燕麦β-葡聚糖涂膜对芒果保鲜研究

摘要

The preservation effect of little mango was studied by coating with different concentration of oat β-glucan at room temperature(temperature 20℃-22℃,humidity for 80%-85%).At the same time ,blank experi-ment were operated.The experiment showed that the higher the concentration of oatβ-glucan,the more obvious effect with preservation.After 35 days,loss weigh of mango was 5.34%;unvarnished rate was 89.9%;sol uble pectin content was 0.504 3%;vitamin C content was 18.71 mg/100 g;total soluble solids content was 16.76%;titratable acidity content was 0.43%;the highest value of respiratory climacteric and total suger content was one week later and in 21th day,respectively,when mango was dealed with compound coating of oatβ-glucan.%以不同浓度燕麦β-葡聚糖在常温（温度为20℃～22℃，湿度为80%～85%）下对小芒果进行保鲜试验，同时做空白试验对照。结果表明，燕麦β-葡聚糖浓度越高，保鲜效果越明显，在常温条件下贮藏35 d，失重率为5.34%，好果率为89.9%，可溶性果胶含量为0.5043%，VC 18.71 mg/100 g，可溶性固形物含量为16.76%，可滴定酸含量仍有0.43%，呼吸高峰1周后才出现，总糖高峰第21天时出现。