食品与发酵工业 >

2019 , Vol. 45 >Issue 13: 185 - 190

DOI: https://doi.org/10.13995/J.CNKI.11-1802/TS.019427

生产与科研应用

氧化玉米淀粉和乙酰水杨酸复合涂膜对巴梨果实贮藏性的影响

  • 王毅 ,
  • 于广伟 ,
  • 毕阳 ,
  • 李永才 ,
  • 何绍凯
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  • 1甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070
    2甘肃圣大方舟马铃薯变性淀粉有限公司,甘肃 定西,743022
博士,高级实验师(毕阳教授为通讯作者,E-mail:biyang@gsau.edu.cn)

收稿日期: 2018-11-23

  网络出版日期: 2019-07-28

基金资助

公益性行业(农业)科研专项(201303075);甘肃农业大学伏羲青年英才项目(Gaufx-02Y03)

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Effects of oxidized corn starch and acetylsalicylic acid combined coating on storage property of bartlett pear

  • WANG Yi ,
  • YU Guangwei ,
  • BI Yang ,
  • LI Yongcai ,
  • HE Shaokai
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  • 1 College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
    2GLDARK Modified Potato Starch Co., Ltd, Dingxi 743022,China

Received date: 2018-11-23

  Online published: 2019-07-28

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摘要

研究了质量浓度30 g/L氧化玉米淀粉和1 mmol/L乙酰水杨酸(acetylsalicylic acid, ASA)单独及复合涂膜处理对‘巴梨’果实在低温贮藏期间贮藏特性的影响。结果表明,ASA处理延缓了果实冷藏期间失重率的增加和色调角ho值的下降,对其他生理和贮藏品质无明显影响。氧化玉米淀粉单独和复合涂膜处理均可有效抑制果实低温贮藏期间的呼吸速率,复合涂膜处理还有效地延缓了呼吸高峰的出现并抑制了丙二醛(malondialdehyde, MDA)的积累。此外,氧化玉米淀粉单独和复合涂膜处理均有效延缓了果实失重率的增加和硬度的降低,较好地保持了果实色度,但两处理组果实的可溶性固形物(total soluble solid, TSS)和可滴定酸(titratable acid,TA)含量与对照组无显著差异。其中,复合涂膜处理的果实保鲜效果最优。由此表明,氧化玉米淀粉和ASA复合涂膜处理可作为巴梨采后潜在的处理技术以有效的维持果实品质

关键词： 巴梨果实; 乙酰水杨酸; 淀粉; 涂膜; 保鲜

本文引用格式

王毅 , 于广伟 , 毕阳 , 李永才 , 何绍凯 . 氧化玉米淀粉和乙酰水杨酸复合涂膜对巴梨果实贮藏性的影响[J]. 食品与发酵工业, 2019 , 45(13) : 185 -190 . DOI: 10.13995/J.CNKI.11-1802/TS.019427

Abstract

This study investigated the effects of individual and combined coating of 30 g/L oxidized corn starch and 1 mmol/L acetylsalicylic acid (ASA) on the storage property of bartlett pear at 0 ℃ and 85%-90% relative humidity. The results showed that ASA alone delayed the increase in weight loss and decrease in hue angle h0 during storage, but it had no significant effects on other indexes. When coated oxidized corn starch individually or in combination with ASA, both treatments effectively delayed the increase in weight loss and decrease in firmness, and maintained the color of peel. Moreover, both treatments inhibited the respiration rate of fruits, and combined treatment effectively delayed the respiration peak and inhibited malondialdehyde accumulation. However, the contents of total soluble solid and titratable acidity had no significant difference from the control. In conclusion, the combined treatment showed the best preservative effect, therefore, oxidized corn starch combined with ASA coating treatment can be used as a potential preservation technology to maintain postharvest quality of bartlett pear.

Key words： bartlett pear fruit; acetylsalicylic acid; starch; coating; fresh-keeping

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