食品科学 ›› 2013, Vol. 34 ›› Issue (4): 241-244.

• 包装贮运 • 上一篇    下一篇

壳聚糖复合保鲜剂在荔枝冷藏中的应用

李昌宝1,孙健2,吴建永3,刘成梅4,钟业俊3,李丽1   

  1. 1. 广西农业科学院农产品加工研究所
    2. 广西壮族自治区农业科学院农产品加工研究所
    3. 南昌大学中德食品工程中心
    4. 南昌大学生命科学与食品工程学院
  • 收稿日期:2011-11-19 修回日期:2013-01-11 出版日期:2013-02-25 发布日期:2013-01-29
  • 通讯作者: 孙健 E-mail:jiansun@yahoo.cn
  • 基金资助:

    广西科学研究与技术开发计划;广西农业科学院科技发展基金

Application of complex fresh-keeping agent of chitosan on cold-stored litchi

  • Received:2011-11-19 Revised:2013-01-11 Online:2013-02-25 Published:2013-01-29
  • Contact: SUN Jian E-mail:jiansun@yahoo.cn

摘要:

以壳聚糖为成膜剂,复配抑菌剂(纳他霉素、双乙酸钠)和抗氧化剂(茶多酚、抗坏血酸),制备一种荔枝涂膜保鲜剂,并探讨其与冷藏(4±1℃)结合用于荔枝保鲜的效果。结果表明:10 g/L壳聚糖与0.2g/L纳他霉素、10g/L茶多酚、19.2g/L柠檬酸复合可有效抑制冷藏(4±1℃)过程中荔枝的腐败,保护荔枝表皮颜色,同时可较好地抑制荔枝PPO、POD活性的上升,以及可溶性固形物含量的下降,对保持荔枝感官品质也有积极作用。冷藏至第18天,经该复合保鲜剂涂膜的荔枝仍未发生腐败,表皮颜色、果肉滋味、果实气味和整体可接受度分别为7分、6.3分、8分、7分,明显好于对照组的4.1分,4分,2.9分、3.1分;同时荔枝中PPO、POD活性分别比对照组低47.4%、49.0%。

Abstract:

The fresh-keeping effect on litchi which were storaged at 4±1℃ after drug treatment of the complex agent comprised by the mixture of antibacterial agent (natamycin, sodium diacetate) and antioxidant (tea polyphenols, ascorbic acid) with chitosan was studied. The results showed that when sorted at 4±1℃, the complex of 10g/L chitosan, 0.2 g/L natamycin, 10 g/L tea polyphenols and 19.2 g/L citric acid had an effective inhibition on the decay of litchi, the color change of its pericarp, the increase of PPO and POD activity and the decrease of the soluble solid content. Furthermore, it had a relatively satisfactory effect on improving the sensory quality of litchi. No decay was detected on the litchi coated with this complex fresh-keeping agent after storage under 4±1℃ for 18 days. Namely, through a sensory evaluation, the color of the pericarp, taste and flavor of the pulp and overall acceptability of litchi were 7.0, 6.3, 8.0, 7.0, respectively, which was significantly better than that of control group, 4.1,4.0,2.9, 3.1, respectively. Meanwhile, the activity decrease was 47.4% for PPO and 49.0% for POD compared with the control group.

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