鲜切菠萝复合保鲜剂配方优化及其保鲜效果研究

为解决鲜切菠萝在贮藏过程中易受到微生物污染和易氧化变色的问题，通过单因素实验研究不同添加量的海藻酸钠、柠檬酸和异抗坏血酸钠对鲜切菠萝品质的影响，结合响应面设计法优化得到最佳复合保鲜剂配方。结果表明:鲜切菠萝可食性复合保鲜剂最佳配方为海藻酸钠添加量0.78%，柠檬酸添加量0.16%，异抗坏血酸钠添加量1.03%。在此条件下4 ℃贮藏10 d后，失重率为4.93%，相较于未处理组降低了30.76%，L*值为69.62，相较于未处理组提高了11.15%。该复合保鲜剂能有效抑制微生物生长和营养成分损失，具有较好的保鲜效果。本文研究结果可为海藻酸钠、柠檬酸和异抗坏血酸钠在鲜切水果保鲜中的应用提供参考。

Research on the Freshness Preservation Effect and the Optimization of Freshly Cut Pineapple Compound Preservative Formulation

This study was conducted to solve the problem that fresh-cut pineapple is susceptible to microbial contamination and oxidative discoloration in storage. The effects of different additions of sodium alginate, citric acid and sodium isoascorbate on the quality of fresh-cut pineapple were investigated by single-factor experiments, and the best composite preservative formulation was optimized by combining with response surface design method. The results show that the best formulation of edible composite coating film for freshly cut pineapple is 0.78% addition of sodium alginate, 0.16% addition of citric acid and 1.03% addition of sodium isoascorbate. After 10 days of storage at 4 ℃ under these conditions, the weight loss rate is 4.93%, which is 30.76% lower compared to the untreated group, and the L* value is 69.62, which is 11.15% higher compared to the untreated group. At the same time, it could effectively inhibit the growth of microorganisms and the loss of nutrients, and has a better preservation effect. The results of the study provide some potential for the application of sodium alginate, citric acid and sodium isoascorbate in the preservation of freshly cut fruits.