蜂胶涂膜对鲜切苹果的保鲜效果
|
摘要
分别以浓度0.00%,0.25%,0.50%,0.75%的水溶性蜂胶与1.50%的壳聚糖、1.00%的氯化钙配制复合涂膜剂,对鲜切苹果进行涂膜处理,检测鲜切苹果在不同时期失重率、褐变度、可滴定酸含量、抗坏血酸含量和硬度等指标,以探究蜂胶对鲜切苹果的保鲜效果。结果表明:加入0.50%水溶性蜂胶的鲜切苹果处理组对硬度和可滴定酸有较好的保鲜效果,加入0.75%水溶性蜂胶的处理组对失重率、褐变度和抗坏血酸含量有较好的保鲜效果,而涂膜剂中加入水溶性蜂胶对鲜切苹果的菌落总数有一定负面影响。涂膜剂中加入适量的水溶性蜂胶对鲜切苹果短期内的贮藏品质保持有促进作用。
In order to study the effect of propolis compound coating agent on fresh-cut apple.The compound coating agent was prepared with 0.00%,0.25%,0.50% and 0.75% water-soluble propolis,1.50% chitosan and 1.00%calcium chloride to coat the fresh-cut apple.The weight loss rate,browning degree,titrate acid contents,ascorbic acid content and hardness of fresh-cut apples in different periods were detected to investigate the effect of propolis to fresh-cut apple.The physical and chemical indexes of fresh-cut apple in different storage periods were compared and analyzed.The coating agent with 0.50% water-soluble propolis was added to the hardness and titratable acid of fresh-cut apple.The coating agent with 0.75%water-soluble propolis had better effect on weight loss rate,browning degree and ascorbic acid content of fresh-cut apple,while the coating agent with water-soluble propolis had some negative effects on the total colony of fresh-cut apple.To sum up,adding proper amount of water-soluble propolis in the coating agent could improve the quality of fresh-cut apple in short term.
In order to study the effect of propolis compound coating agent on fresh-cut apple.The compound coating agent was prepared with 0.00%,0.25%,0.50% and 0.75% water-soluble propolis,1.50% chitosan and 1.00%calcium chloride to coat the fresh-cut apple.The weight loss rate,browning degree,titrate acid contents,ascorbic acid content and hardness of fresh-cut apples in different periods were detected to investigate the effect of propolis to fresh-cut apple.The physical and chemical indexes of fresh-cut apple in different storage periods were compared and analyzed.The coating agent with 0.50% water-soluble propolis was added to the hardness and titratable acid of fresh-cut apple.The coating agent with 0.75%water-soluble propolis had better effect on weight loss rate,browning degree and ascorbic acid content of fresh-cut apple,while the coating agent with water-soluble propolis had some negative effects on the total colony of fresh-cut apple.To sum up,adding proper amount of water-soluble propolis in the coating agent could improve the quality of fresh-cut apple in short term.
引文
[1]袁云香.苹果的贮藏与保鲜技术研究进展[J].北方园艺,2015(4):189-191.
[2]范林林,冯叙桥.不同保鲜处理对鲜切苹果保鲜效果的影响[J].食品与发酵工业,2015,41(1):252-256.
[3]王修俊,刘颖,邱树毅,等.复合磷酸盐食品添加剂对鲜切青苹果保鲜效果的研究[J].食品工业科技,2008,29(8):144-147.
[4]马青青,曹锦轩,周光宏.功能性可食用膜在生鲜肉和肉制品保鲜中的应用研究进展[J].食品科学,2012,33(7):331-335.
[5]闫子娇,张有林,于月英.魔芋葡甘聚糖涂膜对鲜切苹果保鲜的研究[J].农产品加工,2009(10):60-66.
[6]冯叙桥,范林林,韩鹏祥,等.溶菌酶涂膜对鲜切“寒富”苹果的贮藏保鲜作用研究[J].现代食品科技,2014,30(11):125-131.
[7]李伟锋,何玲,冯金霞,等.生姜提取物对鲜切苹果保鲜研究[J].食品科学,2013(4):236-240.
[8]邓菡菲,唐慧,田沛霖,等.壳聚糖涂膜对鲜切苹果品质的影响[J].食品工业科技,2010(4):122-124.
[9]袁仲玉,周会玲,张晓晓,等.芦荟粗提液对红富士苹果常温贮藏保鲜的影响[J].中国食品学报,2014,14(11):104-110.
[10]WANG Cheng,CHEN Yu-long,XUE Yu-juan,et al.Effect of dimethyl dicarbonate as disinfectant on the quality of fresh-cut carrot(Daucus carota L.)[J].Journal of Food Processing&Preservation,2013,37(5):751-758.
[11]SUPAPVANICH S,PIMSAGA J,SRISUJAN P.Physicochemical changes in fresh-cut wax apple(Syzygium samarangenese[Blume]Merrill&L.M.Perry)during storage[J].Food Chemistry,2011,127(3):912-917.
[12]杨巍,刘晶,吕春晶,等.氯化钙和抗坏血酸处理对鲜切苹果品质和褐变的影响[J].中国农业科学,2010,43(16):3 402-3 410.
[13]丁晓雯.食品分析实验[M].北京:中国林业出版社,2012:44-46.
[2]范林林,冯叙桥.不同保鲜处理对鲜切苹果保鲜效果的影响[J].食品与发酵工业,2015,41(1):252-256.
[3]王修俊,刘颖,邱树毅,等.复合磷酸盐食品添加剂对鲜切青苹果保鲜效果的研究[J].食品工业科技,2008,29(8):144-147.
[4]马青青,曹锦轩,周光宏.功能性可食用膜在生鲜肉和肉制品保鲜中的应用研究进展[J].食品科学,2012,33(7):331-335.
[5]闫子娇,张有林,于月英.魔芋葡甘聚糖涂膜对鲜切苹果保鲜的研究[J].农产品加工,2009(10):60-66.
[6]冯叙桥,范林林,韩鹏祥,等.溶菌酶涂膜对鲜切“寒富”苹果的贮藏保鲜作用研究[J].现代食品科技,2014,30(11):125-131.
[7]李伟锋,何玲,冯金霞,等.生姜提取物对鲜切苹果保鲜研究[J].食品科学,2013(4):236-240.
[8]邓菡菲,唐慧,田沛霖,等.壳聚糖涂膜对鲜切苹果品质的影响[J].食品工业科技,2010(4):122-124.
[9]袁仲玉,周会玲,张晓晓,等.芦荟粗提液对红富士苹果常温贮藏保鲜的影响[J].中国食品学报,2014,14(11):104-110.
[10]WANG Cheng,CHEN Yu-long,XUE Yu-juan,et al.Effect of dimethyl dicarbonate as disinfectant on the quality of fresh-cut carrot(Daucus carota L.)[J].Journal of Food Processing&Preservation,2013,37(5):751-758.
[11]SUPAPVANICH S,PIMSAGA J,SRISUJAN P.Physicochemical changes in fresh-cut wax apple(Syzygium samarangenese[Blume]Merrill&L.M.Perry)during storage[J].Food Chemistry,2011,127(3):912-917.
[12]杨巍,刘晶,吕春晶,等.氯化钙和抗坏血酸处理对鲜切苹果品质和褐变的影响[J].中国农业科学,2010,43(16):3 402-3 410.
[13]丁晓雯.食品分析实验[M].北京:中国林业出版社,2012:44-46.