Nghiên cứu ảnh hưởng của tỷ lệ sáp ong, sáp cọ và carboxymethyl cellulose đến đặc tính hóa lý của chế phẩm tạo màng và khả năng bảo quản quả chanh leo tím=Research on the effect of the ratio of beeswax, carnauba wax, and carboxymethyl cellulose on the physicochemical properties of film-forming preparation and the ability to preserve purple passion fruits

0 Người đánh giá. Xếp hạng trung bình 0

Tác giả: Sáng Nguyễn

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Khoa học và Công nghệ Việt Nam, 2024

Mô tả vật lý: tr.66-75

Bộ sưu tập: Metadata

ID: 478394

Thêm vào giỏ

Quả chanh leo sau thu hoạch là loại quả hô hấp mạnh, dễ bị mất nước làm biến đổi trạng thái dẫn đến vỏ quả nhăn nheo, giảm chất lượng cảm quan và hư hỏng nhanh trong thời gian 5-7 ngày ở điều kiện môi trường. Mục đích của nghiên cứu nhằm khảo sát ảnh hưởng của tỷ lệ các thành phần chính tạo chế phẩm phủ màng (MW-CMC) từ 3 nguyên liệu: sáp ong (1, 1,5, 2, 2,5, 3%), sáp cọ (0,3, 0,6, 0,9, 1,2, 1,5%) và nano carboxymethyl (0,4, 0,6, 0,8, 1,0, 1,2%) đến đặc tính hóa lý của chế phẩm và khả năng bảo quản quả chanh leo tím trồng tại tỉnh Sơn La ở nhiệt độ 5±1oC, độ ẩm RH 90±2% trong 48 ngày. Kết quả xác định tỷ lệ thành phần phù hợp của sáp ong trong khoảng 1,5- 2,5%, sáp cọ 0,6-1,2% và carboxymethyl 0,4-0,8%. Đặc tính hóa lý của chế phẩm MW-CMC ổn định với pH 7,8-8,2, độ nhớt 10,31-61,59 cp, điện thế zeta tối thiểu |ζ|>
54,1 mV, kích thước hạt khoảng 9,2-11,8 μm và mật độ hạt 2,9-3,2 triệu hạt/ml. Kết quả khảo sát và thử nghiệm bảo quản quả chanh leo tím cho thấy: Cường độ hô hấp đạt đỉnh 14,12- 23,08 ml CO2/kg.h vào ngày 15 đến ngày 18, tương ứng cường độ sản sinh khí ethylene 191,25-205,67 μl C2H4/kg.h
tỷ lệ hao hụt khối lượng 1,92-3,42%
chất lượng cảm quan được duy trì đến ngày thứ 48 đạt 17,42 điểm.The post-harvest passion fruit is a climacteric fruit prone to water loss, which leads to changes in its state, results in wrinkled skin, decreased sensory quality, and rapid spoilage within 5 to 7 days under environmental conditions. This research aims to investigate the effect of the ratios of the main components in the coating formulation (MW - CMC) from three materials: beeswax (1, 1.5, 2, 2.5, and 3%), carnauba wax (0.3, 0.6, 0.9, 1.2, 1.5%), and nano carboxymethyl (0.4, 0.6, 0.8, 1.0, and 1.2%) on the physicochemical properties of the film coating composition and ability to preserve purple passion fruit grown in Son La province, at a temperature of 5±1°C and relative humidity (RH) 90±2% for 48 days. The experimental results determined the appropriate component ratios of beeswax within 1.5 to 2.5%, carnauba wax from 0.6 to 1.2%, and carboxymethyl from 0.4 to 0.8%. The physicochemical properties of the film coating MW-CMC were stable with a pH from 7.8 to 8.2, viscosity from 10.31-61.59 cp, minimum zeta potential |ζ|>
54.1 mV, particle size about 9.2 to 11.8 μm, and particle density of 2.9 to 3.2 million particles/ml. The experimental preservation on purple passion fruit results showed that respiration intensity peaked from 14.12- 23.08 ml CO2/kg.h on the 15th to 18th day with a corresponding ethylene production rate from 191.25-205.67 μl C2H4/kg.h
weight loss ratio from 1.92-3.42%
the sensory quality was maintained until the 48th day, achieving a score of 17.42 points.

1. Đọc trực tuyến

1. Đọc trực tuyến

Tạo bộ sưu tập với mã QR