文献类型：期刊文献

中文题名：壳聚糖涂膜保鲜对芒果保鲜效果的研究

英文题名：Study on effect of chitosan film coating on mango storage

作者：谌素华[1];王维民[1];夏杏洲[1]

机构：[1]广东海洋大学食品科技学院

年份：2007

卷号：32

期号：3

起止页码：236

中文期刊名：食品科技

外文期刊名：Food Science and Technology

收录：北大核心2004、北大核心

基金：广东省湛江市科技局重大公关项目(0409062)

语种：中文

中文关键词：芒果;壳聚糖;硬度;保鲜

外文关键词：mango; chitosan; rigidity; preservation

中文摘要：研究了以壳聚糖作为主要涂膜保鲜剂,辅之以有效的抑菌措施,通过实验得出最佳配方为1.5%壳聚糖、0.10%防腐剂、pH为5.45。结果表明,采用上述配方对芒果进行保鲜,可使芒果在常温(26～30℃)下稳定保存达18d以上,与对照组芒果比较失重率降低35.2%,好果率达100%,硬度提高13.7%,有效地达到了延长保质期、提高品质且易推广的目的。

外文摘要：The article studies to use chitosan coating with effective microbe inhibiting treatment on mango preservation. The results show that the optimal formula of the preservative is 1.5% chitosan, 0.10% preservative, pH5.45. The preservative may keep retention period of mango smoothly up to more than 18 days when treated with it at room temperature （26-30℃） and make weight-loss be less than 35.2%. Meanwhile, the rate of unvarnished mango is 100%, the rigidity of mango decrease 13.7%. The quality of the mango can be retained and the good quality period can be prolonged.