蜂胶涂膜对枇杷的保鲜效果

目的]获得简便易行的枇杷保鲜技术,为生产实践提供指导。方法]采用蜂胶复合保鲜剂对枇杷进行涂膜处理。以失重率为考察指标,通过正交试验设计对蜂胶复合保鲜剂配方进行优化,测定优化后的蜂胶复合保鲜剂对枇杷感官、呼吸强度和VC、可滴定酸、可溶性总糖含量等生理生化指标变化的影响。结果]由质量浓度0.04 g/L单甘脂,0.1 g/L山梨醇,0.12 g/L CaCl2,0.1 g/L蜂胶复配后的保鲜剂对枇杷进行涂膜处理,常温贮藏,可以有效降低失水率,抑制呼吸强度,较大限度地减少VC、可滴定酸和可溶性总糖等营养成分的损失,12 d后,枇杷仍保持良好的感官品质。方法]该方法简便易行,保鲜效果显著。

Preservation of Loquat Fruit by Coating with Propolis Composite Agent

Objective]The study aimed to preserved Loquat fruit with the composite agent containing propolis.Method]The formula of the composite agent was optimized through the orthogonal experimental design with the indexes of loss weight.The visual quality,respiration rate,vitamin C,titratable acid,soluble sugar content of loquat fruit were measured to evaluate the preservation effect of the formula.Result]The composite agent containing 0.04 g/L glyceryl monostearate,0.1 g/L sorbierite,0.12 g/L CaCl2,0.1 g/L propolis could reduce water loss and the nutrition loss,inhibit the respiratory intensity and keep good visual quality of loquat fruit to the greatest extent in room temperature.Conclusion]The preservation effects were obviously and the method was effectively,simply.