摘要:
为研究魔芋葡甘聚糖(Konjac Glucomannan,KGM)涂膜对振动胁迫后鲜食葡萄保鲜效果的影响,选取3种不同浓度魔芋葡甘聚糖(1、2、3 g/L)对振动后的葡萄(振动强度5 Hz,最大振幅5 cm,振动时间12 h)进行涂膜,比较蒸馏水处理的鲜食葡萄与不同浓度魔芋葡甘聚糖涂膜处理后的鲜食葡萄在室温(25±1)℃储藏期间(10 d)的保鲜效果,主要通过测定品质指标(失重率、腐烂率、硬度、可溶性固形物)、呼吸强度、VC含量和总酚含量来表现。结果表明:在储藏期间,不同浓度魔芋葡甘聚糖涂膜可不同程度改善鲜食葡萄的保鲜效果,主要体现在减少水分流失,降低失重率(对比对照组,最高可降低35.19%),减缓储藏过程中的软化及腐烂(腐烂率最高降低了29.78%),降低呼吸强度,减少营养物质VC和总酚的消耗(最高分别减少了53.02%和68.97%)。同时发现2 g/L浓度的魔芋葡甘聚糖涂膜处的鲜食葡萄综合保鲜效果最佳,在室温储藏10 d后,失重率21.44%,腐烂率49.35%,硬度323.53 kg/cm2,VC含量降低23.45%,总酚含量下降17%。为今后鲜食葡萄的保鲜研究提供理论依据。
Abstract:
In order to study the effect of Konjac Glucomannan(KGM)on the freshness of fresh grapes after vibrating stress,three different concentrations of konjac glucomannan(1,2,3 g/L)were used to coat the grapes after vibration(vibration intensity 5 Hz,maximum amplitude 5 cm,vibration time 12 h). The freshness of the fresh grapes with distilled water and the freshness of the fresh grapes treated with different concentrations of Konjac Glucomannan in the storage period(10 days)at room temperature(25±1)℃ was compared,mainly determined by measuring the quality index(weight loss rate,decay rate,hardness,soluble solids),respiration intensity,VC content and total phenol content. The results showed that different concentrations of Konjac Glucomannan coating could improve the freshness of fresh grapes in different degrees,mainly in reducing the loss of water and reducing the weight loss rate(compared with the control group,the maximum can reduce 35.19%),slowing the storage process of softening and decay(highest decay rate decreased 29.78%),reducing the respiratory strength,reducing the consumption of VC and total phenol(the highest was reduced 53.02% and 68.97% separately). At the same time,it was found that 2 g/L concentration of Konjac Glucomannan has the best freshness effect,after 10 days,the weight loss rate,decay rate and hardness were 21.44%,49.35%,323.53 kg/cm2 respectively,VC content and total phenol content reduced 23.45% and 17% respectively. This provides the theoretical basis for the freshness of fresh grapes in the future.
百度学术
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