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含纳他霉素天然保鲜果蜡的制备与应

, PP. 139-142

Keywords: 果蜡,纳他霉素,紫胶,保鲜

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Abstract:

研究了不同助剂对紫胶保鲜蜡物理性能和纳他霉素对保鲜蜡抑菌性能的影响。确定了含纳他霉素的天然保鲜果蜡的生产工艺为:紫胶120g/L、吗啉20mL/L、丙二醇10mL/L、氨水12mL/L,乳化时间30min,当温度降至60℃时加入0.6g/L的纳他霉素。应用该保鲜果蜡贮藏的胡柚和锦橙,在温度为5~10℃,相对湿度为60%~65%条件下贮藏45d,能较好地保持果实的外观,表面新鲜饱满,有光泽,品质好,与对照相比失重率降低70%,好果率提高

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