食品科学

• 技术应用 • 上一篇    下一篇

微波结合纳他霉素-魔芋胶涂膜处理对板栗的保鲜效果

顾仁勇,李志平,银永忠   

  1. 吉首大学化学化工学院,湖南 吉首 416000
  • 出版日期:2013-12-25 发布日期:2014-01-03

Effect of Microwave Treatment Coupled with Natamycin Coating on Preservation of Chinese Chestnut

GU Ren-yong,LI Zhi-ping,YIN Yong-zhong   

  1. College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China
  • Online:2013-12-25 Published:2014-01-03

摘要:

以0.05%纳他霉素和2.0%魔芋胶组成涂膜剂进行涂膜,结合微波处理(温度85~90℃、时间8s)保藏板栗。测定涂膜、微波处理以及两者结合使用时板栗在5~15℃条件下贮藏期间的呼吸强度、淀粉含量、腐烂率、质量损失率以及虫果率的变化情况。结果表明:微波处理能有效降低板栗腐烂率和虫果率,也能一定程度降低板栗呼吸强度,减缓淀粉等物质降解,但对减轻板栗失水无效果;纳他霉素和魔芋胶涂膜能有效降低板栗腐烂率,抑制失水,降低呼吸强度,减缓淀粉等物质降解,但对虫害无效果;微波结合纳他霉素-魔芋胶涂膜使用,能充分发挥两种技术的协同互补效应,对板栗有最佳的保藏效果,5~15℃环境温度条件下贮藏70d,腐烂率3.1%,虫果率1.7%,质量损失率2.41%。

关键词: 板栗, 纳他霉素, 魔芋胶涂膜, 微波处理, 贮藏

Abstract:

This study evaluated the effectiveness of a coating agent composed of 0.05% natamycin and 2.0% konjac gum
and microwave treatment (85–90 ℃, 8 s) used in individually or together in preserving the quality of Chinese chestnuts by
examining the changes in respiratory intensity, starch content, fruit rotting, weight loss and percentage of fruits damaged by
insect pests during storage at 5–15 ℃. The results showed that microwave treatment was effective in reducing fruit rotting
and the percentage of fruits damaged by insect pests and lowering respiratory intensity and starch degradation to a certain
extent, but it had no effect on water loss. Similarly, the composite coating agent could reduce fruit rotting, water loss,
respiratory intensity and starch degradation, but had no effect on insect pests. A complementary and synergistic effect was
observed when both treatments were combined, providing the best quality preservation. After storage at temperatures of 5–15 ℃
for 70 days, the percentage of rotten fruits was 3.1%, the incidence of insect pests 1.7%, and weight loss 2.41%.

Key words: Chinese chestnut, natamycin, konjac gum coating, microwave treatment, preservation