膨润土涂膜对芒果常温保鲜效果的影响

doi:10.7506/spkx1002-6630-201112067

食品科学 ›› 2011, Vol. 32 ›› Issue (12): 305-308.doi: 10.7506/spkx1002-6630-201112067

膨润土涂膜对芒果常温保鲜效果的影响

刘琨，李向伟，王雪玲

广西大学化学化工学院

出版日期:2011-06-25 发布日期:2011-06-10
基金资助:
国家自然科学基金地区项目(50964001)

Effect of Bentonite Coating on Fresh-keeping of Mango Stored at Ambient Temperature

LIU Kun，LI Xiang-wei，WANG Xue-ling

School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China

Online:2011-06-25 Published:2011-06-10

摘要/Abstract

摘要： 广西宁明钙基膨润土提纯后做为保鲜材料，利用了膨润土的吸水性、黏结性、吸附性、矿物颗粒小、比表面积大、化学性质稳定、无毒性等特点，选择市售芒果为试材，研究用液固比为15:1的膨润土矿浆，涂刷法涂膜(在此给出具体的膜浓度及涂制方法)芒果，考察常温环境下的保鲜效果，分别测定果皮转黄指数、腐烂指数、质量损失率、果实硬度、呼吸速率、总糖含量、抗坏血酸(VC)含量、总酸含量等各项生理指标。结果表明，膨润土涂膜能够显著的抑制芒果果皮转黄和果实腐烂，减少水分散失，保持较高的果实硬度和VC含量。另外，膨润土涂膜抑制了呼吸高峰的出现，阻止糖的积累和酸的降解，从而延缓了芒果的后熟进程。贮藏两周后，与对照组比较，实验组的质量损失率、腐烂指数、果皮转黄指数分别低了43.7%、51.7%、42.1%；硬度、总酸含量、VC含量分别高了53.7%、166.7%、66.7%；均未出现呼吸高峰和总糖高峰。

关键词: 膨润土, 涂膜, 芒果, 保鲜

Abstract: Purified calcium based bentonite from Ningming, Guangxi autonomous region was used as coating material to keep mango fresh in light of its good water absorption capacity, bondability, adsorption capacity, stability, small mineral particles and high surface area. After diluted with water at liquid-to-solid ratio of 15:1, the bentonite was coated on the surface of mango fruits. Coated mango fruits were stored at ambient temperature and measured for their skin yellowing index, decay index, weight loss rate, firmness, respiration rate and total sugar, vitamin C and total acid contents. The results showed calcium based bentonite coating significantly decreased the skin yellowing, decay incidence and weight loss rate of mango fruits and alleviated the decrease of firmness and vitamin C content. Meanwhile, the occurrence of the respiration peak was inhibited, the accumulation of sugars and degradation of acids were retarded, thereby delaying the post-harvest ripening of mango fruits. After 2 weeks of storage, the weight loss rate, decay index, yellowing index of the treatment group were decreased by 43.7%, 51.7% and 42.1% and the firmness, total acid content, VC content were increased by 53.7%, 166.7% and 66.7% respectively, compared with the control group. In addition, neither respiration nor total sugar peaks were observed for the treated group.

Key words: calcium based bentonite, coating, mango, fresh-keeping

中图分类号:

TS255.3

刘琨，李向伟，王雪玲. 膨润土涂膜对芒果常温保鲜效果的影响[J]. 食品科学, 2011, 32(12): 305-308.

LIU Kun，LI Xiang-wei，WANG Xue-ling. Effect of Bentonite Coating on Fresh-keeping of Mango Stored at Ambient Temperature[J]. FOOD SCIENCE, 2011, 32(12): 305-308.

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膨润土涂膜对芒果常温保鲜效果的影响

Effect of Bentonite Coating on Fresh-keeping of Mango Stored at Ambient Temperature

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