[1]张金丽,陈子和,陈燕婷,等.鱼鳞明胶-琼脂-AgNPs复合膜对枇杷的保鲜效果[J].集美大学学报(自然版),2020,25(6):411-419.
 ZHANG Jinli,CHEN Zihe,CHEN Yanting,et al.Effect of Fish Scale Gelatin-Agar Composite Film Incorporated with Silver Nanoparticles on Preservation Quality of Loquat Fruits[J].Journal of Jimei University,2020,25(6):411-419.
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鱼鳞明胶-琼脂-AgNPs复合膜对枇杷的保鲜效果()
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《集美大学学报(自然版)》[ISSN:1007-7405/CN:35-1186/N]

卷:
第25卷
期数:
2020年第6期
页码:
411-419
栏目:
水产、食品与生物技术
出版日期:
2020-12-19

文章信息/Info

Title:
Effect of Fish Scale Gelatin-Agar Composite Film Incorporated with Silver Nanoparticles on Preservation Quality of Loquat Fruits
作者:
张金丽12陈子和2陈燕婷2任中阳2张珅2李清彪12
(1.集美大学港口与环境工程学院,福建 厦门 361021 ;2.集美大学食品与生物工程学院,福建 厦门 361021 )
Author(s):
ZHANG Jinli12CHEN Zihe2CHEN Yanting2REN Zhongyang2ZHANG Shen2LI Qingbiao12
(1.College of Harbour and Environment Engineering,Jimei University,Xiamen 361021,China;2.College of Food and Biological Engineering,Jimei University,Xiamen 361021,China)
关键词:
鱼鳞明胶琼脂银纳米颗粒纳米复合膜保鲜枇杷
Keywords:
fish scale gelatinagarsilver nanoparticlesnanocomposite filmpreservationloquat fruits
摘要:
以枇杷为材料,研究添加0.04%(以膜基质干重计)低浓度银纳米颗粒(silver nanoparticles,AgNPs)的鱼鳞明胶-琼脂复合膜包装的保鲜效果,测定贮藏期间枇杷果实生理指标的变化,并与鱼鳞明胶-琼脂复合膜、泡沫网套和PE保鲜袋包装进行对比。结果表明,与3组对照相比,添加AgNPs的鱼鳞明胶-琼脂复合膜包装能有效降低枇杷果实的腐烂率和失重率,抑制硬度的下降,延缓VC、还原糖和可溶性固形物含量的降低。可见,添加0.04%(以膜基质干重计)低浓度AgNPs的鱼鳞明胶-琼脂复合膜对枇杷具有良好的保鲜效果。
Abstract:
The effect of fish scale gelatinagar composite film incorporated with 0.04% low concentration of silver nanoparticles(AgNPs) packages on preservation quality of loquat fruits was investigated,and the changes of physiological indexes of loquat fruits were measured during the storage.Compared with foam fruit net packages,PE packages and fish scale gelatin-agar composite film packages,the fish scale gelatinagar composite film incorporated with AgNPs packages could significantly reduce the decay and weight loss of loquat fruits,inhibit the loss of firmness,delay the reducing of vitamin C,reducing sugar and total soluble solids.Therefore,the fish scale gelatinagar composite film incorporated with low concentration of silver nanoparticles could improve the preservation quality.

相似文献/References:

[1]王萍萍,倪辉,姜泽东,等.离子色谱法测定常见海藻及琼脂中的硫酸根含量[J].集美大学学报(自然版),2016,21(1):29.
 WANG Ping-ping,NI Hui,JIANG Ze-dong,et al.Analysis of Sulfate Contents in Common Seaweeds and Agars by Ion Chromatography[J].Journal of Jimei University,2016,21(6):29.
[2]翁惠芬,肖琼,洪清林,等.酶法替代碱法提取琼脂生产技术开发[J].集美大学学报(自然版),2018,23(1):17.
 WENG Huifen,XIAO Qiong,HONG Qinglin,et al.Development of Agar Extraction with Enzymereplacingalkali Process[J].Journal of Jimei University,2018,23(6):17.

更新日期/Last Update: 2021-01-07