食品科学 ›› 2003, Vol. 24 ›› Issue (7): 146-149.

• 包装贮运 • 上一篇    下一篇

纳米SiO_x保鲜果蜡研制

 颉敏华, 刘刚, 张永茂, 刘元寿, 李玉梅, 张霁红, 康三江   

  1. 甘肃省农科院农产品贮藏加工研究中心,中国科学院兰州化学物理研究所,甘肃省农科院农产品贮藏加工研究中心
  • 出版日期:2003-07-15 发布日期:2011-12-13

 JIE  Min-Hua, LIU  Gang, ZHANG  Yong-Mao, LIU  Yuan-Shou, LI  Yu-Mei, ZHANG  Ji-Hong, KANG  San-Jiang   

  • Online:2003-07-15 Published:2011-12-13

摘要: 利用动、植物源蜡质作为果蜡的成膜剂,研制出棕、黄、红三种类型和浓度任意调配的水溶性油状液体果蜡。成膜剂浓度、纳米SiOX浓度均可影响RY蜡的透气性,纳米SiOx对RY保鲜蜡透气性的降低效应大于成膜剂。纳米SiOX保鲜果蜡在增加果品色泽、亮度及降低果品干耗等性能方面与进口果蜡相近,在防腐性能方面优于进口果蜡。

关键词: 果蜡, 保鲜, 纳米SiO_X

Abstract: A new-class composite of fruit wax/nano-SiOX was composed of wax coating agent made of natural plants and animals,nano-SiOX and other ingredients.It was a kind of water soluble oil liquid fruit wax,with three types of colour (brown,red and yellow)and a series of different concentrations of wax coating agents and nano-SiOX.The permeability of RY fruit wax was affected byboth concentrations of nano-SiOX and wax coating agent.The performances of nano-SiOX fruit wax on brightening fruit,improvingfruit glossy appearance and reducing fruit moisture loss could match the same type of imported fruit wax and its function ofprotecting against decay was superior to the same type of imported fruit wax.

Key words: fruit wax, freshness, nano-SiO_X