论文总字数：20769字

摘 要

榴莲外壳坚硬难以处理，使得对其钟爱的消费者头疼不已，因此市场上出现了快捷方便的鲜切榴莲，但是，鲜切水果这种新形式的产品也存在一些问题，经过鲜切加工的果肉块会产生水渍化、褐变、鲜度下降等问题，因而货架储存期会极大的缩短，不利于市场销售。

除了传统保鲜技术外，将涂膜技术应用在榴莲果肉保鲜中尚未有人研究。

本试验主要探究鲜切榴莲果肉经过0.5%、0.75%以及1%浓度的CMC溶液与1%柠檬酸、2%柠檬酸、1%抗坏血酸进行复配涂膜处理、以及涂膜方式的变化之后相关指标变化，通过检测榴莲果肉11天的失重率变化，SSC含量变化，Vc含量的变动，以及颜色和感官方面进行评价，并且与未经处理的对照组进行比较，分析不同浓度CMC溶液涂膜处理对鲜切榴莲果肉品质的影响，筛选出适合用于榴莲果肉加工、延长保鲜期的的CMC溶液，本次研究发现0.75%CMC 1%柠檬酸保鲜延长效果最优，11天失重率可以控制在20%左右，SSC含量峰值出现时间延后切峰值大小降低10%左右，VC含量降低速度减缓30%，总体至少延长3天到4天，该实验方法作为新的保鲜延长技术是具有一定可行性的。

关键词：鲜切榴莲；CMC溶液；柠檬酸；Vc；草酸；保鲜期延长

Using carboxymethyl cellulose coating to improve the fresh-keeping performance of durian pulp

Abstract

With the accelerated pace of life, fresh-cut fruits with the characteristics of convenience, quickness and convenience have begun to enter the eyes of consumers. The durian shell is hard and difficult to handle, which makes the consumers who love it a headache, so there is a quick and convenient fresh cut on the market. Durian, this article mainly discusses the preservation of fresh-cut durian. Fresh-cut durian refers to a series of operations such as grading, cleaning, dicing, disinfection, packaging, etc., which can be directly used for consumption. The sale is fast and convenient. However, there are some problems with the new form of fresh-cut fruit. The freshly cut pulp will cause problems such as water staining, browning, and decreased freshness. Therefore, the storage period of the shelf will be greatly shortened, which is not conducive to Market sales.
This experiment mainly explores the relevant indicators of the fresh-cut durian pulp after 0.5%, 0.75% and 1% concentration of CMC solution and 1% citric acid, 2% citric acid, 1% ascorbic acid for compound coating treatment and coating method. The changes were evaluated by the soluble solid content, Vc content, color and sensory aspects of the pulp pieces, and compared with the untreated control group. The effects of different concentrations of CMC solution on the quality of fresh-cut durian pulp were analyzed. It is suitable for CMC solution for fresh-cut durian pulp processing and extended shelf storage period. Provide some reference for fresh fruit processing.

Key words: fresh cut durian; carboxymethyl cellulose; citric acid; ascorbic acid; oxalic acid; shelf life; sensory evaluation

目录

第一章 绪论 1

1.1引言 1

1.2常见果蔬保鲜技术 2

1.2.1 物理保鲜技术 3

1.2.2化学保鲜技术 3

1.2.3生物保鲜技术 5

1.3保鲜机理 6

1.3.1保鲜机理介绍 6

1.4涂膜保鲜技术 8

第二章 实验材料及方法 9

2.1试验材料 9

2.2仪器设备 9

2.3试验方案 10

2.3.1.CMC溶液制备方法 10

2.3.2榴莲果肉处理 10

2.3.2溶液的配制 11

2.3.3滴定方法 11

2.4抗坏血酸测定（Vc) 12

2.4.1测定原理 12

2.5可溶性固形物含量测定（SSC) 12

2.6果肉失重率测定 13

2.7感官品质分析 14

2.8实验的内容和要求 14

第三章 实验分析 15

3.1实验数据 15

3.2实验数据分析 15

3.2.1失重率分析 15

3.2.2 SSC含量分析 20

3.2.3 Vc含量分析 24

3.2.4 感官品质分析 26

第四章 结论 28

参考文献 29

致谢 30

1. 绪论

1.1引言

榴莲，其闻名遐迩，被誉为“水果之王”，受到许多消费者们喜爱，增强人体免疫力，是天然绿色的保健食品。

尽管如此，在国内要花费不少钱才能品尝一口新鲜榴莲，榴莲体积虽然大，但是内部果肉却不多，通常情况下一小瓣榴莲就得四五十块钱，相比其他的水果价格来说昂贵不少。

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