几种可食膜在杭晚蜜柚柚瓣保鲜中的应用研究

采用3种可食性复合涂膜剂对杭晚蜜柚柚瓣进行涂膜保鲜，同时以不做任何处理的柚瓣为对照，研究常温货架期间蜜柚柚瓣的失重率、可溶性固形物含量、有机酸含量、VC含量、乙醇含量、粒化指数、硬度、菌落总数等指标的变化。结果表明：与对照组相比，涂膜能减少货架期间蜜柚柚瓣的水分损失，抑制VC含量的下降，保持较高的可溶性固形物和有机酸含量，延缓粒化发生，延长货架期。其中，以葡甘聚糖复合膜的保鲜效果较好。

Study on the Application of Edible Films in the Preservation of Hangwan Pomelo Petal

Three kinds of edible composite films were used to preserve the Hangwan pomelo petal through coating method, and the parameters of pomelo petal including weight loss rate, soluble solids, organic acids, vitamin C, ethanol contents, granulation index, hardness and total bacterial amounts were studied during storage at room temperature using untreated pomelo petal as control. Results showed that, compared with the control group, coating preservation could reduce the water loss of pomelo petal during shelf life, inhibit the decrease of VC content, maintain high contents of soluble solids and organic acids, delay granulation and prolong shelf life. Among them, the glucomannan composite film presented superior preservation effects.