魔芋葡甘聚糖涂膜对牛角椒货架品质的影响  

Effects of Konjac Glucomannan Coating on Shelf Quality of Ox Horn Pepper

作　　者：戴文婧[1] 尹明安[1] 王利平 叶红红[1] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100 [2]杨凌秦岭山现代农业股份有限公司,陕西杨凌712100

出　　处：《西北农业学报》2013年第8期168-173,共6页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：行业支撑计划(K312020901);杨凌秦岭山现代农业股份有限公司合作项目

摘　　要：研究魔芋葡甘聚糖涂膜处理对采后牛角椒果实货架品质的影响。以牛角椒为材料,室温条件下(20±3)℃,分别用3、6、9g/L魔芋葡甘聚糖涂膜处理果实,以不作任何处理和仅用φ=0.1%次氯酸钠洗果为对照组,比较处理果实和对照果实的质量损失率、商品率、果皮亮度、色泽、色饱和度和叶绿素含量以及过氧化物酶(POD)活性和多酚氧化酶(PPO)活性的变化。结果表明,魔芋葡甘聚糖涂膜减缓了牛角椒果实质量损失率的升高和商品率的降低,保持果皮颜色,提高叶绿素的含量,同时POD活性和PPO活性的升高。魔芋葡甘聚糖涂膜可有效延缓采后牛角椒果实的成熟衰老进程,对保持牛角椒果实较好的货架品质和商品性有积极作用。Effects of konjac glucomannan coating on shelf quality of ox horn pepper fruit were studied.At room temperature（20±3）℃,ox horn pepper fruits were treated with different concentration of konjac glucomannan（3,6,9g/L）respectively,which were compared with untreated control（CK1）and the sample washed by 0.1%sodium hypochlorite（CK2）.Mass loss rate,commodity rate,lightness,hue angle,chroma,chlorophyll content and the activities of POD and PPO were investigated.The results showed that konjac glucomannan coating could decrease the mass loss rate and the degradation of the chlorophyll,maintain the commodity rate,the lightness,hue angle and chroma of the fruits.Besides,compared with controls,the activities of POD and PPO were inhibited.In conclusion,konjac glucomannan coating delayed the senescence process of ox horn pepper fruits and had good effects on shelf and commercial quality.

关 键 词：牛角椒 魔芋葡甘聚糖 涂膜 货架品质 

分 类 号：S641.3[农业科学—蔬菜学]