| 3种天然保鲜剂对荸荠杨梅贮藏保鲜效果 |
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| 引用本文： | 胡晓亮,周国燕,王春霞,詹博.3种天然保鲜剂对荸荠杨梅贮藏保鲜效果[J].食品与发酵工业,2011,37(6). |
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| 作者姓名： | 胡晓亮 周国燕 王春霞 詹博 |
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| 作者单位： | 上海理工大学食品与低温生物技术研究所,上海,200093 |
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| 基金项目： | 国家自然科学基金青年基金项目(50206013); 上海市重点学科建设项目(S30503); 上海市教委科研创新项目(09YZ230) |
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| 摘 要： | 研究了壳聚糖、海藻酸钠和溶菌酶3种天然保鲜剂对荸荠杨梅贮藏保鲜效果的影响,分析了各种天然保鲜剂处理对荸荠杨梅的感官品质、失重率、硬度、呼吸强度、Vc含量、可溶性固形物含量以及SOD酶活性等生理生化指标的变化。结果表明:壳聚糖涂膜处理的杨梅,感官效果最好,在4℃条件下贮藏20d后,果实的失重率仅为8.87%,Vc含量为7.1mg/100g,可溶性固形物含量为8.3%,呼吸强度显著低于其他处理组。
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| 关 键 词： | 杨梅 保鲜 涂膜 壳聚糖 |
Research of Three Natural Preservatives on Fresh-Keeping of Biqi Bayberry |
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| Hu Xiao-liang,Zhou Guo-yan,Wang Chun-xia,Zhan BoInstitute of Cryomedicine , Food Refrigeration,Shanghai University of Science , Technology,Shanghai ,China.Research of Three Natural Preservatives on Fresh-Keeping of Biqi Bayberry[J].Food and Fermentation Industries,2011,37(6). |
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| Authors: | Hu Xiao-liang Zhou Guo-yan Wang Chun-xia Zhan BoInstitute of Cryomedicine Food Refrigeration Shanghai University of Science Technology Shanghai China |
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| Affiliation: | Hu Xiao-liang,Zhou Guo-yan,Wang Chun-xia,Zhan BoInstitute of Cryomedicine and Food Refrigeration,Shanghai University of Science and Technology,Shanghai 200093,China) |
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| Abstract: | The effects of chitosan,alginate and lysozyme on preservation and fresh-keeping of Biqi bayberry were compared by their sensory quality,weight loss,hardness,respiration rate,Vc content,soluble solids content and SOD activity during the storage.The results showed that: chitosan coating had the best effect.After 20 days of storage at 4 ℃,the weight loss rate was 8.87%,Vc content was 7.1mg/100g,soluble solids content was up to 8.3%,respiration was significantly lower than other groups. |
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| Keywords: | bayberry fresh-keeping coating chitosan |
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