摘要:本實驗以魔芋粉、大豆分離蛋白、液體石蠟等作為原料制備了魔芋粉/液體石蠟、大豆分離蛋白/液體石蠟兩種復合膜，研究了在4±1℃貯藏條件下，不同種類的涂膜液對鮮切黃冠梨失重率、總糖、VC等的影響。結果表明：在4±1℃貯藏14d期間內，涂膜處理的鮮切黃冠梨比空白組營養素損失明顯減少。而魔芋粉/液體石蠟復合膜在保藏效果上較優，經魔芋粉/液體石蠟復合膜處理過的鮮切黃冠梨的失重率為6.074%，比空白對照少損失0.206%。另外總糖含量比空白對照多8.60%，果膠含量比空白對照多16.9%，VC比空白對照多15.4%。在貯藏14d期間中，第6d貯藏效果最佳，失重率為0.965%，總糖含量為14.37%，果膠含量為33.57%，VC含量為0.191%。說明涂膜處理能保持較低的失重率，保證了黃冠梨的新鮮度，對延長鮮切黃冠梨貨架期效果明顯。

關鍵詞 鮮切黃冠梨；涂膜；失重率；抗氧化性

Abstract:This experiment in konjac powder, soy protein isolated, liquid paraffin wax as raw materials such as the preparation of the konjac powder/liquid paraffin, two kinds of soybean protein isolate/liquid paraffin composite membrane, studied in 4±1℃ storage conditions, different kinds of liquid coating for fresh-cut pear of crested weightlessness rate, total sugar, VC, etc. Results showed that: in the 4±1℃ within 14 d during storage, coating processing of fresh cut crested pear nutrient losses than the blank group was obviously reduced. Konjac powder/liquid paraffin composite membrane on the preservation effect is best, the konjac powder/liquid paraffin composite film processing of fresh cut crested pear weightlessness rate was 6.074%, the loss of 0.206% less than ck. And total sugar content than ck 8.60%, pectin content than ck 16.9%, VC 15.4% than ck. During the storage of 14 d, 6 d storage effect is best, the weightlessness rate was 0.965%, total sugar content is 14.37%, pectin content was 33.57%, the VC content of 0.191%. That coating processing can keep low weightlessness rate and ensures the crested pear fresh, to extend the shelf life of fresh-cut crested pear effect is obvious.

Keywords  Fresh cut crown pear  Coating film  Weightlessness  Antioxidant activity