葡甘聚糖对青枣贮藏保鲜的研究 毕业论文

葡甘聚糖对青枣贮藏保鲜的研究

——对青枣贮藏保鲜的研究

摘  要：本试验以葡甘聚糖为主要原料，配以抗氧化剂和防腐剂，形成复合膜，研究其对青枣的贮藏保鲜效果。试验结果表明，复合膜在一定程度上能抑制果实的腐烂，较好的保持果实的品质。复合膜的最佳配方为0.4%的葡甘聚糖，0.3%的抗坏血酸，0.02%的钠他霉素和0.4%的苯甲酸钠，常温下贮藏期可延长28天左右。贮藏第28天时，好果率为63.73 %、腐烂指数为23.25%、失重率为4.12%、可溶性固形物含量为9.26 %、可滴定酸含量为0.45%、维生素C含量为15.25mg/100g。

关键词：青枣  葡甘聚糖  品质  贮藏

Studies on the Storage and Freshness Effect of Indian Jujube Fruits by Glucomanna

Abstract：This experiment was performed using glucomanna as primary material, adding antioxidant and preservative, to form the complex film. The storage and freshness effect of Indian jujube fruits by the complex film was studied. The result indicates that the complex film delayed the fruit decay and kept its better quality to a certain extent. The optimum prescription of the complex film was 0.40% glucomanna, 0.30% ascorbic acid, 0.02%natamycin and 0.40%sodium benzoate, and storage time at normal temperature was extended to 28d. After the 28th day of storage under this condition, decay indexes was 23.25%, fresh rate was 63.73%, and weight loss rate was 4.12%. Furthermore, content of TSS, TA and Vc were 9.26%, 0.45% and 15.25mg/100g respectively.

Key words：Indian jujube  fruits  Glucomanna  Quality  Storage