纳米乳液涂层对鲜切猕猴桃片保鲜品质的影响

doi:10.14088/j.cnki.issn0439-8114.2022.22.023

湖北农业科学 ›› 2022, Vol. 61 ›› Issue (22): 127-132.doi: 10.14088/j.cnki.issn0439-8114.2022.22.023

纳米乳液涂层对鲜切猕猴桃片保鲜品质的影响

薛明珂¹, 梁文²

1.杨凌职业技术学院,陕西杨凌 712100;
2.西北农林科技大学,陕西杨凌 712100

收稿日期:2021-12-20 出版日期:2022-11-25 发布日期:2023-01-11
作者简介:薛明珂（1992-）,女,陕西杨凌人,讲师,硕士,主要从事园艺产品保鲜技术教学与科研工作,（电话）18792662823（电子信箱）xmkcoco@163.com。
基金资助:
杨凌职业技术学院自然科学基金项目（YZJD026）

Effect of different nano-emulsion coating on the preservation quality of fresh-cut kiwi slices

XUE Ming-ke¹, LIANG Wen²

1. Yangling Vocational & Technical College, Yangling 712100,Shaanxi, China;
2. Northwest A&F University, Yangling 712100, Shaanxi, China

Received:2021-12-20 Online:2022-11-25 Published:2023-01-11

摘要/Abstract

摘要： 研究了含有抗氧化剂和抗菌剂的4种纳米乳液涂层AL-1（2%海藻酸钠+0.5%抗坏血酸+0.5%香草醛）、AL-2（2%海藻酸钠+0.5%抗坏血酸+1.0% 香草醛）、CMC-1（2%羧甲基纤维素+0.5%抗坏血酸+ 0.5%香草醛）和CMC-2（2%羧甲基纤维素+0.5%抗坏血酸+1.0%香草醛）对即食鲜切猕猴桃切片在（5±1）℃下储存 30 d的理化性质、抗氧化特性和微生物稳定性的影响。结果表明,相较于其他3种配方和未涂层对照处理,AL-2配方保存下的猕猴桃片表现出较低的失重率和腐败率,可溶性固形物含量和pH的增幅较低,可滴定酸含量和抗坏血酸含量降幅较低,微生物的生长较缓慢,涂层效果较好。因此,AL-2配方纳米乳液涂层具有延长猕猴桃切片保质期的强大潜力,可用于鲜切猕猴桃片工业化生产。

关键词: 鲜切猕猴桃片, 纳米乳液涂层, 抗氧化, 抗菌, 保鲜品质

Abstract: Four kinds of nano-emulsion coatings containing antioxidants and antibacterial agents （AL-1 （2% sodium alginate + 0.5% ascorbic acid + 0.5% vanillin）, AL-2 （2% sodium alginate + 0.5% ascorbic acid +1.0% vanillin）, CMC-1 （2% carboxymethy lcellulose + 0.5% ascorbic acid + 0.5% vanillin） and CMC-2 （2% carboxymethy lcellulose + 0.5% ascorbic acid + 1.0% vanillin）） were used to study the effect of different nano-emulsion coating on physical and chemical properties, antioxidant properties and microbial stability of fresh-cut kiwi slices after storage at （5±1） ℃ for 30 days. The results showed that compared with the other three formulations and the uncoated control treatment, kiwi fruit slices preserved in the AL-2 showed low weight loss rate and spoilage rate, low increase rate of soluble solid content and pH, low decrease rate of acid content and ascorbic acid content, slow growth of microorganisms, and the coating effect was better. Therefore, the AL-2 formula nano-emulsion coating had a strong potential to extend the shelf life of kiwi slices, and could be used for the industrial production of fresh-cut kiwi slices.

Key words: fresh-cut kiwi slices, nano-emulsion coating, anti-oxidation, antibacterial, preservation quality

中图分类号:

TS255.3

薛明珂, 梁文. 纳米乳液涂层对鲜切猕猴桃片保鲜品质的影响[J]. 湖北农业科学, 2022, 61(22): 127-132.

XUE Ming-ke, LIANG Wen. Effect of different nano-emulsion coating on the preservation quality of fresh-cut kiwi slices[J]. HUBEI AGRICULTURAL SCIENCES, 2022, 61(22): 127-132.

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纳米乳液涂层对鲜切猕猴桃片保鲜品质的影响

Effect of different nano-emulsion coating on the preservation quality of fresh-cut kiwi slices

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