本文選題：殼聚糖 + 鮮切�。� 參考：《甘肅農(nóng)業(yè)大學(xué)》2017年碩士論文

【摘要】：哈密瓜為西北地區(qū)特色水果,但果實(shí)的可食率僅為60%左右。由于哈密瓜產(chǎn)區(qū)和銷地距離偏遠(yuǎn),物流成本很高,因此有必要開(kāi)發(fā)新的維持采后品質(zhì),降低物流成本的保鮮技術(shù)。本試驗(yàn)以“西州蜜”哈密瓜為食材,果實(shí)切割后用2%的殼聚糖處理,裝入保鮮盒,定期測(cè)定處理對(duì)鮮切果實(shí)品質(zhì)、抗氧化能力和微生物污染的影響。結(jié)果表明:1.殼聚糖涂膜有效降低了鮮切果實(shí)的失重率,維持了硬度,第12 d時(shí),處理組失重率低于對(duì)照組24.1%,硬度高于對(duì)照組13.3%。殼聚糖涂膜還有效維持了果塊的色澤,以及TSS和TA含量,第12 d時(shí),處理組L*值、a*值和b*值分別高于對(duì)照組4.3%、24.3%和13.3%,TSS含量高于對(duì)照組6.9%,TA含量低于對(duì)照組35.2%。2.殼聚糖涂膜有效維持了鮮切果塊貯藏期間的感官品質(zhì)。第9 d時(shí),處理組在口感、香氣和腐爛指標(biāo)方面均顯著優(yōu)于對(duì)照組,瓜塊無(wú)腐爛,品質(zhì)與初采時(shí)的果實(shí)接近。第12d時(shí),雖然處理組色澤、口感、香氣以及腐爛得分高于對(duì)照組,但瓜塊開(kāi)始腐爛,品質(zhì)明顯降低,不具食用價(jià)值。故9 d和6 d分別為處理組和對(duì)照組的最長(zhǎng)保質(zhì)期。3.殼聚糖涂膜有效推遲鮮切果塊的H_2O_2出現(xiàn)高峰,降低了H_2O_2含量,處理提高了貯藏期間果實(shí)Vc、總酚和類黃酮含量,第12 d時(shí),分別高于對(duì)照組18.1%、28.9%和83.1%。涂膜提高了超氧化物歧化酶(SOD)和過(guò)氧化氫酶(CAT)的活性;抑制了抗壞血酸過(guò)氧化物酶(APX)、過(guò)氧化物酶(POD)和多酚氧化酶(PPO)的活性。處理組還提高了果塊對(duì)DPPH.自由基和ABTS.+自由基的清除能力,第9 d時(shí),分別高出對(duì)照組41.5%和51.9%。4.殼聚糖涂膜顯著抑制果塊表面菌落總數(shù)、酵母菌、霉菌、大腸菌群數(shù)的增長(zhǎng),對(duì)照組上述4項(xiàng)指標(biāo)在貯藏6 d后均快速增加,而處理組在9 d后才開(kāi)始緩慢增加,第12 d時(shí),處理組菌落總數(shù)、酵母菌、霉菌和大腸菌群數(shù)量分別僅為對(duì)照組的1/5、1/9、1/5和1/6。在整個(gè)冷藏期間,對(duì)照組和處理組中均未檢出沙門氏菌、金黃色葡萄球菌和李斯特菌。綜上所述,殼聚糖涂膜可最大程度的保持“西州蜜”哈密瓜果塊的品質(zhì),顯著提高了果塊的抗氧化能力,抑制了果塊表面的菌落總數(shù)、酵母菌、霉菌、大腸菌群數(shù)的增長(zhǎng)。綜合感官評(píng)價(jià)結(jié)果表明,殼聚糖處理后可使鮮切哈密瓜的保質(zhì)期延長(zhǎng)3 d。
[Abstract]:Hami melon is a characteristic fruit in Northwest China, but its edible rate is only about 60%. Because of the remote distance between the area of Hami melon production and sale, the logistics cost is very high, so it is necessary to develop a new fresh-keeping technology to maintain postharvest quality and reduce logistics cost. In this experiment, "Xizhou Honey" Hami melon was used as the food material, the fruit was treated with 2% chitosan after cutting, and the effect of the treatment on the quality, antioxidant ability and microbial contamination of fresh-cut fruit was determined periodically. The result shows that 1: 1. Chitosan coating could effectively reduce the weight loss rate of fresh-cut fruit and maintain the hardness. At the 12th day, the weight loss rate of the treatment group was lower than that of the control group (24.1g), and the hardness was higher than that of the control group (13.3%). Chitosan film also effectively maintained the color of fruit block, TSS and TA content. At the 12th day, the content of TSS in treatment group was higher than that in control group (4.33%, 24.3%) and higher than that in control group (13.3%). The content of TSS in treatment group was lower than that in control group (35.22.2.The content of TSS in treated group was higher than that in control group (P < 0.05). Chitosan film can effectively maintain the sensory quality of fresh cut fruit during storage. On the 9th day, the taste, aroma and decay index of the treatment group were significantly better than that of the control group, and the fruit quality of the treatment group was similar to that of the fruit at the first harvest. On the 12th day, although the color, taste, aroma and rotting score of the treatment group were higher than that of the control group, the gourd began to rot, and the quality decreased obviously, and had no edible value. Therefore, 9 d and 6 d were the longest shelf life of treatment group and control group respectively. Chitosan coating could effectively delay the peak of H _ 2O _ 2 in fresh cut fruit, decrease the content of H _ 2O _ 2, increase the contents of Vc, total phenol and flavonoid in fruit during storage, and on the 12th day, it was higher than that of the control group by 28.9% and 83.1%, respectively. The superoxide dismutase (SOD) and catalase (cat) activities were increased, and the activities of ascorbic acid peroxidase (APX), peroxidase (POD) and polyphenol oxidase (PPO) were inhibited. The treatment group also increased the fruit block pair DPPH. Free radicals and ABTS. The scavenging ability of free radicals was 41.5% and 51.9% higher than that of the control group on the 9th day, respectively. Chitosan coating significantly inhibited the increase of the total number of colony, yeast, mold and coliform bacteria on the surface of fruit block. In the control group, the above four indexes increased rapidly after 6 days of storage, but the treatment group began to increase slowly after 9 days, and at the 12th day. The total number of colonies, yeast, mold and coliform in the treatment group were only 1 / 5 / 1 / 9 / 5 and 1 / 6 of the control group, respectively. Salmonella, Staphylococcus aureus and Listeria were not detected in control group and treatment group during cold storage. To sum up, chitosan film can maintain the quality of "Xizhou honey" fruit block of Hami melon, improve the antioxidant ability of fruit block, and inhibit the increase of the total number of colony, yeast, mold and coliform group on the surface of fruit block. The results of sensory evaluation showed that the shelf life of fresh-cut Hami melon could be prolonged by 3 days after chitosan treatment.
【學(xué)位授予單位】：甘肅農(nóng)業(yè)大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：TS255.3

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本文編號(hào)：2056370