文献类型：期刊文献

中文题名：壳聚糖涂膜对鲜切菠萝蜜的保鲜作用

英文题名：Study on Preservation of Fresh-cut Jackfruit by Chitosan Film

作者：姜秋焕[1];叶盛权[1];叶春海[2];吕庆芳[2];韩锐[1]

机构：[1]广东海洋大学食品科技学院,广东湛江5240882;[2]广东海洋大学农学院,广东湛江524088

年份：2012

卷号：28

期号：1

起止页码：14

中文期刊名：现代食品科技

外文期刊名：Modern Food Science and Technology

收录：CSTPCD、、北大核心2011、Scopus、北大核心

基金：广东省教育部产学研结合项目(2008B090500002);广东海洋大学引进人才科研启动费(1010295)

语种：中文

中文关键词：鲜切菠萝蜜;壳聚糖涂膜;保鲜;作用机理

外文关键词：Fresh-cut jackfluit; chitosan coating; keep-flesh; function mechanism

中文摘要：本文通过壳聚糖对鲜切菠萝蜜进行涂膜处理,研究保质期内还原糖含量、总酸含量、水分含量的变化,分析壳聚糖涂膜对干苞和湿苞菠萝蜜的保鲜效果。结果表明:在3±1℃的条件下贮藏15 d,涂膜鲜切菠萝蜜的还原糖的变化速率较小,均小于未处理组。涂膜湿苞和干苞的还原糖含量分别降低了3.58%和3.81%,而未处理组还原糖含量降低了4.77%。贮藏到第6 d时,涂膜处理的湿苞和干苞含水量都达到最低值,对照组的含水量为65.96%,湿苞和干苞的含水量分别为72.60%和73.81%,总酸量分别降低了0.13%和0.15%,未处理组总酸含量降低了0.23%。壳聚糖涂膜处理能够延缓菠萝蜜的后熟,对湿苞的保鲜效果优于对干苞的保鲜效果。

外文摘要：The effect of chitosan film on the preservation of flesh-cut jackfruit was studied. The change of reducing sugar content, total sugar content and water content was studied, and the effect of chitosan film on the preservation of dry and wet jackfruit was analyzed. It illustrated that the variation of reducing sugar treated jackffuit was less than that of untreated ones under the condition of storage at 3±1 ℃ for 15 days. Reducing sugar contents of wet and dry decreased by 3.58% and 3.81%, respectively, while that of uncoated group reduced by 4.77%. Water content of wet and dry jackfruit coated was lowest in the sixth day. Water content of uncoated group was 65.96%, and that of wet and dry jackfi＇uit was respectively 72.06% and 73.81%. And total acid content of these respectively decreased by 0.13% and 0.15%. Total acid content of uncoated group was reduced by 0.23%. Chitosan coating could delay the ripening ofjackfiaxit, and the preservation of wet jackfruit coated with chitosan was better than that of dry jackfruit.