黑莓（Rubus spp.）保鲜中的冷藏和可食用涂层。
Refrigeration and edible coatings in blackberry (Rubus spp.) conservation.
机构信息
Laboratory of Food Biochemistry, Chemistry Department, UEM-State University of Maringá, Av. Colombo, 5790, Maringá, Paraná Brazil Zip Code 87020-900.
出版信息
J Food Sci Technol. 2014 Sep;51(9):2120-6. doi: 10.1007/s13197-012-0702-3. Epub 2012 May 4.
An experiment was conducted to evaluate the conservation of blackberry, cv. Tupy, stored under refrigeration and coated with different edible coatings. Four treatments were carried out: control T1 (uncoated), T2 (chitosan 1.5 %), T3 (cassava starch 2.5 %) and T4 (kefir grains in water 20 %), stored at temperatures of 0 and 10 °C; 1.0 % (m/v) sorbitol/glycerol was added as plasticizers. Chemical and physical-chemical evaluations (weight loss, firmness, pH, titratable acidity, soluble solids, SS/TA ratio and anthocyanins) were made, besides rot incidence. The results showed that cooling to 0 °C combined with T2 showed an effect in reducing the physiological loss of weight (4.41 %), in retaining fruit firmness (19.1 N) and presenting lower incidence of rot (6.19 %). Likewise, in physical and chemical parameters: SS did not alter significantly during the whole period of 18 days of storage.
进行了一项实验，以评估冷藏黑莓（ cv. Tupy ）的保存情况，并使用不同可食用涂层进行处理。共进行了四项处理：对照 T1（未涂层）、T2（壳聚糖 1.5%）、T3（木薯淀粉 2.5%）和 T4（水 20% 的克菲尔粒），在 0 和 10°C 的温度下储存；添加 1.0%（m/v）山梨糖醇/甘油作为增塑剂。进行了化学和物理化学评估（失重、硬度、pH 值、可滴定酸度、可溶性固形物、SS/TA 比和花青素），以及腐烂发生率。结果表明，冷却至 0°C 并结合 T2 处理可有效降低生理失重（4.41%），保持果实硬度（19.1 N），并降低腐烂发生率（6.19%）。同样，在物理化学参数方面：在 18 天的整个储存期内，SS 没有显著变化。
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