改性魔芋葡甘聚糖涂膜对草莓的保鲜研究

Study of modified konjac glucomannan coating on fresh-keeping of strawberry

摘要: 研究了改性魔芋葡甘聚糖(KGM)涂膜对草莓的保鲜效果。结果表明,常温下经KGM涂膜保鲜的草莓与空白组相比,果实的腐烂率、失重率明显降低。以碱法改性的KGM涂膜处理对草莓保鲜效果最好,使草莓贮藏期感官品质最好,3d后腐烂率、失重率、V C含量下降均低于5%;7d后腐烂率仅24.4%,失重率9.1%,V C含量下降11.0%。改性KGM涂膜对草莓具有良好的保鲜效果。

Abstract: The effects of modified konjac glucomannan ( KGM) coating on fresh- keeping of strawberry had been researched.The results showed that compared with the blank group, the rotting rate and weight loss rate of the strawberry fruits preserved by KGM coating were lower at room temperature. Alkali modified KGM coating treatment gave the best results: the fruits kept the best organoleptic quality during storage, determined 3d after coating, the rotting rate, the weight loss rate and the content decreases of the vitamin C were less than 5%. Determined 7d after coating, the rotting rate was only 24.4%, the weight loss rate was 9.1% and the content decreases of the vitamin C was 11.0%.Modified KGM coating had good preservation effects on strawberry.