Guangxi.The fresh-keeping effect was determined by measuring the vitamin C content,reducing sugar content,total acidity,rotten fruit rate and water loss rate.The results of single factor experiment and orthogonal test showed that the best formula of chitosan composite coating method was chitosan 2%,potassium sorbate 0.05%,sodium dehydroacetate 2%,calcium chloride 6%.Under this condition,the fine leaf yellow fruit could be kept fresh for 15 days,and the shelf life was 12 days longer than that under natural conditions.
作者
苏秀芳
吴霞明
农华
陈永
SU Xiufang;WU Xiaming;NONG Hua;CHEN Yong(College of Chemical and Biological Engineering,Guangxi Normal University of Nationalities,Chongzuo 532200,China;College of Food Science and Technology,Hunan Agricultural University,Changsha 410125,China)
出处
《中国果菜》
2023年第8期4-11,共8页
China Fruit & Vegetable
基金
广西民族师范学院服务地方经济社会发展专项项目(2019FW002)。
关键词
细叶黄皮果
保鲜
壳聚糖
正交试验
Clausenaanisum-olens
fresh-keeping
chitosan
orthogonal test
