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含納他霉素天然保鮮果蠟的制備與應(yīng)
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and Preparation of Natural Fruit Wax with Natamycin
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    研究了不同助劑對(duì)紫膠保鮮蠟物理性能和納他霉素對(duì)保鮮蠟抑菌性能的影響,。確定了含納他霉素的天然保鮮果蠟的生產(chǎn)工藝為:紫膠120g/L,、嗎啉20mL/L、丙二醇10mL/L、氨水12mL/L,乳化時(shí)間30min,當(dāng)溫度降至60℃時(shí)加入0.6g/L的納他霉素。應(yīng)用該保鮮果蠟貯藏的胡柚和錦橙,在溫度為5~10℃,,相對(duì)濕度為60%~65%條件下貯藏45d,能較好地保持果實(shí)的外觀,,表面新鮮飽滿,,有光澤,品質(zhì)好,,與對(duì)照相比失重率降低70%,,好果率提高

    Abstract:

    65%。Effects of different additive on physical properties and natamycin on antibacterial property of natural fruit wax were studied, and the preparation technology of preservative fruit wax was proposed which was composed of shellac 120g/L,、morpholine 20mL/L,、propanediol 10mL/L、ammonia 12mL/L,the emulsion time was 30min, and 0.6g/L natamycin was added when the temperature was down to 60℃. The glorious orange and grapefruit were with good quality and appearance after being coated by this preservative wax under 5~10℃ and 60%~65%RH for 45d, furthermore, the weight loss rate was about 70% lower than uncoated fruits and the good quality rate was enhanced to 65%.

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胡云峰,邢亞閣,封麗,李喜宏,朱志強(qiáng).含納他霉素天然保鮮果蠟的制備與應(yīng)[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2009,40(3):139-142. and Preparation of Natural Fruit Wax with Natamycin[J]. Transactions of the Chinese Society for Agricultural Machinery,2009,40(3):139-142.

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