不同涂膜保鲜剂对蒙自甜石榴冷藏品质的影响
目的 探讨羧甲基纤维素钠(CMC)、海藻酸钠、魔芋和果胶4种涂膜保鲜剂对冷藏石榴品质的影响。方法 以蒙自“甜绿籽”石榴为试验材料, 涂膜处理后, 在(5±1) ℃低温冷藏, 测定石榴籽粒中可溶性固形物、总糖、总酸、维生素C和腐烂率等指标随冷藏时间的变化。结果 果胶涂膜处理能显著延缓贮藏期间可溶性固形物、总糖、总酸含量的下降, 提高冷藏期间石榴的营养品质, 效果优于其他涂膜保鲜剂; CMC涂膜处理能显著降低石榴的腐烂率, 可延缓维生素C和可溶性固形物的损失; 海藻酸钠涂膜处理可延缓可溶性固形物含量的降低, 但是对维生素C、总糖、总酸和腐烂率无显著效果; 魔芋涂膜处理能延缓总糖、总酸含量的下降, 但是使腐烂率显著升高。结论 果胶和CMC涂膜处理对冷藏石榴均有良好的保鲜效果。
Objective To investigate the effects of different coatings (including carboxymethylcellulose sodium (CMC), sodium alginate, devils tongue and pectin) on the quality of pomegranate during cold storage. Methods Different coatings were used to preserve Mengzi “Tianlvzi” pomegranate, and the contents of soluble solids contents, vitamin C, total sugar, total acid and rotting rate were measured during the storage at (5±1) ℃. Results The results indicated that pectin coating could reduce the depletion of soluble solid, total sugar and total acid, and keep the nutritional quality level high. The coating treatment with CMC could significantly reduce rotting rate of pomegranate, and also reduce the depletion of Vitamin C and soluble solid. Coating treatment with sodium alginate could effectively prevent the loss of soluble solid, but not effectively prevent the loss of vitamin C, total sugar, total acid and rotting rate. Coating treatment with devilstongue could reduce the loss of total sugar and total acid, but raise the rotting rate. Conclusion Both coating treatment with pectin and CMC had good fresh-retaining effect on Mengzi “Tianlvzi” pomegranate.
标题：不同涂膜保鲜剂对蒙自甜石榴冷藏品质的影响
英文标题：Effects of different coatings on quality of Mengzi pomegranate during cold storage
作者：
杨芳 云南省农业科学院质量标准与检测技术研究所
杨万林 云南省农业科学院质量标准与检测技术研究所
王海丹 云南省农业科学院质量标准与检测技术研究所
陈锦玉 云南省农业科学院质量标准与检测技术研究所
兰珊珊 云南省农业科学院质量标准与检测技术研究所
张跃伟 蒙自市蒙生石榴产销专业合作社
周勇生 蒙自市蒙生石榴产销专业合作社
中文关键词:石榴,果胶涂膜,羧甲基纤维素钠涂膜,冷藏品质,
英文关键词:pomegranate,pectin coating,carboxymethylcellulose sodium coating,cold storage,
发表日期：2016-01-20
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