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当前位置: 首页 > 文章 > 羧甲基壳聚糖涂膜保鲜对橘子品质的影响 湖北农业科学 2009,48 (4) 186-188
Position: Home > Articles > Effect of Carboxymethyl Chitosan Coating on Quality of Oranges Hubei Agricultural Sciences 2009,48 (4) 186-188

羧甲基壳聚糖涂膜保鲜对橘子品质的影响

作  者：
王和才
单  位：
苏州农业职业技术学院食品系
关键词：
羧甲基壳聚糖;HCF;涂膜保鲜;橘子;品质
摘  要：
用羧甲基壳聚糖为主体的新型保鲜剂HCF对橘子进行涂膜保鲜,测定了贮藏期间橘子失重率、VC含量、果汁率、总可溶性固形物、可滴定酸、腐烂率等理化品质指标。结果表明,用HCF对橘子进行涂膜保鲜效果良好,自然状态下贮藏3个月,橘子失重率为9.54%,VC含量为35.42mg·(100g)-1,果汁率为44.7%,可溶性固形物含量为8.7%,总酸度0.47mg·(100g)-1,腐烂率为11.6%,各项指标都优于常规贮藏,果实保持了较好的新鲜度和较高的营养价值。
译  名：
Effect of Carboxymethyl Chitosan Coating on Quality of Oranges
作  者：
WANG He-cai (Department of Food Technology,Suzhou Agricultural Vocational Technology College, Suzhou 215008,Jiangsu,China)
关键词：
carboxymethyl chitosan; HCF; film preservation; orange; quality
摘  要：
Using carboxymethyl chitosan as the main components of a new type of HCF preservative coating for fresh oranges, the quality of orange during storage were determined in weight loss, VC, the rate of fruit juice, total soluble solids, titratable acid, the rate of decay, and other physical and chemical quality indicators. The results showed that HCF on the coating for fresh oranges was found to be effective. After natural storage of 3 months, the weight loss rate of orange was 9.54%, VC content was 35.42 mg·(100g)-1, the juice rate was 44.7%, soluble solids content was 8.7%, the total acidity was 0.47 mg·(100g)-1, the decay rate was 11.6%, the indicators was better than conventional storage, fruit freshness was still good and nutritional value was high.

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