番木瓜货架期的防腐保鲜技术研究

为了研究番木瓜货架期的复合防腐保鲜技术,以番木瓜为试材,采用生物(Nisin)、化学(咪鲜胺)与涂膜(大豆分离蛋白、海藻酸钠)相结合的方法,以各项感官指标和理化指标做评价,对黄熟过程的番木瓜进行防腐保鲜效果研究。结果表明,最佳复合防腐保鲜工艺条件为:0.3 g/L Nisin与0.35 g/L咪鲜胺复配成复合防腐剂,处理番木瓜2 min,1%(V/V)乙烯利喷雾处理,再以3%大豆分离蛋白、0.3%海藻酸钠制成pH 7.0的复合涂膜液进行涂膜。通过此联合防腐处理,可有效延缓番木瓜的腐烂指数及失重率的上升,抑制VC和TSS含量的下降,防腐保鲜效果显著,也利于番木瓜黄熟指数的上升。

Study on the Preservation Technology of Papaya during the Shelf Life

In this paper, taking papaya as raw material, the combination of biological(Nisin), chemical (prochloraz) and coating(soy protein isolate(SPI), sodium alginate(SA) ) methods were used to study the effect of composite preservation technology on papaya quality in yellow ripening process during the shelf life, with sensory and physicochemical indexes as evaluation parameters. The results showed that the best composite preservation technology conditions were as follows: the papaya were soaked in the compound preservative consisted of 0.3 g/L Nisin and 0.35 g/L prochloraz for 2 min; then sprayed with 1% ethephon, and then coated by the composite coating agent of pH 7.0 prepared with 3% SPI and 0.3% SA. The combined preservation technology effectively reduced the increasing of decay index and weight loss rate, and inhibited the decrease of VC and TSS contents, and increased the yellow maturity index of papaya.