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当前位置: 首页 > 文章 > CMC与抑菌草制剂复合涂膜对冷藏南丰蜜桔的保鲜效果 农业工程学报 2012,28 (12) 281-287
Position: Home > Articles > Effects of carboxymethyl cellulose coating enriched with bacteriostatic preparation on cold preservation of Nanfeng mandarin Transactions of the Chinese Society of Agricultural Engineering 2012,28 (12) 281-287

CMC与抑菌草制剂复合涂膜对冷藏南丰蜜桔的保鲜效果

作  者：
曾荣;张阿珊;陈金印
单  位：
佛山科学技术学院食品科学系;南昌大学食品科学与技术国家重点实验室;江西农业大学江西省果蔬保鲜与无损检测重点实验室
关键词：
冷藏保鲜;复合涂膜;生理;南丰蜜桔;凤仙透骨草液;羧甲基纤维素
摘  要：
为了开发南丰蜜桔贮藏保鲜新技术,该文以"杨小-2,6"南丰蜜桔为试材,研究了凤仙透骨草提取液与羧甲基纤维素(CMC)复合可食性涂膜对冷藏期间果实品质及采后生理生化变化的影响。结果显示:与对照相比,复合涂膜处理显著抑制了果实的采后腐烂及水分损失,延缓了可溶性固形物、可滴定酸及抗坏血酸含量的下降,对可溶性糖的含量影响不大;复合涂膜处理还能保持较高超氧化物歧化酶、过氧化物酶、几丁质酶、β-1,3-葡聚糖酶和苯丙氨酸解氨酶的活性,对多酚氧化酶活性影响不大。与CMC涂膜相比,复合涂膜可显著降低果实的腐烂,对果实品质无不良影响,同时可以诱导几丁质酶和β-1,3-葡聚糖酶活性的上升,说明复合涂膜用于南丰蜜桔的保鲜切实可行。
译  名：
Effects of carboxymethyl cellulose coating enriched with bacteriostatic preparation on cold preservation of Nanfeng mandarin
作  者：
Zeng Rong1,2, Zhang Ashan3, Chen Jinyin1,3※ (1. The State Key Laboratory of Food Science, Nanchang University, Nanchang 330047, China; 2. Department of Food Science, Foshan University, Foshan 528200, China; 3. Provincial Key Laboratory of Refrigeration and Non-destructive Detection on Fruit and Vegetable, Jiangxi Agricultural University, Nanchang 330045, China)
关键词：
refrigeration, composite coatings, physiology, Nanfeng mandarin, Impatiens balsamina L., carboxymethyl cellulose
摘  要：
To develop new preservative technology of Nanfeng mandarin, the effects of composite edible coating(based on CMC, extracts of Impatiens balsamina L., citric acid, sucrose esters, glycerin and calcium propionate) on postharvest fruit quality such as weight loss, soluble solids content, titratable acidity, ascorbic acid content were evaluated during cold storage at 4℃. The physiological and biochemical indicators such as activities of superoxide dismutase (SOD), peroxidase (POD), polyphenol oxidase (PPO), chitinase (CHT), β-1,3-glucanase (GUN) and phenylalanine ammonia-lyase (PAL) were also periodically assayed. The data suggested that the edible coating exhibited a beneficial impact on the overall quality of Nanfeng mandarin by reducing the moisture loss and fruit spoilage, maintaining the titratable acidity and ascorbic acid contents by comparing with the uncoated fruits. Further, the coating could effectively enhance the activities of SOD, POD, CHT and GUN. However, the activity of PPO in the fruit was not enhanced by the edible coating treatment. Compared with CMC coating, the composite film could reduce the decay incidence significantly with none risk to fruit quality.

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