摘要
分别以10mg·g-1、20mg·g-1、30mg·g-1的茁霉多糖溶液浸泡伏令夏橙果实2min,取出自然通风晾干后,于常温[(20±0.5)℃]贮藏,每隔7d对其主要营养成分和感官指标进行检测和分析。结果表明,经茁霉多糖处理,伏令夏橙腐烂率下降、新鲜度较高,能较好地保持原有风味;抑制了伏令夏橙果实色泽的转变,保持原有色泽的时间比对照延长14d;在维生素C损失方面,比对照可延长货架期7d;能抑制有机酸的损失;更有利于保持可溶性固形物的含量。
The Valencia orange were respectively soaked in the pullulan solution of 10 mg · g^-1 , 20 mg · g^-1, 30 mg· g^-1 for 2 min, removed and dried naturally, and then stored at normal temperature [（20 ± 0.5）℃ ]. The major nutrient composition and sensory indicators were detected and analyzed every 7 days. The results showed that for Valencia orange dealt with pullulan, the loss of organic acids could be inhibited, the content of soluble solids could be maintained; they had less corruption rate and were fresher,and kept their national flavor better. Compared with the contrast,the color remained prolonged for 14 d,the shelf lives prolonged for 7 d.
出处
《化学与生物工程》
CAS
2009年第10期72-75,共4页
Chemistry & Bioengineering
基金
武汉生物工程学院校级资助项目(200706)
关键词
茁霉多糖
伏令夏橙
营养成分
感官指标
检测和分析
pullulan
Valencia orange
nutrient composition
sensory indicator
detection and analysis
作者简介
作者简介：任俊（1976-），女，河南洛阳人，硕士，讲师，研究方向：果蔬采后生理和保鲜。E-mail：rj077@163．com。
