海藻酸钠和羧甲基纤维素钠涂膜改善鲜切豇豆贮藏特性的比较分析

Effects of Sodium Alginate and CMC-Na Coatings on the Storage Characteristics of Fresh-cut Cowpea

摘要:

为了提高鲜切豇豆的品质，本文研究了海藻酸钠（0.6%，m/m）和羧甲基纤维素钠（0.8%，m/m）两种涂膜剂对其贮藏期间的呼吸强度、维生素C、叶绿素等品质指标变化规律的影响。研究发现，与对照相比，在贮藏期间，海藻酸钠和羧甲基纤维素钠涂膜均有效降低鲜切豇豆的呼吸强度，维持较高的可溶性固形物含量，减少鲜切豇豆维生素C和叶绿素的损失，保持较高的过氧化物酶活性，减少丙二醛的积累。贮藏至12 d，海藻酸钠涂膜的鲜切豇豆呼吸强度为237.67 mg/(kg·h)，处于较低水平；其维生素C、叶绿素及可溶性固形物含量分别比羧甲基纤维素钠涂膜的高13.06 mg/100 g、0.62 mg/g、0.49%，但丙二醛含量低11.36%。研究结果表明，海藻酸钠涂膜更有利于保持鲜切豇豆的品质及延长贮藏期，其用于豇豆的保鲜贮藏具有潜在的应用前景。

Abstract:

In order to improve the quality of fresh-cut cowpea, the effects of two kinds of coating agents, sodium alginate (0.6%, m/m) and CMC-Na (0.8%, m/m), were studied. The results showed that compared with the control, both sodium alginate and CMC-Na coating could effectively lower the respiration intensity and maintain high soluble solid content, reduce the loss of vitamin C and chlorophyll, maintain a higher peroxidase activity and reduce the accumulation of malondialdehyde in fresh-cut cowpea. After the fresh-cut cowpea coated with sodium alginate was stored for 12 days, its respiration intensity was 237.67 mg/(kg·h). The contents of vitamin C, chlorophyll and soluble solids were respectively 13.06 mg/100 g, 0.62 mg/g and 0.49% higher, while malondialdehyde content was 11.36% lower than that of CMC-Na group. These results indicated that sodium alginate coating contributed to maintain the quality of the fresh-cut cowpea and prolong the storage time, which had the potential application in the storage of cowpea.