几种保鲜剂处理对银杏果贮藏中质构特性的影响

吴彩娥; 范龚健; 李婷婷; 应瑞峰; 李昱

doi:10.3969/j.issn.1000-2006.2015.02.001

吴彩娥,范龚健,李婷婷,应瑞峰,李昱

南京林业大学学报（自然科学版） ›› 2015, Vol. 39 ›› Issue (02) : 1-6.

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南京林业大学学报（自然科学版） ›› 2015, Vol. 39 ›› Issue (02) : 1-6. DOI: 10.3969/j.issn.1000-2006.2015.02.001

专题报道

几种保鲜剂处理对银杏果贮藏中质构特性的影响

吴彩娥,范龚健,李婷婷,应瑞峰,李昱

作者信息 +

Effects of preservatives on storage texture of Ginkgo fruits

WU Caie, FAN Gongjian, LI Tingting, YING Ruifeng, LI Yu

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文章历史 +

摘要

以银杏果主栽品种‘大佛指’为试材,分别采用不同浓度的1-甲基环丙烯(1-MCP)熏蒸、纳他霉素喷涂以及壳聚糖浸泡处理银杏果,研究其在0 ℃冷藏后贮藏品质的质构变化。结果表明:壳聚糖浸泡处理可缓解银杏果贮藏中水分的散失,经纳他霉素处理可降低银杏种仁霉变率,使用1-MCP处理可保持淀粉含量在较高水平; 应用质构仪质地多面分析法(TPA)及穿刺下压破碎试验对贮藏后银杏果进行质构测试,得出500 mg/L纳他霉素可有效保持银杏果贮藏后的质地,3种保鲜剂分别在1.0%壳聚糖、0.5 μL/L 1-MCP、500 mg/L纳他霉素处理时,可有效保持银杏果贮藏品质,延长贮藏时间。

Abstract

As the ‘Buddha’ varieties of Ginkgo biloba fruits for test material, the effects of different concentration of preservatives(1-MCP, Natamycin, Chitosan)on the quality and texture of Ginkgo fruits were investigated during storage at 0 ℃ in this paper. The results showed that the water content of Ginkgo fruits soaked in Chitosan solution was increased, and the mildew rate of kernels was decreased treated by Natamycin. The content of the starch were maintained in higher level treated by 1-MCP. The results of using texture profile analysis with the texture analyzer showed that cohesiveness, chewiness,resilience might give reliable values in respect of texture properties of Ginkgo fruits. The puncture test was applied in the texture detecting of firmness of Ginkgo fruits. Ginkgo fruits treated with 1.0% CTS, 0.5 μL/L 1-MCP, 500 mg/L Natamycin could keep better storage quality and longer storage life than other preservatives.

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吴彩娥,范龚健,李婷婷,应瑞峰,李昱. 几种保鲜剂处理对银杏果贮藏中质构特性的影响[J]. 南京林业大学学报（自然科学版）. 2015, 39(02): 1-6 https://doi.org/10.3969/j.issn.1000-2006.2015.02.001

WU Caie, FAN Gongjian, LI Tingting, YING Ruifeng, LI Yu. Effects of preservatives on storage texture of Ginkgo fruits[J]. JOURNAL OF NANJING FORESTRY UNIVERSITY. 2015, 39(02): 1-6 https://doi.org/10.3969/j.issn.1000-2006.2015.02.001

中图分类号： S72 TS205

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基金

收稿日期:2014-04-20 修回日期:2014-09-05
基金项目:“十二五”国家科技支撑计划(2012BAD211304); 国家林业公益性行业科研专项项目(201004015); 江苏高校优势学科建设工程资助项目(PAPD)
第一作者:吴彩娥,教授。E-mail: sxwucaie@163.com。
引文格式:吴彩娥,范龚健,李婷婷,等. 几种保鲜剂处理对银杏果贮藏中质构特性的影响[J]. 南京林业大学学报:自然科学版,2015,39(2):1-6.