摘要
分别采用普鲁兰多糖(1.5%、2.0%、2.5%)、谷胱甘肽(0.2%、0.3%、0.4%)、纳他霉素(0.02%、0.03%、0.04%)、柠檬酸(3%、4%、5%)4种保鲜剂溶液对圣女果进行处理,通过考察果实硬度、失重率、VC含量、腐烂率、可溶性固形物含量的变化以及感官评分的差异,判断不同保鲜剂对圣女果的保鲜效果。结果表明:2.5%普鲁兰多糖溶液对降低果实失重率、腐烂率和保持VC含量具有较好的效果;0.4%谷胱甘肽溶液对保持果实硬度及降低失重率具有较好的效果;0.03%纳他霉素溶液对保持果实硬度、VC及可溶性固形物含量,降低腐烂率具有较好的效果;3%柠檬酸溶液对保持果实硬度和可溶性固形物含量,降低腐烂率具有较好的效果。总体来看,各浓度组保鲜剂在保持圣女果果实硬度和可溶性固形物含量,减少水分及VC流失,降低腐烂率上均具有一定的效果,可以有效延长圣女果货架期。
In this study,the cherry tomatoes were treated by four preservatives solution with different concentrations including pullulan polysaccharides(1.5%,2.0%,2.5%),glutathione(0.2%,0.3%,0.4%),natamycin(0.02%,0.03%,0.04%)and citric acid(3%,4%,5%),and then the changes of hardness,weight loss rates,VC contents,decay rates,soluble solid contents and sensory scores of experimental groups were compared with control group to judge the preservation effects of four preservatives on cherry tomatoes.Results showed that 2.5% pullulan polysaccharides solution presented better effects on reducing weight loss rates,decay rates and maintaining VC contents of the fruits.The 0.4%glutathione solution had better effects on maintaining hardness and reducing weight loss rates of the fruits.The 0.03% natamycin solution exhibited superior effects on maintaining fruits hardness,VC and soluble solid contents,and reducing the decay rates.The 3% citric acid solution showed better effects on maintaining fruits hardness and soluble solid contents,and reducing decay rates of the fruits.Overall,these four preservatives with different concentrations presented certain effects on maintaining the hardness and soluble solid contents of the fruits,reducing the loss of water and VC,and suppressing the decay rates,which could contribute to extend the shelf life effectively.
作者
潘旭琳
寇纹绮
宋丽冉
PAN Xu-lin;KOU Wen-qi;SONG Li-ran(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China)
出处
《保鲜与加工》
CAS
2021年第11期34-42,共9页
Storage and Process
关键词
圣女果
保鲜剂
保鲜效果
货架期
cherry tomatoes
preservative
preservation effects
shelf life
