魔芋葡甘聚糖复合膜的研制及其在葡萄保鲜中的应用

摘  要

本文以魔芋葡甘聚糖为主要原料，通过测试薄膜的拉伸强度、断裂伸长率、水蒸汽透过率以及薄膜保鲜葡萄时葡萄的感官评分变化情况，确定魔芋葡甘聚糖复合膜制备时魔芋葡甘聚糖的浓度，增塑剂的种类和浓度，以及苯甲酸钠的浓度。将所制复合膜对巨峰葡萄进行保鲜，通过测定巨峰葡萄在贮藏过程中的呼吸强度、失重率、维生素C的含量、可溶性固形物含量（SSC）、可滴定酸含量（TA）、好果率的变化，研究魔芋葡甘聚糖复合膜对巨峰葡萄保鲜效果。
结果表明：由魔芋葡甘聚糖浓度为1.0%、甘油浓度为0.4%、苯甲酸钠浓度为0.2%制成的保鲜膜具有较好的物理性能和对葡萄较好的保鲜效果。魔芋葡甘聚糖复合膜能有效的抑制巨峰葡萄的呼吸强度，缓慢可溶性固形物含量(SSC)和可滴定酸含量(TA)和水分的下降，降低了水分的损失，大大减少了腐烂和褐变。保鲜效果显著，处理组贮藏至12d时的好果率为81.8%，而对照组好果率仅为50.2%。

关键词：魔芋葡甘聚糖，复合膜，巨峰葡萄，保鲜

 
ABSTRACT

Konjac glucomanan was selected as the main raw material in this paper. The concentration of konjac glucomanan, the type and concentration of plasticizer, and the concentration of sodium benzoate were determined according to the tensile strength, break elongation ratio, water vapour transmission of the film and the sensory score of kyoho grape preserved by the film. Then the film was used for the preservation of kyoho grapes. The effect of konjac glucomanan composite film on the preservation of kyoho grapes was studied through measuring the intensity of breath, weight loss, the content of vitamin C, sugar content (SSC), titratable acid content (TA), sensory score and good fruit rate of the kyoho grapes during storage.
The results showed that the film made from 1.0% konjac glucomanan, 0.4% glycerol, 0.2%sodium benzoate had good physical performance and excellent preservation results on grapes. In the course of storage, konjac glucomanan composite film could inhibit the respiration rate, reduce the decline of sugar content (SSC), acid content (TA), losses of water; the browning of the kyoho grapes. The grapes packed with compound films had 81.8% good fruit rate after 12 d, while the blank group only had 50.2% good fruit rate.

Keywords：konjac glucomanan, compound films, kyoho grape, keep fresh

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