魔芋葡甘露聚糖-壳聚糖复合涂膜对北碚447锦橙贮藏品质的影响

李婷; 李道亮; 黄威; 陈莉; 索化夷; 王洪伟; 赵欣; 张玉

doi:10.13386/j.issn1002-0306.2019.08.041

魔芋葡甘露聚糖-壳聚糖复合涂膜对北碚447锦橙贮藏品质的影响

李婷¹,
李道亮¹,
黄威²,
陈莉³,
索化夷¹,
王洪伟¹,
赵欣⁴,
张玉^1,4, ,

1. 西南大学食品科学学院, 食品科学与工程国家级实验教学示范中心, 重庆 400715;
2. 重庆文理学院, 林学与生命科学学院, 重庆 402160;
3. 西南大学附属中学, 重庆 400700;
4. 重庆第二师范学院, 重庆市功能性食品协同创新中心, 重庆 400067

基金项目:

西南大学科普创新项目(果品贮藏安全科普进乡村)

重庆留创计划创新项目(cx2018094)

重庆第二师范学院重庆市功能性食品协同创新中心建设项目。

重庆市社会事业与民生保障科技创新专项(cstc2017shms-xdny80049)

详细信息

作者简介:
李婷(1999-),女,本科,研究方向:食品科学与工程,E-mail:2223039388@qq.cm。

通讯作者:
张玉(1984-),女,博士,实验师,研究方向:食品科学,E-mail:zhangyu_512@sina.cn。

中图分类号: TS255.1
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出版历程
- 收稿日期: 2018-08-19
- 网络出版日期: 2020-11-12
- 刊出日期: 2019-04-14

Effect of Konjac Glucomannan Combined Chitosan Coating on Storage Quality of Beibei 447 (Citrus sinensis L. Osbeck cv. Jinchengbeibei 447)

1. Food Acience and Engineering Teaching Demonstration Center at the National Level, College of Food Science, Southwest University, Chongqing 400715, China;
2. College of Forestry and Life Science, Chongqing University of Arts and Sciences, Chongqing 402160, China;
3. High school affiliated to southwest university, Chongqing 400700, China;
4. Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China

摘要

摘要: 为探究魔芋葡甘露聚糖-壳聚糖复合涂膜对北碚447锦橙贮藏品质的影响,分别采用0.5%魔芋葡甘露聚糖+1%壳聚糖复合涂膜,0.5%魔芋葡甘露聚糖涂膜和空白处理北碚447锦橙。以5 d为一个周期,15 ℃温度贮藏,共贮藏5个周期,测定贮藏期间果实的总糖、可滴定酸、V_C、固形物、总酚等指标。结果表明,复合涂膜处理可有效延缓果实品质的下降,与0.5%魔芋葡甘露聚糖涂膜和空白处理对比,复合膜组能够明显抑制果实总糖、可滴定酸、V_C、总黄酮、总酚含量的下降,减缓果实中丙二醛的积累,使锦橙保持了较好的果实品质。证明了复合涂膜处理相比单独0.5%KGM保鲜效果更好。
- 魔芋葡甘露聚糖 /
- 壳聚糖 /
- 贮藏品质 /
- 北碚447锦橙
Abstract: The storage quality of konjac glucomannan combined chitosan coating on citrus(C. sinensis L. Osbeck cv. Jinchengbeibei 447)was studied in this paper. The citrus were treated with 0.5% konjac glucan-mannan+1% chitosan,and 0.5% konjac glucanmannan. Total sugar,titratable acidity,V_C,soluble solids,total phenolics,total flavonoids,MDA were taken as the index to evaluate the quality of the citrus during storage. The results showed that,the citrus coated with liquid could keep a good quality,and the citrus coated with 0.5% konjac glucanmannan+1% chitosan could significantly inhibit the decrease content of total sugar,titratable acidity,V_C,soluble solids,total phenolics and total flavonoids. It could also significantly inhibit the increase of MDA. It was proved that 0.5% konjac glucanmannan+1% chitosan was better than 0.5% konjac glucanmannan in fresh-keeping.
- konjac glucomannan /
- chitosan /
- storage quality /
- citrus(Citrus sinensis L. Osbeck cv. Jinchengbeibei 447)