壳聚糖和苯甲酸钠对鲜切苹果品质的影响
Effects of Chitosan and Sodium Benzoate on the Quality of Fresh-cut Apples
季春艳 1刘加雨 2汪媛 2周文文 2王开放 2黄鹏飞 2刘艳红1
作者信息
- 1. 阜阳师范大学信息工程学院,安徽阜阳 236037;阜阳师范大学生物与食品工程学院,安徽阜阳 236037
- 2. 阜阳师范大学信息工程学院,安徽阜阳 236037
- 折叠
摘要
为了延长鲜切苹果的货架期,以红富士苹果为原料,分别采用自来水、1.0％壳聚糖溶液、1.4％苯甲酸钠溶液、1.0％壳聚糖溶液和1.4％苯甲酸钠溶液复合处理的方法对鲜切苹果进行涂膜保鲜处理,处理后的样品置于4℃冰箱中保存,在贮藏期间对每组分别进行感官评定、失重率、可溶性固形物含量、丙二醛含量和过氧化物酶含量的测定.试验结果表明,在4 d的贮藏时间内,1.4％苯甲酸钠处理组较其他处理组的保鲜效果好,可以使鲜切苹果保持较为新鲜的状态,延长鲜切苹果的货架期.本研究可为鲜切苹果保鲜技术的应用提供参考.
Abstract
In order to extend the shelf life of fresh-cut apples,Red Fuji Apples were used as raw materials.Fresh-cut apples were treated with a combination of running water,1.0％Chitosan solution,1.4％Sodium Benzoate solution,1.0％Chitosan solution,and 1.4％Sodium Benzoate solution.The treated samples were stored in a 4 ℃ refrigerator,and sensory evaluation,weight loss rate,soluble solid content,and determination of Malondialdehyde content and Peroxidase content.The experimen-tal results show that the 1.4％Sodium Benzoate treatment group has the best preservation effect compared to other treatment groups during a storage time of4 days.It can keep fresh-cutapples in a relatively fresh state,extend the shelf life of fresh-cut apples,and provide reference for the application of fresh-cut apple preservation technology.
关键词
苯甲酸钠/壳聚糖/复合涂膜/鲜切苹果Key words
sodium benzoate/chitosan/composite coating/fresh-cut apples引用本文复制引用
基金项目
阜阳师范大学信息工程学院人才项目(2023xgrcxmy04)
出版年
2024
NETL
NSTL
万方数据