期刊论文

中文

食品科技

1005-9989

2017

42

4

46-49

10.13684/j.cnki.spkj.2017.04.010

湖北省教育厅科学技术研究计划重点项目（D20151703）.

本校为第一机构

将丑橘分别在电解水、壳聚糖（1%wt）和聚赖氨酸溶液（300 mg/L）中浸泡处理后装袋,通过储藏期内丑橘的感官品质、失重率、可溶性固形物和Vc含量的测定,考察不同处理方式对丑橘的保鲜效果。结果发现,不同处理对丑橘的各项保鲜指标均有优劣影响。与对照组相比,储藏期间,电解水处理的丑橘具有更好的感官品质,能较好地抑制丑橘的失重,但丑橘的Vc含量下降较快;壳聚糖处理能够更好地保持丑橘的初始可溶性固形物及Vc含量;聚赖氨酸能有效抑制丑橘存放期间Vc含量的损失,但聚赖氨酸处理后丑橘的感官分值和可溶性固形物下降都较为迅速。综合各项保鲜指标,壳聚糖处理对丑橘的保鲜效果最好。

This work aimed to study the application of electrolyzed water, chitosan solution（1%wt） and polylysine solution（300 mg/L） in citrus. The sensory quality, weightlessness, soluble solid and Vc of citrus in storage period at room temperature were measured to observe the effect of different treatment on citrus. It was found that during the storage period, compared with the control group, the citrus treated by electrolyzed water had a better sensory quality. The weightless was inhibited effectively by electrolyzed water, but Vc of citrus decline...