可食性复合膜在鲜切苹果块保鲜中的应用研究

利用保鲜剂对鲜切苹果块进行涂膜处理,研究了涂膜保鲜对鲜切苹果块的保鲜效果.以硬度、失重率为主要指标,结合感官评定,研究了羧甲基纤维素钠、柠檬酸、氯化钙、山梨酸钾添加量对鲜切苹果保鲜效果的影响,并通过正交试验进行配方优化,得出可食性涂膜对鲜切苹果块品质影响的最佳工艺参数.结果表明,可食性复合膜的最佳工艺配方为:羧甲基纤维素钠3.0％,柠檬酸0.6％,氯化钙0.25％,山梨酸钾0.5％,该条件下涂膜处理能够获得表面光亮、无褐变、无斑点、无腐烂、清脆爽口的鲜切苹果块,在50 h内不发生褐变和变质,保持一定的硬度,无明显失重,色泽、口感良好.试验结果显示,可食性涂膜可以有效延长鲜切苹果块的保鲜时间,且能保持较好状态,并可用于其他水果的保鲜.

Study on the Application of Edible Composite Film in Fresh-Cut Apple Cubes Preservation

The fresh-cut apple cubes were coated with preservatives, and the preservation effects of coating film on fresh-cut apple cubes were investigated. The preservation effects of CMC, citric acid, calcium chloride, and potassium sorbate on fresh-cut apple cubes were determined using hardness and weight loss rate as the main indicators combining with the sensory evaluation, and the process parameters of edible films on the qualities of the fresh-cut apples were optimized by orthogonal experiment. Results showed that the optimal process parameters were determined as follows: CMC addition of 3.0%, citric acid addition of 0.6%, calcium chloride addition of 0.25%, and potassium sorbate addition of 0.5%. Under these conditions, the fresh-cut apple cubes presented bright surface, clear and refreshing taste without browning, spots and decay. Besides, the apples showed no obvious qualities changes within 50 h period, and remained a certain extent of hardness with good color and taste, which had no obvious weight loss. According to the experimental results, the edible film could effectively extend the preservation time of fresh-cut apple cubes and keep relatively good condition, which could also be applied on other fruits preservations.