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当前位置: 首页 > 文章 > 核桃青皮提取液与壳聚糖复合物对甜瓜采后品质的影响 食品科学 2016,37 (4) 242-248
Position: Home > Articles > Effect of Walnut Green Husk Extract and Chitosan Mxitures on the Postharvest Quality of Muskmelon during Storage FOOD SCIENCE 2016,37 (4) 242-248

核桃青皮提取液与壳聚糖复合物对甜瓜采后品质的影响

作  者：
魏佳;马晓芬;阿塔吾拉·铁木尔;王刚霞;吴斌
单  位：
新疆农业科学研究院食品贮藏加工研究所
关键词：
核桃青皮;壳聚糖;甜瓜;贮藏;复合物
摘  要：
利用核桃青皮提取液与壳聚糖复配制备出一系列不同配比的复合物溶液,应用于新疆甜瓜的保鲜实验。分析3种不同配比复合物溶液对甜瓜采后贮藏品质及生理指标的影响。结果表明,在温度25℃、相对湿度55%~60%条件下,核桃青皮提取液-壳聚糖复合物能够有效地降低甜瓜的发病率、质量损失率和呼吸强度,减少甜瓜中可溶性固形物和可滴定酸含量的降低,促进多酚氧化酶和过氧化物酶的活性,保持甜瓜中苯丙氨酸解氨酶的活性,但其对甜瓜硬度的影响不明显。核桃青皮提取液含量较高的CHE-25复合物溶液在甜瓜采后贮藏多个生理指标和酶活性等因素上表现均优于其他组,其保鲜作用效果最优,说明核桃青皮提取物可作为天然保鲜剂应用于甜瓜采后贮藏保鲜。
译  名：
Effect of Walnut Green Husk Extract and Chitosan Mxitures on the Postharvest Quality of Muskmelon during Storage
作  者：
WEI Jia;MA Xiaofen;ATAWULA·Tiemur;WANG Gangxia;WU Bin;Institute of Food Storage and Processing,Xinjiang Academy of Agricultural Sciences;
关键词：
walnut green husk;;chitosan;;muskmelon;;storage;;compounds
摘  要：
In this study,the effect of walnut green husk extract and chitosan mixtures in three different proportions on the postharvest quality and physiology of muskmelon from Xinjiang autonomous,China was analyzed. The results showed the composite preservatives could decrease the decay index,weight loss rate and respiratory intensity of muskmelon,inhibit the reductions in total soluble solid content and titratable acidity,and increase polyphenol oxidase(PPO) and peroxidase(POD) activities during storage at 25 ℃ and 55%–60% relative humidity,while not significantly affecting fruits hardness. The CHE-25 treatment with walnut green husk extract at high concentration showed better performance in terms of postharvest quality and physiological factors,as well as enzyme activities. The CHE-25 could be the most suitable composite preservative for muskmelon storage. Walnut green husk extract as a potential natural compound can be uesd to control the postharvest quality of muskmelon.

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