蜂胶、蜂蜡复合涂膜剂对圣女果的保鲜研究
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摘要
研究蜂胶蜂蜡复合涂膜对圣女果的保鲜效果。实验利用不同比例的蜂胶乙醇提取液和蜂蜡溶液混合制备6组蜂胶蜂蜡复合涂膜剂,吐温80作乳化剂;对圣女果进行保鲜研究。与CK相比,6组不同比例的蜂胶蜂蜡复合涂膜剂均可以延缓圣女果感官性状的劣变,有效地抑制圣女果的呼吸作用,降低圣女果的失重率、可溶性固形物含量,减缓圣女果的硬度、可滴定酸含量、VC含量和好果率的下降。处理5(蜂胶乙醇提取液2%、蜂蜡溶液2%)的保鲜效果最好。从呼吸强度、失重率指标分析,其保鲜期较CK可延长2d;感官评价、好果率、可溶性固形物、VC含量、可滴定酸等指标分析,其较CK可延长保鲜期4d;硬度指标分析,其较CK可延长保鲜期6d。研究表明6组蜂胶、蜂蜡复合涂膜剂均具有保鲜效果,且蜂胶乙醇提取液2%、蜂蜡溶液2%的混合比例处理效果最佳,可明显提高圣女果贮藏期品质。
To study the preservation effect of propolis beeswax composite coating oncherry tomatoes. Six groups of propolis beeswax composite coating agent were prepared by mixing different proportions of propolis ethanol extract and beeswax solution. Tween 80 was used as emulsifier. The preservation of cherry tomatoeswas studied. Compared with CK, 6 different proportions of propolis beeswax composite coating agent can delay the deterioration of the sensory traits ofCherry Tomatoes, effectively inhibit the respiration of Cherry Tomatoes, and reduce the weight loss rate of cherry tomatoes. The content of soluble solids slows down the hardness, titratable acid content, Vccontent and fruit rate of the virgin fruit. Treatment 5(2% of propolis ethanol extract and 2% of beeswax solution) had the best preservation effect. From the indexes of respiratory intensity and weight loss rate, the fresh-keeping period can be extended by 2 days compared with CK; sensory evaluation, good fruit rate, soluble solids, Vccontent,titratable acid and other indicators can extend the shelf life by 4 days compared with CK; hardness index can be extended 6 d. The results showed that the six groups of propolis and beeswax composite coatings all had fresh-keeping effect, and the mixture of propolis ethanol extract 2% and beeswax solution 2% had the best effect,which could significantly improve the quality of the fruit.
To study the preservation effect of propolis beeswax composite coating oncherry tomatoes. Six groups of propolis beeswax composite coating agent were prepared by mixing different proportions of propolis ethanol extract and beeswax solution. Tween 80 was used as emulsifier. The preservation of cherry tomatoeswas studied. Compared with CK, 6 different proportions of propolis beeswax composite coating agent can delay the deterioration of the sensory traits ofCherry Tomatoes, effectively inhibit the respiration of Cherry Tomatoes, and reduce the weight loss rate of cherry tomatoes. The content of soluble solids slows down the hardness, titratable acid content, Vccontent and fruit rate of the virgin fruit. Treatment 5(2% of propolis ethanol extract and 2% of beeswax solution) had the best preservation effect. From the indexes of respiratory intensity and weight loss rate, the fresh-keeping period can be extended by 2 days compared with CK; sensory evaluation, good fruit rate, soluble solids, Vccontent,titratable acid and other indicators can extend the shelf life by 4 days compared with CK; hardness index can be extended 6 d. The results showed that the six groups of propolis and beeswax composite coatings all had fresh-keeping effect, and the mixture of propolis ethanol extract 2% and beeswax solution 2% had the best effect,which could significantly improve the quality of the fruit.
引文
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[18]宋贤良,叶盛英,黄苇,等.纳米TiO2/玉米淀粉复合涂膜对圣女果保鲜效果的研究[J].食品科学,2010,31(12):255-259.
[19]MAHAJAN BVC,DHILLON WS,KUMAR M,et al.Effect of different packaging films on shelf life and quality of peach under super and ordinary marketconditions[J].Journal of Food Science and Technology,2015,52(6):3756-3762.
[20]湛素华,王维民,夏杏洲.壳聚糖涂膜保鲜对芒果保鲜效果的研究[J].食品科技,2007(3):236-238.
[21]SUTJARITTANGTHAM K,SANPA S,TUNKASIRI T,et al.Preparation of polycaprolactone/ethanolic extract propolis nanofibers films[J].Advanced Materials Research,2012(506):226-229.
[22]罗照明,张红城.中国蜂胶化学成分及其生物活性的研究[J].中国蜂业,2012,63(2):55-62.
