魔芋葡甘聚糖/壳聚糖复合涂膜对草莓采后贮藏品质的影响
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摘要
针对草莓贮藏保鲜时间短的问题,选取魔芋葡甘聚糖(KGM)为主要材料,以壳聚糖(CTS)为复配材料,研究KGM/CTS复合膜不同配比(1:2、1:1、3:2、2:1、5:2)对草莓采后贮藏效果及品质(腐败率、失重率、硬度、总酸、可溶性固形物、Vc)的影响。研究结果表明,KGM/CTS复合膜的最佳配比为3:2,其比例能一定程度上降低草莓的腐败率和失重率,同时可以减少草莓内部营养成分的损失,如可溶性固形物、有机酸、Vc等。
Strawberries were hard to stored long time. In this paper, konjac glucomannan(KGM) and chitosan(CTS) were selected as the compound material to develop KGM/CTS composite edible cling film to storage strawberries. The effects of different KGM and CTS ratios of the film(1:2, 1:1, 3:2, 2:1,5:2) on the qualities(corruption rate, weight loss, hardness, total acid, soluble solids, Vc) of postharvest strawberry storages were studied. The results showed that the best ratio of KGM/CTS composite film was 3:2, which could reduce the corruption rate and weight loss of the strawberry at a certain extent.Besides, the nutrients of the strawberry, such as soluble solid, organic acid, Vc and so on, were also kept well under such storage conditions.
Strawberries were hard to stored long time. In this paper, konjac glucomannan(KGM) and chitosan(CTS) were selected as the compound material to develop KGM/CTS composite edible cling film to storage strawberries. The effects of different KGM and CTS ratios of the film(1:2, 1:1, 3:2, 2:1,5:2) on the qualities(corruption rate, weight loss, hardness, total acid, soluble solids, Vc) of postharvest strawberry storages were studied. The results showed that the best ratio of KGM/CTS composite film was 3:2, which could reduce the corruption rate and weight loss of the strawberry at a certain extent.Besides, the nutrients of the strawberry, such as soluble solid, organic acid, Vc and so on, were also kept well under such storage conditions.
引文
[1]韦莉萍.公共营养师[M].广州:华南理工大学出版社,2015.
[2]李松涛,高杨,郝婷,等.三乙酰没食子酰魔芋葡甘露聚糖的制备方法研究[J].承德医学院学报,2014,(4):331-333.
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[4]姚闽娜,陈缘缘,邓荣华,等.魔芋葡甘聚糖涂膜对草莓的保鲜研究[J].西南大学学报:自然科学版,2008,30(8):72-75.
[5]陈艺勤,吴则人.改性魔芋葡甘聚糖膜及其在草莓保鲜上的应用[J].农业科技通讯,2009,6(1):88-89.
[6]Keithley J,Swanson B.Glucomannan and obesity:a critical review[J].Therapies in Health and Medicine,2005,11(6):428-435.
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[8]彭苏梅,刘刚.壳聚糖对低温贮藏草莓果实品质的影响[J].江西园艺,2004,(4):12-13.
[9]夏文水,张帆,何新益,等.甲壳低聚糖抗菌作用及其在食品保藏中的应用[J].无锡轻工大学学报,1998,17(4):10-14.
[10]王雅芬,王慧俐.可食性壳聚糖包装膜的制备及其性质研究[J].东海海洋,2001,19(2):32-38.
[11]赵鹏宇,艾启俊,田磊,等.不同配比复合膜对草莓采后品质的影响[J].北京农学院学报,2011,26(4):66-68.
[12]陈佩华.魔芋葡甘聚糖/壳聚糖可食性复配膜性质及其应用研究[D].福州:福建农林大学,2011
[13]侯玉泽,丁晓雯,刘辉,等.食品分析[M].郑州:郑州大学出版社,2011:248-249.
[14]康明丽,牟德华,李艳.草莓贮藏保鲜方法的研究进展[J].山西食品工业,2004,(4):34-36.
[15]李莹,任艳青,闫化学.成熟度和贮藏温度对草莓贮藏期间果实品质的影响[J].食品工业科技,2013,34(4):335-339.
[2]李松涛,高杨,郝婷,等.三乙酰没食子酰魔芋葡甘露聚糖的制备方法研究[J].承德医学院学报,2014,(4):331-333.
[3]Xiao C,Liu H,Lu Y.Characterization of poly(vinylpyrrolidone)konjac glucomannan blend films[J].Journal of Applied Polymer Science,2001,81(5):1049-1055.
[4]姚闽娜,陈缘缘,邓荣华,等.魔芋葡甘聚糖涂膜对草莓的保鲜研究[J].西南大学学报:自然科学版,2008,30(8):72-75.
[5]陈艺勤,吴则人.改性魔芋葡甘聚糖膜及其在草莓保鲜上的应用[J].农业科技通讯,2009,6(1):88-89.
[6]Keithley J,Swanson B.Glucomannan and obesity:a critical review[J].Therapies in Health and Medicine,2005,11(6):428-435.
[7]叶光辉.壳聚糖的应用研究进展[J].广州化工,2015,43(2):21-39.
[8]彭苏梅,刘刚.壳聚糖对低温贮藏草莓果实品质的影响[J].江西园艺,2004,(4):12-13.
[9]夏文水,张帆,何新益,等.甲壳低聚糖抗菌作用及其在食品保藏中的应用[J].无锡轻工大学学报,1998,17(4):10-14.
[10]王雅芬,王慧俐.可食性壳聚糖包装膜的制备及其性质研究[J].东海海洋,2001,19(2):32-38.
[11]赵鹏宇,艾启俊,田磊,等.不同配比复合膜对草莓采后品质的影响[J].北京农学院学报,2011,26(4):66-68.
[12]陈佩华.魔芋葡甘聚糖/壳聚糖可食性复配膜性质及其应用研究[D].福州:福建农林大学,2011
[13]侯玉泽,丁晓雯,刘辉,等.食品分析[M].郑州:郑州大学出版社,2011:248-249.
[14]康明丽,牟德华,李艳.草莓贮藏保鲜方法的研究进展[J].山西食品工业,2004,(4):34-36.
[15]李莹,任艳青,闫化学.成熟度和贮藏温度对草莓贮藏期间果实品质的影响[J].食品工业科技,2013,34(4):335-339.