纳米碳酸钙改性壳聚糖涂膜对鲜切茄子生理生化指标的影响  

Effects of Nano-CaCO_3-Modified Chitosan Coating on Physiological and Biochemical Indexes of Fresh-cut Eggplant Fruits

作　　者：徐庭巧[1] 罗自生[1] 徐晓铃[1] 陈亚琪[1] 解静[1] 胡佳伟[1] 

机构地区：[1]浙江大学食品科技与营养系,浙江杭州310029

出　　处：《食品科学》2009年第4期264-267,共4页Food Science

基　　金：国家"863"计划重点项目(2007AA100403);浙江省重点科技项目(2006C22004);杭州市重点科技项目(20062413B20)

摘　　要：以茄子作为材料,研究了纳米碳酸钙改性壳聚糖对鲜切茄子在10℃下品质和生理的影响。结果表明,纳米碳酸改性壳聚糖涂膜鲜切茄子的硬度和总可溶性固形物分别比未改性壳聚糖的高5%和7%,而细菌总数和水分损失比未改性壳聚糖的少32%和10%,纳米碳酸钙改性壳聚糖涂膜比未改性壳聚糖更能有效抑制鲜切茄子多酚氧化酶和过氧化物酶活性,从而维持果实的L值,抑制褐变。这表明纳米碳酸钙改性壳聚糖具有用于鲜切茄子保鲜的潜在价值。After stored at 10 ℃ for 5 days,the firmness and total soluble solid(TSS) content of eggplant fruits treated with modified chitosan are higher than those of fruits treated with unmodified chitosan by 5% and 7% respectively,while the total bacteria and weigh loss of fruits treated with modified chitosan are less than those of fruits treated with unmodified chitosan by 32% and 10% respectively.Also,modified chitosan more effectively inhibits activities of polyphenol oxidase and peroxidase,and maintain the hig...

关 键 词：壳聚糖 纳米碳酸钙 茄子 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]