桃胶可食性涂膜对草莓保鲜效果的影响

The effect of peach gum edible coatings on the preservation of strawberry

将桃胶溶液经121℃高温处理20 min后制备1%、2%、5%、10%的桃胶涂膜溶液,采用浸蘸法在草莓表面形成均匀可食性薄膜,通过感官评价和理化指标(硬度、失重率、pH、可滴定酸含量、维生素C和可溶性固形物含量)测定来分析桃胶液膜对草莓保鲜效果的影响。结果表明,高温处理后的桃胶溶液均一性和黏性提升,1%~5%桃胶溶液质量浓度成膜性能较好。其中5%浓度下的桃胶可食性膜保鲜效果最好,可延缓草莓的色泽变化,降低鲜果质量损失,减少pH以及可滴定酸变化以及维生素C和可溶性固形物含量损失,且保鲜效果优于PE材质保鲜膜。桃胶经热处理可用于制备可食性保鲜涂膜,在果蔬保鲜领域有潜在的应用价值。

The peach gum solution was treated at 121℃for 20 min to prepare 1%,2%,5%and 10%peach gum film solutions.The dipping method was used to form a uniform edible film on the surface of strawberries.The effect of peach gum film on preservation of the strawberry was analyzed by sensory evaluation and physicochemical indexes(hardness,weight loss rate,pH,titratable acid con-tent,vitamin C and soluble solid content).The results showed that the homogeneity and viscosity of peach gum solution after high tem-perature treatment were improved,and the 1%~5%peach gum solutions had good film-forming performance.The edible peach gum film at 5%concentration had the best preservation effect,which could delay the color change of strawberries,reduce the loss of fresh fruit quality,and decrease the change of pH and titratable acid as well as the loss of vitamin C and soluble solid content,and the pres-ervation effect was better than that of PE plastic wrap.Peach gum could be used to prepare edible preservation film after heat treat-ment,which had potential application value in the field of fruit and vegetable preservation.