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龙须菜多糖复合涂膜保鲜剂对杨梅贮藏品质的影响-论文网

时间:2014-06-21  作者:郭守军,叶文斌,杨永利,叶贤威,李玲,黄关明
实验结果表明,龙须菜多糖复合涂膜保鲜剂对杨梅起到了很好的保鲜效果。龙须菜多糖复合涂膜保鲜剂会在杨梅果实表面形成一层较为致密、规整的半透膜,封闭了肉柱果实上的气孔,一定程度上阻抑了果内、外气体交换,使果实内部形成一种低O分压、高CO分压的小环境,起到气调作用。利用可食性多糖与中草药复合涂膜保鲜剂对枇杷、番荔枝和荔枝等热带水果保鲜后,能在果实表面形成一层致密、较为均匀的可食性膜,有效地延缓了果实的成熟衰老使保鲜期延长,但这些水果都有较厚的外果皮不会使果肉受到中药的污染而发生风味变化。杨永利等研究植物多糖与中草药复合涂膜保鲜杨梅,效果显著,但杨梅没有外果皮包被,涂膜后配方中的部分中药成分会渗入到杨梅果肉中,无法洗去,使得杨梅的风味发生了变化。龙须菜多糖复合涂膜保鲜剂无色透明、无异味,可食。所形成的膜很容易水洗而且有效的延缓杨梅果实颜色褐变及成熟和衰老,减少了营养物质的消耗,降低了因病原菌污染而造成的腐烂损失,明显地起到了保鲜和贮藏的作用,延长了货架期。其机理可能是龙须菜多糖保鲜剂中来源相同的多糖分子间发生相互作用,形成稳定、光滑、均匀、致密的三维网状结构(图7),从而使多糖保鲜剂呈现出独特的保水性质和均匀抑制呼吸的功能,但保鲜剂膜的保鲜与贮藏机理还需进一步的研究和探讨。所以利用可食用多糖研制保鲜剂进行果蔬保鲜,实用、方便而且保鲜效果好,操作工艺简单、成本低、易被生物降解、对食品和环境无污染是果蔬和其它食品保鲜中具有广泛应用价值的一条新的途径。

4结论

龙须菜多糖复合涂膜保鲜剂有效的抑制了杨梅的呼吸强度、水分散失,延缓了贮果的失重率,不同程度地降低了果实水分的变化幅度和被微生物感染的机率,裂果减少从而抑制霉变的发生,使软熟、腐烂的时间推后,果实内可溶性固形物的增加速度减缓,有机酸、Vc等营养成分转化、流失的速度减慢,MDA和花青素的积累受限,有效地维持保护酶PPO、POD和PAL酶的活性处于较低的水平,进而达到防止杨梅果实腐烂、延缓果实的衰老、保持品质的效果,起到了较好的保鲜与贮藏作用,延长了杨梅的货架期。

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