食品科学

• 包装贮运 • 上一篇    下一篇

不同涂膜保鲜处理对荸荠品质变化的影响

尹 璐,彭 勇,梅 俊,李云飞   

  1. 1.上海交通大学农业与生物学院,上海 200240;2.上海交通大学陆伯勋食品安全研究中心,上海 200240
  • 出版日期:2013-10-25 发布日期:2013-09-28

Effect of Different Postharvest Treatments on Preservation of Chinese Water Chestnut

YIN Lu,PENG Yong,MEI Jun,LI Yun-fei   

  1. 1. School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China;
    2. Bor Luh Food Safety Center, Shanghai Jiao Tong University, Shanghai 200240, China
  • Online:2013-10-25 Published:2013-09-28

摘要:

以新鲜荸荠为材料,采用对照、NaClO消毒、壳聚糖-葛根淀粉复合膜涂膜、NaClO消毒结合壳聚糖-葛根淀粉涂膜4种处理方法,分析荸荠贮藏过程中质量损失率、质构分析(TPA)、呼吸强度、电导率、可溶性固形物含量等指标的变化。结果表明:壳聚糖-葛根淀粉复合膜对荸荠品质下降有一定延缓作用,其中NaClO消毒与壳聚糖-葛根淀粉膜涂膜结合的方法效果更为显著,4℃条件下贮藏25d后,果实的质量损失率仅为3.35%,可溶性固形物含量较对照高1.02%,呼吸强度显著比对照组低0.72mg CO2/(g·h),且能够更有效地保持贮藏过程中荸荠果肉TPA值。表明NaClO消毒与壳聚糖-葛根淀粉膜涂膜结合的方法更适合于荸荠保鲜。

关键词: 荸荠, 保鲜, 次氯酸钠, 壳聚糖-葛根淀粉复合膜

Abstract:

The effect of NaClO disinfection, chitosan/kudzu starch blended coating and their combination was analyed on
weight loss, texture profile analysis (TPA), respiration rate, electric conductivity and total soluble solid (TSS) of Chinese
water chestnut (CWC) during postharvest storage at 4 ℃. Results showed that chitosan/kudzu starch film inhibited the
deerioaration of CWC quality during storage and NaClO disinfection combined with chitosan/kudzu starch film was more
efficient for improving the postharvest quality of CWC. After 25-day storage, weight loss was 3.35% and TSS increased by
1.02% compared with control. Besides, respiration rate decreased by 0.72 mg CO2/(g•h) and TPA was better maintained.
This study shows NaClO disinfection combined with chitosan/kudzu starch film behaved better in preservation of CWC.

Key words: Chinese water chestnut (CWC), preservation, NaClO, chitosan/kudzu starch film