不同保鲜薄膜对无花果保鲜性能的比较研究

选用大豆蛋白/聚乙烯醇薄膜、谷氨酰胺转氨酶（TG）改性大豆蛋白/聚乙烯醇薄膜、市售聚乙烯薄膜,分别对无花果进行保鲜处理,并与不进行任何处理的空白对照组进行比较,以无花果的失重率、硬度、可溶性固形物含量、可滴定酸含量及维生素C（VC）含量为评价指标,探讨了3种薄膜对无花果的保鲜性能。试验结果表明：所选用的3种薄膜都能不同程度地延长无花果的保鲜期,处理前5 d的保鲜效果为市售聚乙烯薄膜处理组最优,其次为TG改性大豆蛋白/聚乙烯醇薄膜处理组,再次为大豆蛋白/聚乙烯醇薄膜处理组;经保鲜处理的3个试验组的保鲜效果均明显优于空白对照组,且经TG改性大豆蛋白/聚乙烯醇薄膜处理组无花果的保鲜期最长,达6 d,长于市售聚乙烯薄膜处理组。

Comparative Study of Figs Preservation with Different Fresh Keeping Films

In this experiment, soybean protein / polyvinyl alcohol film, transglutaminase （referred to TG） modified soybean protein / polyvinyl alcohol film and commercially available polyethylene film were respectively adopted in the treatment of figs preservation. The results were compared with the control group with no processing to study the perfor- mance of the three films for fresh figs. The weight loss, hardness, contents of soluble solids, titratable acidity and Vitamin C （ referred to VC ） of figs were evaluated. The results showed that the three films could all extend shelf life of figs to different degrees. For the first 5 days, treatment effect of commercially available polyethylene film group was better than TG modified soybean protein film group which was better than soybean protein / polyvinyl alcohol film group. All three groups were significantly better than the control group. But figs shelf life could reach up to 6 days in TG modified soybean protein/ polyvinyl alcohol film treatment groups and longer than the commercially available polyethylene film treatment groups.