壳聚糖大豆分离蛋白复合膜对圣女果涂膜保鲜效果研究

以壳聚糖和大豆分离蛋白为保鲜剂，添加吐温-20对圣女果进行涂膜保鲜，每隔2d分别测定圣女果失重率、呼吸强度、可滴定酸含量及VC含量四个指标研究保鲜效果。结果表明，在壳聚糖浓度为1.0%、壳聚糖与大豆分离蛋白比例为2:1(g/g)、吐温-20浓度为0.8%时，可以最大限度地减少圣女果的营养损失，降低失水率，抑制呼吸强度，保鲜效果最好。

Preservation Effects of Soy Protein Isolate (SPI) - Chitosan Composite Film on Cherry Tomatoes

Cherry tomatoes were coated with an edible film made from a mixture of chitosan, soy protein isolate (SPI) and Tween-20. The weight loss rate, respiration rate, titratable acidity and vitamin C content of cherry tomatoes were measured at intervals of 2 d to evaluate the preservation effect. Results showed that the edible composite film that was prepared by adding 0.5% of SPI and 0.8% of Tween -20 to 1.0% chitosan solution could reduce the nutrition loss and water loss and inhibit the respiratory intensity to the greatest extent and, consequently, the best preservation effects were achieved.