“Guiqi”
mango fruit was used as the raw materials to explore the preservative effects
of konjac glucomannan /nano-silica coating. A 3-variabel, 3-level orthogonal
array design and factor analysis were employed to optimize the formulation of
konjac glucomannan /nano-silica coating for mango fruit at 25 ℃. The effect of konjac glucomannan /nano-silica coating onΔΕ, weight loss, firmness, soluble solids
content, pH, vitamin C was investigated during storage of mango fruit. Results
indicated that the formula of konjac glucomannan /nano-silica coating was 8 g/L
konjac glucomannan, 6 g/L nano-silica, 4 g/L glycerin. This coating putted off
the respiratory climacteric of mango fruit, delayed mango fruit skin color
changing, kept the weight loss under 10% and firmness above of 0.05 MPa.
Soluble solids content, pH and vitamin C content still maintained a high
content in the later stage of storage.
MAI Xin-yun et al
. Effect of konjac glucomannan / nano-silica composite coating on the quality of mango fruit[J]. Food and Fermentation Industries, 2018
, 44(1)
: 177
.
DOI: 10.13995/j.cnki.11-1802/ts.014276