摘要
为了延长芒果的贮藏保鲜期,以壳聚糖季铵盐对芒果进行涂膜,观察壳聚糖季铵盐涂膜对芒果的保鲜效果。结果表明:芒果在壳聚糖季铵盐涂膜液浓度为0.50%,pH 5.50,浸泡150s,常温(26～30℃)下贮藏,可稳定保存18d,与对照组比较芒果最佳食用期内失重率为1.80%～3.07%,可溶性固形物含量为17.8%～22.7%,有效减缓了水分散失和可溶性固形物含量降低的速度,而且色泽鲜艳,口感香甜。可延长保质期,提高芒果的品质。
To prolong the preservation stage of mango, the fresh mango truit was used as expemmental materials to study the effects of chitosan quaternary ammonium salt coating on mango storage. The results showed that mango was stable for 18 days at room temperature （26- 30℃） when quaternary ammonium salt of chitosan solution concentration was 0.50% ,pH was 5.50 and soaking time was 150 s. The weight loss ratio was 1. 80%-3.07% and the soluble solids content was 17. 8%-22. 7%. The application of chitosan quaternary ammonium salt coating effectively slowed down the losses of water and soluble solids, achieving the purpose of extending the shelf life and improving the quality.
出处
《贵州农业科学》
CAS
北大核心
2013年第4期127-129,共3页
Guizhou Agricultural Sciences
基金
渭南市科技局项目"壳聚糖季铵盐-茶多酚复合保鲜剂在果蔬保鲜中的研究"(2012JCYJ)
关键词
芒果
壳聚糖季铵盐
保鲜
mango
chitosan quaternary ammonium salt
preservation