[23]魏强华,张娜萍,陈业,等.蜂胶涂膜剂在番茄保鲜中的应用[J].食品工业科技,2009(2):278-279,282.
[24]田学军.蜂胶对葡萄的保鲜效果[J].安徽农业科学,2008,36(34):15204.
[25]肖锡湘.蜂蜡涂膜剂保鲜南丰蜜桔的研究初探[J].蜜蜂杂志,2009,29(2):11.
[2]ALSHATWI AA,AI OBAAID MA,AI SEDAIRY SA,et al.Tomato powder is more protective than lycopene supplementagainst lipid peroxidation in rats[J].Nutrition Research,2010,30(1):66-73.
[3]田华,韩慢慢,陈乐玲.圣女果保鲜技术研究进展[J].食品工业科技,2016,37(7):396-400.
[4]李远颂,朱莉,邱月丰.壳聚糖-植物精油复合保鲜液对圣女果保鲜效果的影响[J].食品工业,2017,38(8):10-13.
[5]KISMET K,KILICOGLU B,KORU O,et al.Evaluation on scolicidal efficacy of propolis[J].Eur Surg Res,2006,38(5):476-481.
[6]TULLOCH AP.Beeswax-composition and analysis[J]Bee World,1980,61(2):47-62.
[7]GAREDEW A,SCHMOLZ E,LAMPRECHT I.Microbiological and calorimetric investigations on the antimicrobial actions of different propolis extracts:an in vitro approach[J].ThermochimicaActa,2004,422(1/2):115-124.
[8]郭东起,张婷.蜂胶提取物对库车小白杏的冷藏保鲜效果[J].北方园艺,2017(16):142-146.
[9]刁春英,高秀瑞,张玲.蜂胶提取物对草莓室温保鲜效果的研究[J].食品科技,2013,38(1):248-252,256.
[10]MARIAL LNT,ALBERTO M,MARIA BPG.Effect of beeswax content on hydroxypropyl methylcellulosebased edible film properties and postharvest quality of coated plums(Cv.Angeleno)[J].LWT-Food Science and Technology,2011,44(10):2328-2334.
[11]WANG P,QIAN XR,SHEN J.Superhydrophobic coa tings with edible biowaxes for reducing or eliminating liquid residues of foods and drinks in containers[J]Bio Resources,2018,13(1):1-2.
[12]尹晴红,陆明璋,刘邮洲.蜂蜡涂膜剂对苹果柑桔的保鲜效果[J].江苏农业科学,1999(3):68-70.
[13]赵凯,曹雪丹,朱水星.不同浓度蜂蜡涂膜剂对台湾青枣保鲜效果的影响[J].保鲜与加工,2011,11(4):16-19.
[14]曹红刚,范家恒,李亮梅,等.蜂胶提取液对草菇及其污染菌抑制作用的研究[J].食品工业科技,2013,34(24):143-146.
[15]CANTWELI MI,THANGAIAH A,CANTWELL BE.Acceptable cooling delays for selected warm season vegetables andmelons[J].ActaHorticulture,2012,93(4):77-78.
[16]陈学红,郑永华,杨震峰,等.高氧处理对草莓采后腐烂和品质的影响[J].农业工程学报,2004,20(5):200-202.
[17]曹健康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007:24-103.
[18]宋贤良,叶盛英,黄苇,等.纳米TiO2/玉米淀粉复合涂膜对圣女果保鲜效果的研究[J].食品科学,2010,31(12):255-259.
[19]MAHAJAN BVC,DHILLON WS,KUMAR M,et al.Effect of different packaging films on shelf life and quality of peach under super and ordinary marketconditions[J].Journal of Food Science and Technology,2015,52(6):3756-3762.
[20]湛素华,王维民,夏杏洲.壳聚糖涂膜保鲜对芒果保鲜效果的研究[J].食品科技,2007(3):236-238.
[21]SUTJARITTANGTHAM K,SANPA S,TUNKASIRI T,et al.Preparation of polycaprolactone/ethanolic extract propolis nanofibers films[J].Advanced Materials Research,2012(506):226-229.
[22]罗照明,张红城.中国蜂胶化学成分及其生物活性的研究[J].中国蜂业,2012,63(2):55-62.
[23]魏强华,张娜萍,陈业,等.蜂胶涂膜剂在番茄保鲜中的应用[J].食品工业科技,2009(2):278-279,282.
[24]田学军.蜂胶对葡萄的保鲜效果[J].安徽农业科学,2008,36(34):15204.
[25]肖锡湘.蜂蜡涂膜剂保鲜南丰蜜桔的研究初探[J].蜜蜂杂志,2009,29(2):11.