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当前位置: 首页 > 文章 > 不同保鲜膜处理对低温贮藏下鲜切南瓜保鲜效果的影响 食品科学 2012,33 (20) 313-317
Position: Home > Articles > Fresh-Keeping Effect of Different Films on Fresh-Cut Pumpkin during Storage at Low Temperature FOOD SCIENCE 2012,33 (20) 313-317

不同保鲜膜处理对低温贮藏下鲜切南瓜保鲜效果的影响

作  者：
张丹丹;杨绍兰;吴昊;张宏斌;王成荣
单  位：
青岛市农业科学研究院;青岛农业大学食品科学与工程学院
关键词：
保鲜膜;鲜切南瓜;贮藏
摘  要：
以新鲜的"蜜本"南瓜为试验材料,研究可食性多功能防腐保鲜膜对鲜切南瓜的保鲜效果。将经切割后的南瓜用不同保鲜膜包裹处理,测定其硬度、弹性、咀嚼性、黏性、乙烯释放速率、丙二醛(MDA)的变化,探讨不同保鲜膜处理对鲜切南瓜的质地和生理生化代谢的影响。结果表明:不同保鲜膜处理能不同程度地保持鲜切南瓜的质地,延缓乙烯释放量的增加,减小MDA积累;其中,2号保鲜膜(主成分为壳聚糖、海藻酸钠、丁香油等)处理效果最好,有效地提高了鲜切南瓜贮藏期间的品质,并延长了其货架期。
译  名：
Fresh-Keeping Effect of Different Films on Fresh-Cut Pumpkin during Storage at Low Temperature
作  者：
ZHANG Dan-dan1,YANG Shao-lan1,WU Hao1,ZHANG Hong-bin2,WANG Cheng-rong1,*(1.College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;2.Qingdao Academy of Agricultural Services,Qingdao 266100,China)
关键词：
preservative film;fresh-cut pumpkin;storage
摘  要：
The present study aimed to evaluate the fresh-keeping effect of two types of edible multi-purpose preservative films(prepared mainly with chotisan and sodium alginate in the presence and absence of clove oil) on fresh-cut ‘Miben’ pumpkin.Fresh-cut ‘Miben’ pumpkin was coated with different films,and then stored at low temperature.Textural properties,ethylene production,and MDA content in fresh-cut pumpkin were determined during storage period.The results indicate that the two types of edible preservative films could obviously maintain textural properties,reduce MDA accumulation,and delay ethylene production in fresh-cut pumpkin.The edible film consisting of chotisan,sodium alginate and clove oil was more effective in maintain storage quality of fresh-cut pumpkin and prolonging its shelf-life.

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