复合涂膜对鲜切芹菜的保鲜效果

The Preservation Effect of Composite Coating on Fresh-Cut Celery

选取海藻酸钠、ε-聚赖氨酸、氯化钙与γ-氨基丁酸作为涂膜保鲜剂,以失重率、褐变指数和可溶性固形物含量为评价指标,通过单因素试验确定最佳浓度。以鲜切芹菜4℃贮藏8 d的失重率为响应值,通过响应面设计优化得到复合涂膜的最佳配方。鲜切芹菜经优化后的复合涂膜处理后,水分和营养物质的消耗减少,相对电导率的升高受到抑制,细胞膜的受害程度减轻,从而减少丙二醛的累积,维持较好的细胞结构。同时,可有效抑制多酚氧化酶活性,减轻褐变程度,可将鲜切芹菜的贮藏时间延长3~4 d。

Sodium alginate,ε-polylysine,calcium chloride andγ-aminobutyric acid were selected as the film-coating preservatives,and the optimal concentration was determined by one-way test with weight loss rate,browning index and total soluble solid content as the evaluation indexes.The weight loss rate of fresh-cut celery stored at 4℃for 8 d was used as the response value,and the optimal formulation of the composite coating film was obtained by response surface design optimization.After fresh-cut celery was treated with composite coating,the consumption of water and nutrients was reduced,the increase of relative conductivity was inhibited,and the degree of cell membrane damage was reduced,thus reducing the accumulation of malondialdehyde and maintaining a better cell structure.It could inhibit the activity of polyphenol oxidase and reduce the degree of browning,and it could prolong the storage time of fresh-cut celery for 3-4 d.