【摘要】 鲜切菠萝改善了菠萝鲜食时的不便,但鲜切菠萝通常寿命较短。壳聚糖、壳寡糖所形成的膜能抑制呼吸,减少水分散失,起到护色、抑菌的作用。本研究针对鲜切菠萝采用壳聚糖、壳寡糖两种物质进行处理,比较了不同处理下鲜切菠萝的贮藏品质,以选出更合适的处理方法。结果表明,1.0%壳聚糖处理的鲜切菠萝在(5±1)℃的环境中贮存8 d后,感官得分为5.3分,质量损失率为0.8%,可溶性固形物含量下降到8.6%,VC含量为10.5 mg/100 g,总体保鲜效果好于其他处理。本研究解决了鲜切菠萝易变质的问题,研究延长了鲜切菠萝的寿命,具有广阔的市场前景。更多还原

【Abstract】 Fresh-cut pineapple improves the inconvenience of eating pineapple fresh, but fresh-cut pineapple usually has a shorter lifespan. The film formed by chitosan and chitosan oligosaccharides can inhibit respiration,reduce water loss, and play a role in color protection and bacteriostasis. In this study, two substances, chitosan and chitosan, were used to treat fresh-cut pineapples. The storage quality of fresh-cut pineapples under different treatments was compared and a more suitable treatment method was selected. The results showed that after 1.0%chitosan-treated fresh-cut pineapple was stored at(5±1) ℃ for 8 days, the sensory score was 5.3, the mass loss rate was 0.8%, and the soluble solid content dropped to 8.6% The VC content was 10.5 mg/100 g, which had the best overall fresh-keeping effect compared with other treatments. This subject research prolonged the lifespan of fresh-cut pineapples, and had broad market prospects.更多还原