萨仁高娃,胡文忠,修志龙,冯可,姜爱丽,姬亚茹.活性壳寡糖涂膜处理对鲜切苹果品质的影响[J].包装工程,2017,38(17):25-30.
SA Ren-gao-wa,HU Wen-zhong,XIU Zhi-long,FENG Ke,JIANG Ai-li,JI Ya-ru.Effect of Active Chitosan Oligosaccharide Coating Treatment on Quality of Fresh-cut Apples[J].Packaging Engineering,2017,38(17):25-30. |
| 活性壳寡糖涂膜处理对鲜切苹果品质的影响 |
| Effect of Active Chitosan Oligosaccharide Coating Treatment on Quality of Fresh-cut Apples |
| 投稿时间：2017-06-09 修订日期：2017-09-10 |
| DOI： |
| 中文关键词: 壳寡糖 植物精油 可食性涂膜 鲜切苹果 |
| 英文关键词: chitosan oligosaccharide plant essential oil edible coating fresh-cut apples |
| 基金项目:“十三五”国家重点研发计划（2016YFD0400903）；国家自然科学基金（31471923，31172009）；国家“十二五”科技支撑计划（2012BAD38B05） |
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| 中文摘要: |
| 目的 研究壳寡糖涂膜与植物精油复配涂膜处理对鲜切苹果品质的影响。方法 将鲜切苹果样品分别经过蒸馏水、壳寡糖、壳寡糖+体积分数为0.25%的百里香油、壳寡糖+体积分数为0.06%的肉桂油、壳寡糖+体积分数为0.25%的百里香油+体积分数为0.06%的肉桂油涂膜处理2 min，然后在灭菌滤纸上晾干，置于托盘后用PVC保鲜膜密封，于4 ℃下贮藏。分别于0，3，6，9，12，15，18 d后取出并测定各项生理生化指标，即亮度（L*）、彩度（C*）、硬度、质量损失率、抗坏血酸含量、多酚氧化酶活性、过氧化物酶活性、脂肪氧合酶活性。结果 壳寡糖+体积分数为0.25%的百里香油+体积分数为0.06%的肉桂油的涂膜处理可显著维持鲜切苹果的颜色、硬度和抗坏血酸含量，贮藏期内PPO和POD活性均低于其他处理组。壳寡糖涂膜可显著延缓鲜切苹果的质量损失速率，降低样品中脂氧合酶的活性，延缓样品的衰老速度。结论 壳寡糖涂膜对鲜切苹果有很好的保鲜效果，复合精油的添加能更好地维持鲜切苹果在贮藏期间的品质。 |
| 英文摘要: |
| The wok aims to study the influence of the treatment by chitosan oligosaccharide coating incorporated with plant essential oil on the quality of fresh-cut apples. The fresh-cut apples were respectively treated for 2 min by the distilled water, chitosan oligosaccharide, chitosan oligosaccharide +0.25% thyme oil, chitosan oligosaccharide + 0.06% cinnamon oil, and chitosan oligosaccharide + 0.25% thyme oil + 0.06% cinnamon oil. Then, the samples were air-dried on the sterile filter paper, sealed by PVC fresh-keeping film after placed on the pallet and stored at 4 ℃. The samples were taken out respectively after 0, 3, 6, 9, 12, 15 and 18 days, and all their physiological and biochemical indexes (i.e. luminance (L*), color (C*), hardness, mass loss rate, content of ascorbic acid, activity of polyphenol oxidase, peroxidase activity and lipoxygenase activity) were measured. The coating treatment of chitosan oligosaccharide + 0.25% thyme oil + 0.06% cinnamon oil could significantly maintain the color, harness and content of ascorbic acid of the fresh-cut apples. The PPO and POD activities were lower than other processing groups. The chitosan oligosaccharide coating could remarkably delay the mass loss of the fresh-cut apples, reduce the lipoxygenase activity in the samples and prolong their aging speed. The chitosan oligosaccharide coating has a good preservation effect for fresh-cut apples, and can better maintain their quality after incorporated with the composite essential oil during the storage. |
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