3种多糖对草莓的保鲜作用

以草莓为对象,通过连续多次测定贮藏期内草莓的失重率、腐烂率、感官评价、硬度、可溶性固形物、维生素C、可滴定酸和抗氧化活性等指标,比较壳聚糖、海藻酸钠、魔芋葡甘聚糖等3种常用多糖保鲜材料的保鲜作用及特点.结果表明3种多糖对草莓贮藏期内的多个生理生化指标具有明显的改善作用,能有效延长草莓货架期.其中壳聚糖保鲜作用最好,魔芋葡甘聚糖对草莓有机酸的维持作用最好.

Quality and Shelf-Life Improvement of Three Polysaccharides on Strawberry Fruits

To determine the efficacy of chitosan, sodium alginate, and konjac glucanmannan on the shelf-life and overall quality of strawberry fruits, we repeatedly estimated the weight loss, decay percentage, sensory evaluation, hardness, soluble solid content (TSS), ascorbic acid content, titratable acid (TA) content, and antioxidant activity of strawberry fruits coated with these three polysaccharides during the storage period. Results demonstrated that chitosan, sodium alginate, and konjac glucanmannan could significantly delay the main changes of strawberry fruits. Among the three polysaccharides, chitosan was especially useful for extending the shelf-life and maintaing quality of strawberry fruits, and konjac glucanmannan was best for the maintenance of the TA content.