可食性保鲜剂保鲜辣椒的效果初报  

The Preliminary Effect of Edible the Current on Chili

作　　者：王新燕[1] 王许玲[1] 米娜瓦尔.艾买提 陈宗轶[1] 崔艳莉[1] 吕琳 

机构地区：[1]新疆农业职业技术学院,新疆吉昌831100 [2]新疆祥丰生物科技有限公司,新疆昌吉831100

出　　处：《农产品加工（创新版）（中）》2010年第8期59-61,共3页Farm Products Processing

摘　　要：随着农业技术的发展,消费者更加关注食品的安全性,对进食安全、绿色可食性保鲜剂的研制与应用,将会成为未来保鲜剂发展的方向。笔者经过多年探索,通过保鲜试验发现,将一特种葫芦科植物成熟果实的胎座,加入其14倍质量的水打浆、过滤、煮沸杀菌、冷却,浸涂四平头辣椒,在26~30℃,相对湿度48.6%~48.8%的环境条件下放置,与不做处理的对照相比,果体光泽好、表皮皱缩面积小、失质量率较低。用这种果实的胎座浆液浸涂四平头辣椒,具有一定的保鲜效果。With the development of agricultural technology,consumers pay more attention to safety of food,the development and application of green edible current,which is safe to eaters,will be the future development direction.Through many years of exploration,the author found by keeping fresh test that：the mixture of the ripe fruit of a special cucurbitaceae plant with 14 times water,through beating,filtering,boiling,steriling,cooling,then daub it on four flat chili,and then placed under 26~30 degrees and keep the relative humidity about 48.6%~48.8% conditions.Compared with controls,the luster is better,the skin shrinks area is small and the weightlessness rate is lower.It has certain effect on four flat chili after the daub of the special cucurbitaceae serous fluid.

关 键 词：四平头辣椒 可食性保鲜剂 失质量率 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]