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中国精品科技期刊2020

苦荞粗多糖涂膜处理对中国樱桃的保鲜效果

洪理杰 范阳 刘秉珍 李莉蓉

洪理杰,范阳,刘秉珍,等. 苦荞粗多糖涂膜处理对中国樱桃的保鲜效果[J]. 食品工业科技,2021,42(14):296−301. doi:  10.13386/j.issn1002-0306.2020060106
引用本文: 洪理杰,范阳,刘秉珍,等. 苦荞粗多糖涂膜处理对中国樱桃的保鲜效果[J]. 食品工业科技,2021,42(14):296−301. doi:  10.13386/j.issn1002-0306.2020060106
HONG Lijie, FAN Yang, LIU Bingzhen, et al. Preservation Effect of Tartary Buckwheat Crude Polysaccharide Coating on Chinese Cherry[J]. Science and Technology of Food Industry, 2021, 42(14): 296−301. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020060106
Citation: HONG Lijie, FAN Yang, LIU Bingzhen, et al. Preservation Effect of Tartary Buckwheat Crude Polysaccharide Coating on Chinese Cherry [J]. Science and Technology of Food Industry, 2021, 42(14): 296−301. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020060106

苦荞粗多糖涂膜处理对中国樱桃的保鲜效果

doi: 10.13386/j.issn1002-0306.2020060106
基金项目: 国家自然科学基金(31460424);云南省大学生创新创业训练项目(201710674256)
详细信息
    作者简介:

    洪理杰(1996−),男,硕士研究生,研究方向:轻工技术与工程,E-mail:1030157703@qq.com

    通讯作者:

    李莉蓉(1980−),女,博士,副教授,研究方向:食品营养与安全,E-mail:lilirong-lily@126.com

  • 中图分类号: TS255.3

Preservation Effect of Tartary Buckwheat Crude Polysaccharide Coating on Chinese Cherry

  • 摘要: 为延长中国樱桃采后保质期,探究苦荞粗多糖涂膜处理对中国樱桃的保鲜效果,本研究对新鲜中国樱桃采后用不同浓度的苦荞粗多糖进行涂膜处理,塑料包装盒包装置于4 ℃下贮藏6 d,测定贮藏期间樱桃的理化、微生物和感官指标来分析苦荞粗多糖可食涂膜对中国樱桃的保鲜作用。结果表明:苦荞多糖可食涂膜保鲜有效降低中国樱桃除采后果实失重率(<3%),贮藏第6 d可溶性固形物、可滴定酸度、维生素C和总酚含量维持在新鲜采收时的87%、60%、40%、44%以上;延缓果实硬度和颜色的劣变,抑制贮藏期间细菌、霉菌和酵母的增殖,菌落总数<7 lg CFU/g,霉菌和酵母总数<6.2 lg CFU/g;0.4%和0.8%的苦荞粗多糖对中国樱桃的保鲜效果与相同浓度的壳聚糖相当,保鲜期延长至4 d,而1.2%的苦荞粗多糖显著增加樱桃保鲜期至5 d。苦荞粗多糖涂膜处理可作为有效的方式用于中国樱桃的采后保鲜。
  • 图  1  中国樱桃贮藏期间失重率的变化

    Figure  1.  Changes of weightlessness of Chinese cherries during storage

    注:图中相同贮藏时间不同处理组标注的不同字母表示组间差异显著(P<0.05);图2~图7同。

    图  2  中国樱桃贮藏期间腐烂率的变化

    Figure  2.  Changes of rot rate of Chinese cherries during storage

    图  3  中国樱桃贮藏期间色度的变化

    Figure  3.  Changes of chroma of Chinese cherries during storage

    图  4  中国樱桃贮藏期间硬度的变化

    Figure  4.  Changes of hardness of Chinese cherries during storage

    图  5  中国樱桃贮藏期间菌落总数的变化

    Figure  5.  Changes of total viable counts of Chinese cherries during storage

    图  6  中国樱桃贮藏期间霉菌和酵母计数变化

    Figure  6.  Changes of molds and yeasts counts of Chinese cherries during storage

    图  7  中国樱桃贮藏期间感官评分

    Figure  7.  Changes of molds and yeasts counts of Chinese cherries during storage

    表  1  中国樱桃贮藏期间可溶性固形物、可滴定酸度、VC及总酚含量

    Table  1.   Change of soluble solids, titratable acidity, VC and total phenol content of Chinese cherries during storage

