包装技术论文：CMC与壳聚糖复合膜保鲜鲜切梨的研究

摘  要

本文用羧甲基纤维素钠、壳聚糖、助剂组成的复合膜在常温下对鲜切梨进行保鲜研究。首先通过单因素实验，确定了羧甲基纤维素钠、壳聚糖的浓度范围及助剂的种类和浓度范围。再通过正交实验来优化复合涂膜剂的配方。最后分析经优化的CMC和壳聚糖涂膜剂处理的鲜切梨在贮藏过程中，其感官评分、失重率、呼吸强度、维生素C、有机酸的变化来研究其对鲜切梨的保鲜效果。
结果表明：通过单因素实验确定出CMC浓度范围为2.0%～2.4%、壳聚糖浓度范围为1.6%～2.0%、助剂为甘油、浓度范围为0.8%～1.2%时对鲜切梨保鲜有较好的效果。用正交实验优化保鲜鲜切梨的复合涂膜剂配方为2.2%的CMC、1.8%的壳聚糖、1%的甘油。经该配方涂膜剂处理鲜切梨，其感官评分、失重率、呼吸强度、维生素C、有机酸的变化速率跟对照组相比均低于空白对照组，保鲜效果较好。

关键词：鲜切梨，羧甲基纤维素钠，壳聚糖，涂膜，保鲜

 
ABSTRACT

In this paper, the CMC, chitosan, thickening agent were selected as a composite film to coat on fresh-cut pears at room temperature. The effect of CMC, chitosan, glycerol on the preservation of fresh-cut pears was studied. Firstly, definite the density scope of CMC and chitosan, definite the kind and density scope of thickening agent through the single-factor test, secondly, the composite film formula was identified through the orthogonal experiment. Finally, the fresh-cut pears` sensory score, weight loss, respiration rate changes, vitamin C, acid which the composite film were analysised.
The results showed that 2.0% ~ 2.4% CMC, 1.6%~ 2.0% chitosan , 0.8%~1.2 glycerol were better for preservation on kiwifruit was chosen according to the single-factor test. Through the Orthogonal experiment, the composite film of formula was identifed 2.2% CMC, 1.8% chitosan, 1% glycerol. After coating with this composite film, the rate of change of sensory score, weight loss, respiration rate, vitamin C, acid were slower than the blank group .

Keywords: fresh-cut pears，CMC，chitosan，film,  fresh-keep

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