壳聚糖涂膜处理黄瓜保鲜作用的研究  

Study on chitosan preservation films coating cucumbers

作　　者：袁唯[1] 邵金良[1] 焦凌梅[1] 王伟[1] 

机构地区：[1]云南农业大学食品科技学院,昆明650201

出　　处：《中国食品添加剂》2005年第4期18-21,共4页China Food Additives

基　　金：云南省科技厅科技攻关项目(2001NG58)

摘　　要：本文旨在筛选不同浓度的壳聚糖用于黄瓜的涂膜保鲜。通过本次实验结果表明,采用1.0%和1.5%浓度的壳聚糖并辅之低温处理黄瓜的贮藏保鲜期内,实验果蔬能很好保持其质地、外观和营养成分。In order to preserve cucumbers, all kinds of Biological Preservation Films are chose by coating it. The results showed that the best making-film solution were 1.0% and 1.5% for cucumbers. Moreover it add up to the low temperature. The Biological Preservation Films could prolong the food＇s shelf life effectively.

关 键 词：壳聚糖 保鲜 低温处理 黄瓜 

分 类 号：TS205.9[轻工技术与工程—食品科学]