期刊论文

中文

食品科技

1005-9989

2018

43

10

50-54

10.13684/j.cnki.spkj.2018.10.009

(湘财教指[2014]85号,14C0166):湖南省教育厅一般科研项目 (cx1834):衡阳师范学院大学生创新性实验项目

本校为第一机构

以巨峰葡萄为实验材料,采用0.5 mg/mL芒果皮提取液与1％羧甲基壳聚糖复合涂膜处理葡萄果实,从腐烂率、失重率、相对硬度、呼吸强度、可滴定酸含量、可溶性固形物含量、Vc含量等方面对葡萄的保鲜效果进行评价,探讨芒果皮提取液复合涂膜对巨峰葡萄保鲜效果的影响.结果表明:与未涂膜与单一涂膜组相比,复合涂膜能显著降低葡萄在贮藏过程中的腐败率和失重率,减缓葡萄相对硬度下降的速度;并且显著抑制贮藏前期葡萄的呼吸强度,进而抑制贮藏过程中可溶性固形物、可滴定酸和Vc含量的降低.由此可知,芒果皮提取液与羧甲基壳聚糖复合涂膜可用于巨峰葡萄保鲜.

The grape fruit was treated with 0.5 mg/mL mango peel extract and 1% carboxymethyl chitosan composite coating with the Kyoho grape as the experimental material. The preservation effect of grape was evaluated from the rate of decay, weight loss, relative hardness, respiration intensity, titratable acid content, soluble solid content and Vc content, and the effect of the compound coating was also studied.The results showed that compared with the control group, the composite coating could significantly reduce the rate of corruption, weight loss and relative hardness of grape during storage, and d...