食品安全质量检测学报
食品安全質量檢測學報
식품안전질량검측학보
FOOD SAFETY AND QUALITY DETECTION TECHNOLOGY
2013年
6期
1725-1730
,共6页
司徒满泉%康溢轩%刘叶骏南%汤梅%张倍宁%赖健
司徒滿泉%康溢軒%劉葉駿南%湯梅%張倍寧%賴健
사도만천%강일헌%류협준남%탕매%장배저%뢰건
姜黄素保鲜剂%马水桔%保鲜效果
薑黃素保鮮劑%馬水桔%保鮮效果
강황소보선제%마수길%보선효과
curcumin preparation%Mashui orange%storage effect
目的:以阳春马水桔为试材,研究了姜黄素保鲜剂对马水桔保鲜效果的影响。方法将马水桔果实用姜黄素保鲜剂(含姜黄素0.05%,黄原胶0.06%)浸果处理1~3 min后,在贮藏库温度8±1℃及相对湿度85%~90%的条件下贮藏。结果采用姜黄素保鲜剂处理的马水桔果实,经90 d贮藏后,果实病烂率为3.8%~4.1%,失重率为3.76%~4.06%,均显著低于对照,果实主要营养成分总糖、可滴定酸、Vc及可溶性固形物的损失也明显低于对照。结论该研究为姜黄素应用于采后果实的保鲜提供了依据。
目的:以暘春馬水桔為試材,研究瞭薑黃素保鮮劑對馬水桔保鮮效果的影響。方法將馬水桔果實用薑黃素保鮮劑(含薑黃素0.05%,黃原膠0.06%)浸果處理1~3 min後,在貯藏庫溫度8±1℃及相對濕度85%~90%的條件下貯藏。結果採用薑黃素保鮮劑處理的馬水桔果實,經90 d貯藏後,果實病爛率為3.8%~4.1%,失重率為3.76%~4.06%,均顯著低于對照,果實主要營養成分總糖、可滴定痠、Vc及可溶性固形物的損失也明顯低于對照。結論該研究為薑黃素應用于採後果實的保鮮提供瞭依據。
목적:이양춘마수길위시재,연구료강황소보선제대마수길보선효과적영향。방법장마수길과실용강황소보선제(함강황소0.05%,황원효0.06%)침과처리1~3 min후,재저장고온도8±1℃급상대습도85%~90%적조건하저장。결과채용강황소보선제처리적마수길과실,경90 d저장후,과실병란솔위3.8%~4.1%,실중솔위3.76%~4.06%,균현저저우대조,과실주요영양성분총당、가적정산、Vc급가용성고형물적손실야명현저우대조。결론해연구위강황소응용우채후과실적보선제공료의거。
Objective To explore the effects of curcumin preparation treatment on storage of the post-harvest Mashui orange. Methods The postharvest Mashui orange fruits were immersed in the curcumin prep-aration (formulation:0.05%curcumin, 0.06%xanthan gun) for 1, 2 and 3 min, then were stored at the condition of 8±1℃and RH 85%~90%. Results The result showed that the percent of rotten, the loss of weight, the loss of total sugar, acids, vitamin C and dissoluble solid bodies content of the fruit were less obviously than the comparison fruits after stored for 90 d. Conclusion It provides a basis for the storage of postharvest fruits with curcumin as preservative.