桃胶可食性涂膜对草莓保鲜效果的影响

doi:10.14088/j.cnki.issn0439-8114.2024.01.026

湖北农业科学 ›› 2024, Vol. 63 ›› Issue (1): 142-147.doi: 10.14088/j.cnki.issn0439-8114.2024.01.026

桃胶可食性涂膜对草莓保鲜效果的影响

于晴晴¹, 丁永刚¹, 宫博¹, 柳鑫^1,2

1.武汉轻工大学食品科学与工程学院,武汉 430023;
2.农产品加工与转化湖北省重点实验室, 武汉 430023

收稿日期:2022-08-29 出版日期:2024-01-25 发布日期:2024-02-05
通讯作者: 柳鑫（1987-）,男,湖北武汉人,副教授,博士,主要从事食品营养与安全研究,（电话）18141922016（电子信箱）liuxinhook@whpu.edu.cn。
作者简介:于晴晴（1993-）,女,河南周口人,硕士,主要从事食品营养与安全研究,（电话）18790935536（电子信箱）yuqing1004@126.com。
基金资助:
农产品加工与转化湖北省重点实验室开放课题（2019HBSQGDKFB04）

The effect of peach gum edible coatings on the preservation of strawberry

YU Qing-qing¹, DING Yong-gang¹, GONG Bo¹, LIU Xin^1,2

1. School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
2. Hubei Provincial Key Laboratory of Agricultural Products Processing and Transformation, Wuhan 430023, China

Received:2022-08-29 Online:2024-01-25 Published:2024-02-05

摘要/Abstract

摘要： 将桃胶溶液经121 ℃高温处理20 min后制备1%、2%、5%、10%的桃胶涂膜溶液,采用浸蘸法在草莓表面形成均匀可食性薄膜,通过感官评价和理化指标（硬度、失重率、pH、可滴定酸含量、维生素C和可溶性固形物含量）测定来分析桃胶液膜对草莓保鲜效果的影响。结果表明,高温处理后的桃胶溶液均一性和黏性提升,1%~5%桃胶溶液质量浓度成膜性能较好。其中5%浓度下的桃胶可食性膜保鲜效果最好,可延缓草莓的色泽变化,降低鲜果质量损失,减少pH以及可滴定酸变化以及维生素C和可溶性固形物含量损失,且保鲜效果优于PE材质保鲜膜。桃胶经热处理可用于制备可食性保鲜涂膜,在果蔬保鲜领域有潜在的应用价值。

关键词: 桃胶, 热处理, 可食性涂膜, 草莓, 保鲜效果

Abstract: The peach gum solution was treated at 121 ℃ for 20 min to prepare 1%, 2%, 5% and 10% peach gum film solutions. The dipping method was used to form a uniform edible film on the surface of strawberries. The effect of peach gum film on preservation of the strawberry was analyzed by sensory evaluation and physicochemical indexes （hardness, weight loss rate, pH, titratable acid content, vitamin C and soluble solid content）. The results showed that the homogeneity and viscosity of peach gum solution after high temperature treatment were improved, and the 1%~5% peach gum solutions had good film-forming performance. The edible peach gum film at 5% concentration had the best preservation effect, which could delay the color change of strawberries, reduce the loss of fresh fruit quality, and decrease the change of pH and titratable acid as well as the loss of vitamin C and soluble solid content, and the preservation effect was better than that of PE plastic wrap. Peach gum could be used to prepare edible preservation film after heat treatment, which had potential application value in the field of fruit and vegetable preservation.

Key words: peach gum, heat treatment, edible coating, strawberry, preservation effect

中图分类号:

TS255.3

于晴晴, 丁永刚, 宫博, 柳鑫. 桃胶可食性涂膜对草莓保鲜效果的影响[J]. 湖北农业科学, 2024, 63(1): 142-147.

YU Qing-qing, DING Yong-gang, GONG Bo, LIU Xin. The effect of peach gum edible coatings on the preservation of strawberry[J]. HUBEI AGRICULTURAL SCIENCES, 2024, 63(1): 142-147.

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桃胶可食性涂膜对草莓保鲜效果的影响

The effect of peach gum edible coatings on the preservation of strawberry

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