壳聚糖涂膜与牛至精油复配对鲜切菠萝的 保鲜作用

目的研究壳聚糖涂膜及与牛至精油复配对鲜切菠萝的保鲜的影响。方法在低温环境中,按照0.1%、0.3%和0.5%不同浓度的牛至精油与壳聚糖复配,并分别以水、壳聚糖涂膜处理为对照,分析不同处理方式对鲜切菠萝硬度、Vc含量、过氧化物酶(POD)、多酚氧化酶(PPO)、过氧化氢酶(CAT)和脂氧合酶(LOX)活性的影响。结果壳聚糖涂膜与0.5%的牛至精油复配后可减缓组织软化;与0.1%牛至精油复配可以维持Vc含量的缓慢降低。在不同处理组中,当含有0.3%和0.5%牛至精油时,鲜切菠萝的POD和CAT活性则呈下降趋势,而其他处理组则显著升高;当含有壳聚糖处理组时,其PPO和LOX活性则低于对照组。结论壳聚糖与牛至精油复配涂膜会在减缓鲜切菠萝营养损失的情况下延长其货架期。

Effect of chitosan edible coating incorporated with origanum essential oil on preservation of fresh-cut pineapple

Objective To study the influence of chitosan edible coating and incorporated with oregano essential oil on preservation of fresh-cut pineapple. Methods The values of the firmness, Vc content, peroxidase (POD), polyphenol oxidase (PPO), catalase (CAT) and lipoxygenase (LOX) activity of fresh-cut pineapple were analyzed by processed with chitosan edible coating incorporated with 0.1%, 0.3% and 0.5% of oregano essential, respectively, with water and chitosan edible coating processing as control. Results The processing of chitosan coating with 0.5% oregano essential oil could slow down softening of the tissue; the processing with 0.1% of oregano essential oil could maintain the decline of Vc content slowly; the POD and CAT activity of fresh cut pineapple were declined when it was processed with chitosan coating containing 0.3% and 0.5% oregano essential oil, and appeared increasing trend under other processing condition. The PPO and LOX activity with chitosan edible coating processing were lower than those of the control. Conclusions Chitosan edible coating incorporation with oregano essential oil would extend shelf-life of fresh-cut pineapple at the condition of keeping nutrition ingredient.