摘要
以壳聚糖为成膜剂,复配抑菌剂(纳他霉素、双乙酸钠)和抗氧化剂(茶多酚、抗坏血酸),制备一种荔枝涂膜保鲜剂,并探讨其与冷藏(4℃±1℃)结合用于荔枝保鲜的效果。结果表明:10g/L壳聚糖与0.2g/L纳他霉素、10g/L茶多酚、19.2g/L柠檬酸复合可有效抑制冷藏(4℃±1℃)过程中荔枝的腐败,保护荔枝表皮颜色,同时可较好地抑制荔枝PPO、POD活性的上升,以及可溶性固形物含量的下降,对保持荔枝感官品质也有积极作用。冷藏至第18天,经该复合保鲜剂涂膜的荔枝仍未发生腐败,表皮颜色、果肉滋味、果实气味和整体可接受度分别为7.0、6.3、8.0、7.0分,明显好于对照组的4.1、4.0、2.9、3.1分;同时荔枝中PPO、POD活性分别比对照组低47.4%、49.0%。
The fresh-keeping effect on litchi, which were stored at （4±1）℃ after drug treatment of the complex agent comprised by the mixture of antibacterial agents （natamycin, sodium diacetate） and antioxidants （tea polyphenols, ascorbic acid） with chitosan, was studied. The results showed that when sorted at （4±1）℃, the complex of 10 g/L chitosan, 0.2 g/L natamycin, 10 g/L tea polyphenols and 19.2 g/L citric acid had an effective inhibition on the decay of litchi, the color change of its pericarp, the increase of PPO and POD activity and the decrease of soluble solid content. Furthermore, it had a relatively satisfactory effect on improving the sensory quality of litchi. No decay was detected on the litchi coated with this complex fresh-keeping agent after storage under （4±1）℃ for 18 days. Namely, through a sensory evaluation, the color of the pericarp, taste and flavor of the pulp and overall acceptability of litchi were 7.0, 6.3, 8.0, 7.0, respectively, which was significantly better than that of control group, 4.1, 4.0, 2.9, 3.1, respectively. Meanwhile, the activity decrease was 47.4% for PPO and 49.0% for POD compared with the control group.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第4期241-244,共4页
Food Science
基金
国家自然科学基金地区科学基金项目(31160407)
国家自然科学基金青年科学基金项目(31000927)
广西科学研究与技术开发计划课题(桂科攻10100009-2)
广西自然科学基金项目(2010GXNSFC013010)
广西农业科学院基本科研业务专项(200904Z(基))
关键词
壳聚糖
荔枝
茶多酚
纳他霉素
保鲜
chitosan： litchi
tea polyphenols
natamycin
fresh-keeping
作者简介
李昌宝（1981-），男，助理研究员，硕士，研究方向为农产品加工与综合利用。E-mail：changbaoli008@163．com
通信作者：孙健（1978-），男，副研究员，博士，研究方向为植物采后生物学。E-mail：jiansun@yahoo．cn
