| 魔芋葡甘聚糖/乙基纤维素复合膜对水果保鲜效果的影响 |
| |
| 引用本文： | 李浩祥,倪学文,徐玮键,王焕.魔芋葡甘聚糖/乙基纤维素复合膜对水果保鲜效果的影响[J].食品工业科技,2019,40(7):248-252. |
| |
| 作者姓名： | 李浩祥 倪学文 徐玮键 王焕 |
| |
| 作者单位： | 湖北工业大学生物工程与食品学院, 湖北武汉 430068 |
| |
| 基金项目： | 湖北省科技支撑计划项目(2014BBB019)。湖北工业大学大学生创新创业训练计划项目(201710500051) |
| |
| 摘 要： | 以葡萄、樱桃番茄、蜜桔为研究对象,采用魔芋葡甘聚糖(KGM)/乙基纤维素(EC)复合膜包裹后,置于35 ℃、湿度70%下贮藏,以感官评分、失重率、VC含量和总酸含量为检测指标,研究KGM/EC复合膜对以上三种水果的保鲜效果,并与聚乙烯(PE)膜进行比较。结果表明,KGM/EC复合膜能很好地维持水果贮藏期间的感官品质,降低水果腐烂速度。与PE膜相比,KGM/EC复合膜包裹的水果VC含量较高,总酸含量降低缓慢,但失重率变化较快,KGM/EC复合膜表现出对水果较好的保鲜效果。
|
| 关 键 词： | 魔芋葡甘聚糖 乙基纤维素 复合膜 保鲜 |
| 收稿时间： | 2018-07-23 |
Effect of Konjac Glucomannan and Ethyl Cellulose Blend Films on Fruit Preservation |
| |
| LI Hao-xiang,NI Xue-wen,XU Wei-jian,WANG Huan.Effect of Konjac Glucomannan and Ethyl Cellulose Blend Films on Fruit Preservation[J].Science and Technology of Food Industry,2019,40(7):248-252. |
| |
| Authors: | LI Hao-xiang NI Xue-wen XU Wei-jian WANG Huan |
| |
| Affiliation: | School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China |
| |
| Abstract: | As the research objects,grape,cherry tomato and tangerine were wrapped with konjac glucomannan(KGM)/ethyl cellulose(EC)blend films and then stored under certain conditions(35 ℃,humidity 70%). With sensory evaluation,weight loss rate,VC contents and total acid contents as the detective indicators,this study presented the preservation effect of KGM/EC blend films on fruits compared with polyethylene(PE)membrane. The results showed that the KGM/EC blend films could reduce the rate of fruit decay to maintain the sensory quality during the storage time. Compared with PE film,the fruits which were wrapped with KGM/EC blend films showed better preservation effect on fruits,higher VC contents and slower decrease rate of total acid contents,but the weight loss rate varied more speedily. KGM/EC blend films showed a better effect of keeping fresh to the fruits. |
| |
| Keywords: | |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品工业科技》浏览原始摘要信息 |
|
点击此处可从《食品工业科技》下载全文 |
|
