苯乳酸-海藻酸钠涂膜保鲜剂的制备及其在甜樱桃保鲜中的应用

利用苯乳酸的抑菌能力和海藻酸钠的成膜性制备苯乳酸-海藻酸钠涂膜保鲜剂，并应用该保鲜剂对甜樱桃 进行涂膜保鲜。通过测试保鲜剂成膜的性能，确定保鲜剂中海藻酸钠的适宜添加量；通过测定甜樱桃生理指标和品 质指标的变化，研究保鲜剂对甜樱桃的冷藏保鲜效果。结果表明：在6 g/L苯乳酸、5 g/L甘油、5 g/L黄原胶存在的 情况下，海藻酸钠添加量为12 g/L时制备的保鲜剂有较好的成膜性能。应用该保鲜剂保鲜甜樱桃，能较好地抑制甜 樱桃的腐烂，减少水分散失，降低呼吸强度，保持贮藏甜樱桃的色泽和硬度，延缓可溶性固形物和可滴定酸质量分 数的下降，从而有利于降低甜樱桃代谢强度，保持果实品质，延长甜樱桃的保鲜期。

Preparation of PLA/SA Composite Coating and Its Application in Quality Preservation of Sweet Cherries

Penyllactic acid (PLA) as a natural antifungal agent and sodium alginate (SA) as a carrier were blended to develop a composite preservative for the control of postharvest decay in sweet cherries. The appropriate concentration of sodium alginate was determined by measuring film-forming properties. The efficacy of the preservative coating in maintaining the quality of sweet cherries during cold storage was evaluated by monitoring physiological and quality changes. Addition of 12 g/L sodium alginate to the preservative exhibited good film-forming property in the presence of 6 g/L phenyllactic acid, 5 g/L glycerol and 5 g/L xanthan gum. The preservative significantly inhibited fruit decay, reduced water loss, decreased respiratory intensity, maintained the color and firmness of sweet cherries during storage, and delayed the decrease in soluble solids and titrable acidity content, thereby helping attenuate metabolism intensity, maintain fruit quality and prolong the storage life of sweet cherries.