以柠檬酸、异抗坏血酸钠、壳聚糖为材料,感官评分、失重率、固酸比为响应值,响应面法优化鲜切菠萝涂膜处理的保鲜效果。结果表明,壳聚糖涂膜,能有效保持鲜切菠萝的感官评分、失重率、固酸比。通过回归拟合,得到感官评分、失重率、固酸比的多元回归方程,经p值检验,均具有显著意义。对上述方程拟合优化,建立的多元回归模型,可预测涂膜对鲜切菠萝品质的影响,当最佳涂膜(壳聚糖1.69%、柠檬酸0.12%、异抗坏血酸钠0.5%,均为质量分数)时,鲜切菠萝的品质最优。通过实验验证:感官评分、失重率、固酸比的实测值与预测值相当,且色泽鲜黄,香味较浓郁,酸甜适中。

Using citric acid, sodium ascorbate and chitosan as materials, sensory evaluation, weight loss rate and acid-to-acid ratio as response indexes, response surface methodology was used to optimize the preservation effect of fresh-cut pineapple coating. The results showed that the chitosan coating can effectively maintain the sensory score, weight loss rate and solid-acid ratio of fresh-cut pineapple. By regression fitting, the multiple regression equation of sensory score, weight loss rate and ratio of solid to acid was obtained, which was significant by p value test. The optimum regression equation fitted to the above equation can predict the effect of coating on the quality of fresh-cut pineapple. When the optimal coating (chitosan 1.69%, citric acid 0.12% and sodium ascorbate 0.5%) was applied, fresh cut pineapple has the best quality. The experimental results show that sensory evaluation, weight loss rate and solid-acid ratio are similar to those predicted values, the product has bright yellow color, rich aroma and moderate sour and sweet taste.