中国果菜
中國果菜
중국과채
CHINA FRUIT & VEGETABLE
2015年
4期
12-16
,共5页
壳聚糖%精油%生物涂膜剂%苹果%保鲜
殼聚糖%精油%生物塗膜劑%蘋果%保鮮
각취당%정유%생물도막제%평과%보선
Chitosan%essential oil%biological coating agent%apple%preservativation
以苹果为试材，在8oC、相对湿度95%的贮藏条件下，考察1.5%壳聚糖处理、0.25%精油处理以及1.5%壳聚糖+0.25%精油处理对苹果失重率、可滴定酸度、多酚氧化酶（PPO）活性、总酚含量、细胞质膜透性以及感官品质的影响。结果表明：三种处理均对苹果的变质有抑制作用，其中1.5%壳聚糖+0.25%精油处理的效果最优，贮藏期达150d时，色泽、质地均正常，无腐烂果实，失重率为8%，可滴定酸度为0.25%，PPO活性为13%，总酚含量为26%，细胞质膜透性为35%，均优于对照组和1.5%壳聚糖、0.25%精油单独处理组。
以蘋果為試材，在8oC、相對濕度95%的貯藏條件下，攷察1.5%殼聚糖處理、0.25%精油處理以及1.5%殼聚糖+0.25%精油處理對蘋果失重率、可滴定痠度、多酚氧化酶（PPO）活性、總酚含量、細胞質膜透性以及感官品質的影響。結果錶明：三種處理均對蘋果的變質有抑製作用，其中1.5%殼聚糖+0.25%精油處理的效果最優，貯藏期達150d時，色澤、質地均正常，無腐爛果實，失重率為8%，可滴定痠度為0.25%，PPO活性為13%，總酚含量為26%，細胞質膜透性為35%，均優于對照組和1.5%殼聚糖、0.25%精油單獨處理組。
이평과위시재，재8oC、상대습도95%적저장조건하，고찰1.5%각취당처리、0.25%정유처리이급1.5%각취당+0.25%정유처리대평과실중솔、가적정산도、다분양화매（PPO）활성、총분함량、세포질막투성이급감관품질적영향。결과표명：삼충처리균대평과적변질유억제작용，기중1.5%각취당+0.25%정유처리적효과최우，저장기체150d시，색택、질지균정상，무부란과실，실중솔위8%，가적정산도위0.25%，PPO활성위13%，총분함량위26%，세포질막투성위35%，균우우대조조화1.5%각취당、0.25%정유단독처리조。
In this study, apples were stored under the conditions of relative humidity of 95% and 8℃, to investigate the effect of chitosan (1.5%), oil processing (0.25%) and chitosan (1.5%)+oil processing (0.25%) on the apple weight loss rate, titratable acid, polyphenol oxidase (PPO), total phenols, cell membrane permeability and the quality of sensory. Results indicated that, three treatments had inhibitory effect on apple. Especially, 1.5% chitosan + 0.25% essential oil treatment had the best effect. After 150 days storage, the color and texture of apples were all normal, and there were no rotten fruits. What's more, weight loss rate reached a value of 8%, titratable acid was 0.25%, the PPO was 13%, the total phenol was 26% and membrane permeability was 35%, which are all better than the control group, 1.5% chitosan treated group and 0.25%essential oil treated group.
