壳聚糖季铵盐涂膜对黄瓜保鲜效果的影响  

Effects of Quaternary Ammonium Salt of Chitosan in Freshness Coating of Cucumbers

作　　者：王香爱[1] 徐浩龙[1] 

机构地区：[1]渭南师范学院化学与生命科学学院,陕西渭南714000

出　　处：《北方园艺》2012年第9期162-164,共3页Northern Horticulture

基　　金：陕西省军民融合资助项目(11JMR04);渭南师范学院自然科学基金资助项目(12YKF015)

摘　　要：以壳聚糖季铵盐为涂膜材料,以黄瓜的失重率及可溶性固形物含量为评价标准,研究了壳聚糖季铵盐的浓度、pH及浸泡时间对黄瓜保鲜性能的影响。结果表明:采用1.00%浓度,pH为5.0～5.5的壳聚糖季铵盐溶液对黄瓜进行涂膜保鲜15d后,黄瓜的失重率为5.6%,可溶性固形物含量为3.1%,可有效保持黄瓜的感官品质,降低失重率,减少可溶性固形物含量的损失,室温下贮藏延长货架期。Using quaternary ammonium salt of chitosan as coating material,the rate of weightlessness and the content of soluble solid as evaluative standards,the experiments studied the effects of concentration,pH value and soaking time on the preservation effects of quaternary ammonium salt of chitosan on cucumbers.The results showed that the making film solution were 1.0 % and pH value varied from 5.0 to 5.5 for cucumbers.After 15 days,the rate of weightlessness of cucumbers were 5.6%,and the content of the soluble solid were 3.1%.The film could effectively maintain the cucumber sensory quality,reduce weightlessness lose,and could also inhibit the loss of soluble solid content,extend the goods shelves time in the room temperature store.

关 键 词：壳聚糖季铵盐 黄瓜 涂膜保鲜 

分 类 号：S642.209.3[农业科学—蔬菜学]