| 摘要: |
| 【目的】研究羧甲基壳聚糖与海藻酸钠复合涂膜对哈密瓜的保鲜效果，为哈密瓜的采后保鲜提供参考。【方法】将羧甲基壳聚糖、海藻酸钠与肉桂醛复配，制备成2种复合涂膜保鲜剂，对哈密瓜进行涂膜保鲜，以蒸馏水处理为对照，于（19±2） ℃下贮藏。通过测定3组哈密瓜在贮藏期间的失重率、硬度、抗坏血酸（Vc）含量、过氧化物酶（POD）活性、感官评分以及霉菌和酵母菌数量，分析2种复合涂膜对哈密瓜的保鲜效果。【结果】常温贮藏35 d时，海藻酸钠组和羧甲基壳聚糖组哈密瓜的失重率分别为7.26%和10.42%，硬度分别为2.82和2.52 kg/cm2，Vc含量分别为11.82和14.80 mg/hg，POD活性分别为2.61和3.44 U，霉菌、酵母菌总数量分别为3.92和3.83 log CFU/g，感官评分分别为5.13和5.74，均显著优于对照组（P<0.05）。【结论】2种复合涂膜都能降低哈密瓜的失重率，维持较高的硬度和Vc含量，提高POD活性，保持哈密瓜良好的感官品质，抑制果肉中霉菌和酵母菌的繁殖，且以羧甲基壳聚糖复合涂膜的保鲜效果更佳。 |
| 关键词: 哈密瓜 复合涂膜 保鲜 |
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| 基金项目:国家自然科学基金项目（31201439）；上海市教育委员会重点学科建设项目（J50704）；上海市教育委员会科研创新项目（11YZ160）；上海海洋大学优秀青年学科骨干培养计划（海鸥计划）资助项目 |
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| Effect of two compound coatings on storage quality of cantaloupe |
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ZHOU Yan,ZENG Yuan-yuan,WANG Xi-chang,et al
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| Abstract: |
| 【Objective】This study investigated the effects of talginate compound coating and carboxymethyl chitosan compound coating on preservation of cantaloupe.【Method】Cantaloupes were coated with two antistaling agents based on carboxymethyl chitosan with cinnamaldehyde and sodium alginate with cinnamaldehyde.Distilled water was used as CK and all 3 groups were stored at (19±2) ℃.The effects of the two compound preservative coatings were analyzed by measuring and comparing the weight loss rate,firmness,ascorbic acid (Vc) content,peroxidase (POD) activity,sensory indicator and mold and yeast count.【Result】After 35 d storage at room temperature,the weight loss rates of sodium alginate group and carboxymethyl chitosan group were 7.26% and 10.42%,their firmness values were 2.82 and 2.52 kg/cm2,their Vc contents were 11.82 and 14.80 mg/hg,their POD activities were 2.61 and 3.44 U,their mould and yeast counts were 3.92 and 3.83 log CFU/g,and their sensory evaluation scores were 5.13 and 5.74,respectively.All indexes were significantly better than the control group（P<0.05）.【Conclusion】Both compound coatings could reduce weight loss,maintain high firmness and Vc content,improve POD activity,keep good sensory evaluation,and inhibit pulp mold and yeast propagation.In addition,carboxymethylcellulose chitosan coating was better. |
| Key words: cantaloupe compound coating preservation |
