作　　者： ; ; ; ; ; ;

机构地区： 广东省农业科学院

出　　处： 《食品科学》 2009年第22期369-372,共4页

摘　　要： 以"桂热82"号芒果为试材,在贮藏前进行浸钙处理和壳聚糖涂膜处理。结果表明:不同浓度钙结合壳聚糖涂膜处理在一定程度均能提高芒果果实耐贮性与品质,其各项指标均优于单纯的涂膜处理。1%CaCl2+1%壳聚糖涂膜和3%CaCl2+1%壳聚糖涂膜在贮藏期间均品质维持良好且稳定,能有效地抑制可溶性固形物的升高、可滴定酸的降低、果肉颜色的褐变、果肉硬度的下降、VC含量的下降、果皮转黄指数的上升,其腐烂与失重也得到了较好的控制,其中1%CaCl2+1%壳聚糖涂膜处理贮藏品质更显著。 The＂Guire mang 82＂mango fruits were dipped into calcium solution and coated with chitosan before storage.Results showed that the combination of the two treatments was better than alone,and among which the treatment of 1% CaCl2 ＋1% chitosan and the treatment of 3% CaCl2 ＋1% chitosan was effective for mango fruits storage.It inhibited the increase of soluble solids content,yellowing index and browning of fruit,the decrease of titrable acid,hardness,vitamin C content,and the rot index and weight loss rate were well controlled as well.The treatment of 1% CaCl2 ＋1% chitosan was the best among all the treatments tested.

关 键 词： 芒果 钙处理 壳聚糖涂膜 贮藏品质

领　　域： [轻工技术与工程] [轻工技术与工程]