壳聚糖涂膜对贮藏青椒综合品质影响的研究  

Effect of Chitosan Coating on Comprehensive Quality of Green Pepper During Storage

作　　者：刘忆冬[1] 翟金兰[1] 杨艳彬[1] 常方[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832003

出　　处：《食品与发酵科技》2012年第1期62-64,共3页Food and Fermentation Science & Technology

摘　　要：以不同配方的壳聚糖保鲜剂对辣椒进行涂膜,贮藏于9℃,测定其失水率、腐烂率、Vc及叶绿素含量,根据正交试验确定最有利于保持辣椒综合品质的壳聚糖溶液配方。试验结果表明,当壳聚糖浓度1.5%,吐温20浓度0.005%,1,2-丙二醇浓度4%,pH值4.8时可最大程度地延缓辣椒综合品质的下降,延长贮藏时间。The pepper was used as material and treated with the chitosan coating. The pepper was put into storage at 9℃. The effects of different chitosan coating formulas selected through orthogonal experiment on the weight-loss ratio, decay index, the content of Vitamin C and chlorophyl as well as senescence index and ratio of commodity in the fresh pepper were studied. The results showed that the optimal formula of chitosan complex film was 0.15% chitosan, 0.005% tween-20,4% 1,2-Propanediol and pH 4.8. They could maintain the quality and prolong the storage life of green pepper.

关 键 词：青椒 壳聚糖涂膜 综合品质 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS205[轻工技术与工程—食品科学与工程]