    处理可溶性固形物(%)
    0 d1 d2 d3 d4 d5 d6 d
    Control16.0±0.2Aa15.6±0.1Ba15.3±0.1Ba14.8±0.1Ca14.2±0.1Da14.0±0.2DEa13.7±0.2Ea
    0.8%Chitosan16.2±0.2Aa15.9±0.1Aab15.9±0.4Aab15.6±0.2Abc15.2±0.2Bc15.0±0.1BCc14.2±0.2Cb
    0.4% TBP16.1±0.3Aa16.0±0.2Ab15.9±0.3Aab15.4±0.1Bb14.9±0.2Bb14.7±0.1Bb14.2±0.1Cb
    0.8% TBP16.2±0.2Aa16.2±0.2Ab16.1±0.3Ab15.9±0.1Ac15.2±0.1Bc15.1±0.1Bc14.6±0.1Cc
    1.2% TBP16.2±0.4Aa16.2±0.2Ab16.1±0.2Ab15.9±0.3ABc15.4±0.2BCc15.2±0.1Cc14.8±0.1Cc
    处理可滴定酸度(%)
    0 d1 d2 d3 d4 d5 d6 d
    Control0.68±0.05Aa0.61±0.01Ba0.54±0.01Ca0.47±0.01CDa0.42±0.01DEa0.40±0.01Ea0.38±0.02Ea
    0.8%Chitosan0.69±0.02Aa0.64±0.01Bb0.58±0.01Cb0.53±0.02Db0.47±0.01Eb0.45±0.01EFb0.42±0.01Fb
    0.4% TBP0.69±0.02Aa0.64±0.01Bb0.58±0.02Cb0.53±0.01Db0.47±0.02Eb0.44±0.01EFb0.42±0.01Fb
    0.8% TBP0.68±0.05Aa0.65±0.01ABb0.61±0.01BCc0.56±0.02CDbc0.53±0.02Dc0.49±0.01DEc0.45±0.01Eb
    1.2% TBP0.69±0.03Aa0.65±0.02ABb0.62±0.02BCc0.59±0.02CDc0.55±0.01DEc0.54±0.02Ed0.53±0.01Fc
    处理VC含量(mg/100 g)
    0 d1 d2 d3 d4 d5 d6 d
    Control12.92±0.72Aa10.02±0.87Ba8.62±0.41Ca7.39±0.10Ca5.77±0.34Da5.18±0.31Da4.44±0.30Da
    0.8%Chitosan12.92±0.95Aa12.18±0.68Ab10.11±0.23Bbc8.88±0.19Cb6.86±0.17Db6.20±0.12DEb5.25±0.15Ebc
    0.4% TBP12.71±0.36Aa12.11±0.47Ab9.89±0.11Bb8.70±0.25Cb6.38±0.19Db5.97±0.15DEb5.11±0.16Eb
    0.8% TBP12.68±0.95Aa12.38±0.59Ab11.21±0.87ABcd9.84±0.49Bc8.23±0.23Cc7.01±0.13CDc5.73±0.13c
    1.2% TBP12.71±0.96Aa12.56±0.56Ab11.98±0.46Ad10.02±0.16Bc9.10±0.12Bd7.26±0.35Cc6.33±0.20Cd
    处理总酚含量(μg/g)
    0 d1 d2 d3 d4 d5 d6 d
    Control540.74±21.97Aa406.18±7.91Ba343.63±13.50Ca301.53±14.73Da247.35±15.65Ea226.46±15.04EFa201.64±10.95Fa
    0.8%Chitosan545.59±11.45Aa501.04±9.09Ac448.37±24.48Bbc383.80±19.09Cbc342.14±24.92CDbc312.32±19.72DEb268.80±10.11Eb
    0.4% TBP549.89±9.07Aa465.70±9.62Bb401.52±20.87Cb363.01±13.57Db305.16±18.69Eb286.35±10.55Eb242.61±8.89Fb
    0.8% TBP549.54±7.01Aa505.73±6.49Bc477.74±18.17Bcd400.02±10.52Cc373.34±18.73CDc357.51±7.38Dc313.72±12.14Ec
    1.2% TBP550.54±11.14Aa531.81±10.78ABd505.75±14.56Bd438.17±7.39Cd390.24±10.08Dc373.07±10.34DEc346.95±12.35Ed
    注:同一行不同大写字母表示同组样品在不同贮藏时间差异显著(P<0.05),同一列不同小写字母表示相同贮藏时间各组间差异显著(P<0.05)。
    下载: 导出CSV
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  • 收稿日期:  2020-06-09
  • 网络出版日期:  2021-06-05
  • 刊出日期:  2021-07-07

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