壳聚糖-柠檬烯涂膜对鲜切哈密瓜贮藏品质的影响

Effects of chitosan limonene coating on storage quality of fresh-cut cantaloupe

中文关键词:  鲜切哈密瓜  品质  柠檬烯  壳聚糖  保鲜

英文关键词:fresh-cut  cantaloupe  quality  limonene  chitosan

中文摘要:

      目的 探究壳聚糖-柠檬烯涂膜对鲜切哈密瓜贮藏品质的影响。方法 以无菌蒸馏水和2%壳聚糖涂膜处理鲜切哈密瓜作为对照组, 用2%壳聚糖复配0.1%柠檬烯涂膜处理鲜切哈密瓜作为实验组, 在贮藏第0、1、3、5、7 d对鲜切哈密瓜的感官、硬度、呼吸强度、可溶性固形物含量、色差、维生素C含量、多酚氧化酶(polyphenol oxidase, PPO)活性、过氧化物酶(peroxidase, POD)活性、过氧化氢酶(catalase, CAT)活性、超氧化物歧化酶(superoxide dismutase, SOD)活性及菌落总数进行测定。结果 2%壳聚糖复配0.1%柠檬烯涂膜显著(P<0.05)减缓了鲜切哈密瓜果肉软化, 可溶性固形物和维生素C含量的下降及色差值L*、a*、b*的改变; 抑制了鲜切哈密瓜的呼吸强度、PPO和POD活性, 增强了SOD和CAT活性, 并抑制了菌落的生长, 有利于鲜切哈密瓜感官品质的维持。结论 2%壳聚糖复配0.1%柠檬烯涂膜处理鲜切哈密瓜可以降低鲜切哈密瓜贮藏期间的营养物质损耗, 减缓果肉的衰老变质, 较好地保持贮藏品质。

英文摘要:

      Objective To explore the effects of chitosan limonene coating on the storage quality of fresh-cut cantaloupe. Methods Fresh-cut cantaloupe treated with sterile distilled water and 2% chitosan film was used as the control group, and fresh-cut cantaloupe treated with 2% chitosan compound 0.1% limene film was used as the experimental group. Subsequently, the senses, hardness, respiratory intensity, soluble solids content, color difference, vitamin C content, polyphenol oxidase (PPO), peroxidase (POD), catalase (CAT) and superoxide dismutase (SOD) activities as well as total number of colonies of fresh-cut cantaloupe were determined at 0, 1, 3, 5 and 7 d of storage. Results The coating made by 2% chitosan compound with 0.1% limonene coating film could significantly (P<0.05) slow down the softening of fresh-cut cantaloupe pulp, reduce the decrease of soluble solids, vitamin C content and color difference value L*、a*、b*. It could inhibit the respiration intensity of fresh-cut cantaloupe, inhibited the activity of PPO and POD, enhanced the activity of SOD and CAT, inhibited the growth of colonies, and was conducive to the maintenance of the sensory quality of fresh-cut cantaloupe. Conclusion The coating made by 2% chitosan compound 0.1% limonene coating treatment of fresh-cut cantaloupe can reduce the nutrient loss during the storage period of fresh-cut cantaloupe, slow down the aging and deterioration of the pulp, and better maintain the storage quality of fresh-cut cantaloupe.