The Study Of Sodium Alginate Film Coating For The Fresh-keeping Of Mango Fruit

Mango is a sweet and delicious, unique flavor, very popular fruit, and its rich in sugar, protein, crude fiber, minerals, vitamin A former, vitamin C, minerals, protein and fat, is a nutrition rich fruit, but the mango is a type of fruit respiration, 6-8 days at room temperature, it will complete its ripening. Mango is still vulnerable to other fungi, bacteria and anthrax and the fruit fly damage. Thus, the solution has been the preservation of mango in the study. Mango preservation methods currently used mainly film storage method, storage method-ray irradiation, controlled atmosphere storage and modified atmosphere packaging method method. Among them, the film storage method compared to other storage methods, low cost, easy to operate. This paper uses a common food additive safety were coated with sodium alginate of mango, mango stored inside the nutrients, slow down the rate of its decay. The main contents and results are as follows:1. Using different concentrations of sodium alginate, different preservatives, different pH solutions on the mango to soak coating test and found varying degrees of preservation of the mango play a role. Among them, the mango treated with different concentrations of sodium alginate coating after weight loss, rate of turn yellow, on the corruption rate is lower than the control group; after soaking in a different preservative, on the performance of Mango in the weight loss is not obvious, but turn Huang rate on the rate of corruption is lower than the control group; different pH solutions after soaking, mango in weight loss, turn yellow on the rate and the rate of corruption than the control group decreased to some extent, but the gap is not obvious.2. The use of L9 (33) orthogonal design, with different concentrations of sodium alginate, different preservatives, adjusted to different pH of the coating liquid fresh mango orthogonal test results, according to test results, the best formula for the coating concentration of 2.0% sodium alginate, potassium sorbate preservative used, pH of 5.5. After optimization with the level of orthogonal formulation blank control group test at room temperature (25℃) and low temperature (13℃) under test and found that at low temperatures, the weight loss of mango, yellow and corruption rate significantly decreased compared with normothermia group. In addition, at low temperatures, coating group and control group compared to the weight loss rate, rate of turn yellow, corruption rates have decreased significantly.3. The use of 1.5%, 2.0%, 2.5% concentration of sodium alginate, potassium sorbate with 0.5%, adjusted to pH 5.5, for coating of mango processing, control the control group, respectively, at room temperature (25℃) and low temperature (13℃) detection mango bacterial count, protein content, sugar content, vitamin C content, total acidity and other physiological indicators. The results showed that: both at room temperature or low temperature, after coating of mango, its bacterial content much less than the control group; protein, sugar, vitamin C, reduce the rate of total acid content is also slower than the control group.