研究了壳聚糖、海藻酸钠和溶菌酶3种天然保鲜剂对荸荠杨梅贮藏保鲜效果的影响,分析了各种天然保鲜剂处理对荸荠杨梅的感官品质、失重率、硬度、呼吸强度、Vc含量、可溶性固形物含量以及SOD酶活性等生理生化指标的变化。结果表明:壳聚糖涂膜处理的杨梅,感官效果最好,在4℃条件下贮藏20d后,果实的失重率仅为8.87%,Vc含量为7.1mg/100g,可溶性固形物含量为8.3%,呼吸强度显著低于其他处理组。
Hu Xiao-liang
,
Zhou Guo-yan
,
Wang Chun-xia
,
Zhan BoInstitute of Cryomedicine and Food Refrigeration
,
Shanghai University of Science and Technology
,
Shanghai 0009
,
China)
. 3种天然保鲜剂对荸荠杨梅贮藏保鲜效果[J]. 食品与发酵工业, 2011
, 37(06)
: 216
-219
.
DOI: 10.13995/j.cnki.11-1802/ts.2011.06.012
The effects of chitosan,alginate and lysozyme on preservation and fresh-keeping of Biqi bayberry were compared by their sensory quality,weight loss,hardness,respiration rate,Vc content,soluble solids content and SOD activity during the storage.The results showed that: chitosan coating had the best effect.After 20 days of storage at 4 ℃,the weight loss rate was 8.87%,Vc content was 7.1mg/100g,soluble solids content was up to 8.3%,respiration was significantly lower than other groups.
