CAJ | 학술논문

[目的]研究芒果涂膜保鲜效果.[方法]以壳聚糖、山梨酸钾、海藻酸钠、羧甲基纤维素钠为主要原料制备了4种保鲜剂,选取小台农芒果作为试验对象,研究其在常温下(温度30 ℃,湿度为85%~90%)对芒果的初步保鲜效果.[结果]以壳聚糖添加山梨酸钾复合而成的保鲜剂对芒果保鲜效果最佳,贮藏第8天时的失重率为14.78%,好果率为100.0%,维生素C含量为22.84 mg/100 g,总糖含量的最高值出现在第5天.[结论]壳聚糖与山梨酸钾对芒果保鲜效果最佳.
[목적]연구망과도막보선효과.[방법]이각취당、산리산갑、해조산납、최갑기섬유소납위주요원료제비료4충보선제,선취소태농망과작위시험대상,연구기재상온하(온도30 ℃,습도위85%~90%)대망과적초보보선효과.[결과]이각취당첨가산리산갑복합이성적보선제대망과보선효과최가,저장제8천시적실중솔위14.78%,호과솔위100.0%,유생소C함량위22.84 mg/100 g,총당함량적최고치출현재제5천.[결론]각취당여산리산갑대망과보선효과최가.
[Objective ] The aim of research was to study the preservation effects of mango with film coating. [Method]The preservation effect of mango was preliminarily studied under the normal temperature ( temperature 30 ℃, moisture 85%-90%) and four preservative taking chitosan, potassium sorbate, sodium alginate, CMC-Na as the main raw material was prepared.[Result]The results showed that the best preservative was compounded of Chitosan and potassium sorbate. The rate of loss weight was only 14.78% when storaged 8 days. The rate of unvarnished mango was 100.0% when vitamin C content was 22.84 mg/100 g. The highest value of total sugar content was in the fifth days. [Conclusion]The best preservative was compounded of Chitosan and potassium sorbate.