壳聚糖/纳米SiOx复合膜对艳红桃的保鲜研究

食品科学 ›› 2012, Vol. 33 ›› Issue (22): 319-323.

壳聚糖/纳米SiOx复合膜对艳红桃的保鲜研究

张洪1,2，王明力1,2,*，和岳2，毛玉涛1,2

1.贵州大学化学与化工学院 2.贵州省发酵工程与生物制药重点实验室

收稿日期:2011-10-09 修回日期:2012-10-24 出版日期:2012-11-25 发布日期:2012-11-20
通讯作者: 王明力 E-mail:wmlgycn@tom.com
基金资助:
国家自然科学基金项目

Fresh-Keeping Effect of Composite Chitosan/Nano-SiOx Coating on Yanhong Peach during Storage

Received:2011-10-09 Revised:2012-10-24 Online:2012-11-25 Published:2012-11-20

摘要/Abstract

摘要： 以艳红桃为试材，在室温26～29℃，相对湿度65%～75%条件下，采用均匀试验U10(102×52)与L9(34)正交试验设计联用，研究壳聚糖/纳米SiOx复合对艳红桃品质变化的影响。结果表明：300mL保鲜剂中，壳聚糖5.0g、单甘酯0.11g、改性纳米SiOx 0.07g、甘油6.0g、艳红桃浸泡30s，壳聚糖/纳米SiOx处理与空白和壳聚糖处理相比，艳红桃贮藏20d后，失水率分别降低了43.96%和27.41%，还原糖含量分别提高了44.00%和18.26%，VC含量分别提高了66.87%和4.80%，总酸含量分别提高了52.77%和39.76%；腐烂指数分别降低了30.56%、24.24%。表明壳聚糖/纳米SiOx复合膜提高了艳红桃品质，延长了贮藏保鲜期。

关键词: 壳聚糖, 纳米SiOx, 艳红桃, 正交试验, 均匀试验

Abstract: After receiving dipping treatment with composite chitosan/nano-SiOx solution (CTSS) for 30, Yanhong peach fruits were stored under the conditions of 26-29 ℃ and relative humidity of 65%-75%. The dehydration rate of the fruits were optimized with U10(102×52) uniform design and L9(34) orthogonal array design. The results indicated that the optimal ingredients in 300 mL solution included chitosan 5.0 g, glycerol monostearate 0.11 g, nano-SiOx 0.07 g, and glycerin 6.0 g. Coating treatment with CTSS revealed the best fresh-keeping effect at the end of the storage period for 20 days. The dehydration rate and the decay index in CTSS group revealed the reduction by 43.96% and 30.56%, while reducing sugar, ascorbic acid and titrable acidity increased by 44.00%, 66.87% and 52.77%, respectively, when compared with those in the control group. These results suggest that CTSS coating can significantly improve the quality of post-harvest fruits and extend the shelf life of Yanhong peach.

Key words: chitosan, nano-SiOx, Yanhong peach, orthogonal array design, uniform design

中图分类号:

张?洪1,2，王明力1,2,*，和?岳2，毛玉涛1,2. 壳聚糖/纳米SiOx复合膜对艳红桃的保鲜研究[J]. 食品科学, 2012, 33(22): 319-323.

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