食品科学 ›› 2011, Vol. 32 ›› Issue (18): 339-342.doi: 10.7506/spkx1002-6630-201118076

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壳聚糖及甘草提取液对莱阳梨保鲜效果的影响

张 晶,袁 静,李文香*,刘 洁,孙树杰,王世奎   

  1. 青岛农业大学食品科学与工程学院,青岛市现代农业质量与安全工程重点实验室
  • 出版日期:2011-09-25 发布日期:2011-09-24
  • 基金资助:
    青岛农业大学高层次人才基金项目(630639);山东省自然科学基金项目(Y2007D65)

Effects of Natural Preservatives on Postharvest Laiyang Pear Fruits

ZHANG Jing,YUAN Jing,LI Wen-xiang*,LIU Jie,SUN Shu-jie,WANG Shi-kui   

  1. (Key Laboratory of Modern Agricultural Quality and Safety Engineering of Qingdao, School of Food Science and Engineering, Qingdao Agriculural University, Qingdao 266109, China)
  • Online:2011-09-25 Published:2011-09-24

摘要: 研究(22±2)℃的室温条件壳聚糖、甘草提取液及其复合物3种保鲜处理对采后莱阳梨果实生理生化变化的影响。结果表明:3种保鲜处理均可显著抑制莱阳梨果实的呼吸强度,降低梨果实质量损失率,减少果实腐烂率,延缓VC、可滴定酸及可溶性固形物的降解(P<0.05)。

关键词: 莱阳梨, 甘草提取物, 壳聚糖, 保鲜

Abstract: The effects of chitosan, licorice extract and their mixture on physiological and biochemical changes of Laiyang pear fruits during at room temperature ( (22 ± 2 ) ℃) were investigated. The results showed that all the three preservative treatments could significantly (P< 0.05) inhibit the respiration intensity, decrease weight loss rate and decay rate, and delay the reduction of vitamin C, titratable acidity and soluble solids when compared with the control group.

Key words: Laiyang pear, licorice extract, chitosan, preservation

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