普鲁兰多糖涂膜对鲜切苹果品质的影响.

Taking fresh-cut ‘FuShi’ apple as the test material, fresh-cut apples were soaked with pullulan with concentrations of 0. 5%, 1. 0% and 1. 5% respectively. The effect of fresh-cut apples were evaluated by monitoring changes in the firmness, weight loss, color, sugar-acid ratio, vitamin C content, the enzyme activity of polyphenolic oxidase, the content of malondialdehyde and the total number of bacteria. The results showed that the appropriate concentration of pullulan coatings effectively delayed in the reduction in firmness, reduced the loss of water and acidic components, retarded the decrease of browning and vitamin C content, inhibited the reproduction of microorganisms on the apple surface, and better maintained the sensory quality of fresh-cut apples. Among the concentrations investigated, 1. 0% pullulan exerted the best preservative effect on fresh-cut apple slices stored at 4 ℃. [ABSTRACT FROM AUTHOR]