采用聚乳酸和肉桂醛为原料制备抗菌复合膜,研究其在冷藏条件下对鲜切苹果的保鲜效果。在低温储存期间测定鲜切苹果的硬度、色泽、呼吸强度、多酚氧化酶(PPO)活性、菌落总数和感官的变化。复合膜中肉桂醛的添加有效地抑制了鲜切苹果的呼吸作用,降低了果肉组织的衰老速度,减缓了鲜切苹果硬度的下降和褐变进程,明显地抑制了微生物的增长。与低密度聚乙烯(LDPE)膜和纯聚乳酸膜相比较,肉桂醛聚乳酸膜有效地延长了鲜切苹果的保鲜期。

Poly(lactide)(PLA) /cinnamaldehyde composite film was prepared to extend the shelf-life of freshcut apples.The changes in firmness,color,polyphenol oxidase(PPO) activity,sensory quality,and microorganism populations were monitored during 16 days storage at 5°C.The respiration rate,browning,the reduction of firmness,PPO activity,and the increase of microorganism were significantly inhibited by PLA-based films containing with cinnamaldehyde.The results showed that PLA /cinnamaldehyde composite film could effectively extend the shelf-life of fresh-cut apples compared to pure PLA film and low density polyethylene(LDPE) film.