首页|羧甲基壳聚糖对枇杷果实保鲜效果的影响

羧甲基壳聚糖对枇杷果实保鲜效果的影响

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  • 国家科技期刊平台
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以八成熟‘早钟6号’枇杷果实为试材,研究羧甲基壳聚糖涂膜对8℃贮藏条件下枇杷果实品质的影响及其在枇杷保鲜中的作用.结果表明:羧甲基壳聚糖涂膜可延缓贮藏期间枇杷果实可溶性固形物(TSS)、总酸(TA)和VC含量的下降,减少果实的质量损失、减缓木质素的积累,抑制多酚氧化酶(PPO)和苯丙氨酸解氨酶(PAL)的活性.采用羧甲基壳聚糖涂膜处理可较好地保持冷藏条件下枇杷果实的品质,减缓木质化进程,在枇杷贮藏保鲜中具有较好的应用前景.
Effectiveness of Carboxymethyl Chitosan Coating to Preserve Loquat Fruits
The effect of carboxymethylation chitosan coating on the quality of loquat fruits "Zaozhong No.6" (Eriobotrya japonica LindI.cv.Zaozhong No.6) with 80％ maturity during storage 8 ℃ was investigated to evaluate its effectiveness to preserve loquat.The results showed that carboxymethylation chitosan coating delayed the reduction of total soluble solid (TSS),total acids (TA) and VC,reduced fruit weight loss and lignin accumulation and inhibited polyphenol oxidase (PPO) and phenylalanin ammo-nialyase (PAL) activities.This treatment was effective in preserving the quality of loquat fruits and retard lignifications.Accordingly carboxymethylation chitosan coating will have promising applications for loquat preservation.

loquat fruitscarboxymethyl chitosanmodificationpreservation

林素英、陈宇、童丽华、戴建华、沈爱慧、吴锦程

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莆田学院环境与生物工程学院,福建莆田 351100

枇杷 羧甲基壳聚糖 改性 保鲜

2008HX022008J00712011N0028

2013

10.7506/spkx1002-6630-201318064

食品科学
北京食品科学研究院

食品科学

CSTPCDCSCD北大核心
影响因子：1.327
ISSN：1002-6630
年,卷(期)：2013.34(18)
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