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食品研究与开发:2024,45(6):114-119
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壳聚糖与芫荽精油复合涂膜在草莓常温贮藏中的应用
(河南工业大学 粮油食品学院,河南 郑州 450001)
Application of Chitosan and Coriander Essential Oil Composite Coating in Ambient Storage of Strawberries
(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,Henan,China)
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投稿时间:2023-09-19    
中文摘要: 该研究以芫荽精油与1%的壳聚糖复合制备不同浓度的保鲜液,对新鲜且品质优良的草莓进行浸泡涂膜保鲜,以超纯水为对照组,通过测定贮藏期间草莓的感官品质以及各理化指标,探究该复合保鲜液对草莓常温贮藏效果的影响。结果表明,与纯水组相比芫荽精油与壳聚糖复合涂膜有利于草莓保鲜,且精油浓度越高保鲜效果也越好。在贮藏第8 天时,芫荽精油浓度为0.18%的保鲜组草莓腐烂率低于30%,失重率、丙二醛含量分别比对照组低62.5%和39.7%,VC 含量与可滴定酸含量分别是对照组的1.9、2.1 倍,差异显著,表明较高浓度的芫荽精油涂膜有助于草莓保持良好的感官品质和营养价值。
中文关键词: 芫荽精油  壳聚糖  草莓  涂膜  保鲜
Abstract:Coriander essential oil was compounded with 1% chitosan to prepare different concentrations of preservation solution,and the fresh strawberries with good quality were immersed and coated to preserve the freshness.The ultrapure water was used as the control group to investigate the effect of the compound preservation solution on the preservation effect of strawberries in ambient storage by determining the sensory quality and various physicochemical indexes of strawberries during the period of storage.The results showed that compared with the pure water group,the composite coating of coriander essential oil and chitosan was beneficial for strawberry preservation,and the higher the concentration of essential oil,the better the preservation effect.In the 8th day of storage,the decay rate of strawberries in the preservation group with a coriander essential oil concentration of 0.18% was lower than 30%,the weight loss rate and the malondialdehyde content were 62.5% and 39.7% lower than those in the control group,respectively,and the VC content and the titratable acid content were 1.9 and 2.1 times higher than those in the control group,respectively,with significant differences,indicating that the high concentration of coriander essential oil coating helps strawberries to maintain good sensory quality and nutritive value.
文章编号:202406016     中图分类号:    文献标志码:
基金项目:国家自然科学基金项目(32001744)
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