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中国农学通报

中国农学通报 ›› 2015, Vol. 31 ›› Issue (28): 259-265.doi: 10.11924/j.issn.1000-6850.casb15050036

• 食品 营养 检测 安全 • 上一篇    下一篇

多糖复合涂膜保鲜剂对不同杨梅品种低温贮藏品质的影响

李菲菲1,李先信1,谭振华2,周长富1,杨水芝1   

  1. (1湖南省农业科学院园艺研究所,农业部华中地区果树科学观测实验站,长沙 410125；2宜章县农业局,郴州 424200）
  • 收稿日期:2015-05-07 修回日期:2015-08-24 接受日期:2015-07-24 出版日期:2015-10-27 发布日期:2015-10-27
  • 通讯作者: 杨水芝
  • 基金资助:
    湖南省农业科学院创新团队建设项目“果树品质改良与优质高效栽培技术”(2014TD04)。

Effect of Compound Coating Antistaling Agent of Polysaccharide Treatment on the Storage Quality
of Different Chinese Bayberry Cultivars Under Low Temperature

Li Feifei1, Li Xianxin1, Tan Zhenhua2, Zhou Changfu1, Yang Shuizhi1   

  1. (1Institute of Horticulture, Hunan Academy of Agricultural Sciences, Scientific Observing and Experimental Station of Fruit Tree in Central China, Ministry of Agriculture, P. R. China, Changsha 410125;2Yizhang County Bureau of Agriculture, Chenzhou Hunan 424200)
  • Received:2015-05-07 Revised:2015-08-24 Accepted:2015-07-24 Online:2015-10-27 Published:2015-10-27

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摘要： 旨在研究低温中湿条件下，多糖复合涂膜保鲜剂对不同杨梅品种的贮藏保鲜效果，为杨梅的长距离运输和商业冷藏保鲜提供理论依据。多糖复合涂膜以魔芋粉和海藻酸钠与壳聚糖的复配胶为基质，以甘油为成膜助剂配成；采用该复合涂膜处理‘乌梅’和‘东魁’杨梅并在低温（1~2℃，相对湿度80%~85%）条件下贮藏，分析好果率、霉变率、烂果率、裂果率、失重率、有机酸、可溶性固形物、果实硬度、花色苷和MDA等贮藏品质指标的变化，研究复合涂膜对杨梅贮藏品质变化的影响。结果表明：魔芋粉和海藻酸钠与壳聚糖复合涂膜保鲜剂处理显著提高了杨梅贮藏后的好果率，减缓了有机酸和可溶性固形物等营养成分的转化和降解，抑制了果实的软化和MDA含量升高；此外，多糖复合涂膜保鲜剂对‘乌梅’和‘东魁’贮藏期间的失重率、霉变率和花色苷等品质指标的影响存在差异。在低温中湿条件下，多糖复合涂膜保鲜剂对‘乌梅’和‘东魁’都具有良好的保鲜效果，但品种间的保鲜效果存在差异，生产应用时需考虑所贮藏品种间的差异。

关键词: 水果及制品, 水果及制品, 果胶, 提取, 硫酸-咔唑, 比色法

Abstract: The objective of this study was to investigate the effect of compound polysaccharide coating on the preservation of different Chinese bayberry (Myrica rubra) cultivars under low temperature and medium humidity, and to provide a theoretical basis for long distance transportation and commercial storage of Chinese bayberry. The compound polysaccharide coating was composed by konjac gum, sodium alginate and chitosan, in which glycerin performed as film-forming additives. With treatment by compound coating and storage at low temperature and medium humidity conditions (1-2℃ and 80%-85% relative humidity) for ‘Wumei’ and ‘Dongkui’, the effect of compound coating on the storage quality of Chinese bayberry, including good fruit rate, mildew rate, rotten rate, cracking rate, weight loss, organic acid, soluble solids, firmness, anthocyanin and MDA, was studied. The results showed that the compound polysaccharide coating significantly increased the good fruit rate in storage, retarded the loss of the organic acid and soluble solid, and suppressed fruit softening and MDA increase of the Chinese bayberry fruit. In addition, the effects of compound coating on fruit weight loss, mildew rate and anthocyanin of ‘Wumei’ and ‘Dongkui’ were different. The compound polysaccharide coating exhibited excellent preservation effect on ‘Wumei’ and ‘Dongkui’ fruits under low temperature and medium humidity conditions. However, the preservation effects among cultivars were different, and the differences should be used as references in production and application.