魔芋葡甘聚糖涂膜对牛角椒保鲜效果的影响  

Effect of Konjac Glucomannan Coating on Quality Preservation of Cow Horn Pepper

作　　者：戴文婧[1] 尹明安[1] 沈建鹏 史孟凡 赵慧玲[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：《食品科学》2013年第20期329-333,共5页Food Science

基　　金：蔬菜优势产区规划行业支撑计划项目(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牛角椒果实的保鲜效果,并且探讨其作用机制。牛角椒果实用0.1%次氯酸钠溶液清洗沥干后,分别用不同质量浓度的魔芋葡甘聚糖(3、6、9g/L)涂膜处理,以不作任何处理和0.1%次氯酸钠洗果为对照1和对照2,室温(20±3)℃条件下,定期测定各项指标,筛选最佳质量浓度;在此基础上,测定牛角椒果实的丙二醛(MDA)含量、超氧化物歧化酶(SOD)活性和过氧化氢酶(CAT)活性。结果表明:魔芋葡甘聚糖涂膜可有效降低牛角椒果实的质量损失率,保持果实的果皮亮度,抑制呼吸速率,防止叶绿素的降解,减缓VC和可溶性蛋白含量的损失;可提高SOD和CAT的活性,减少MDA含量的积累,延缓牛角椒果实的衰老进程;质量浓度6g/L魔芋葡甘聚糖保鲜效果最好。The effect of konjac glucomannan （KGM） coating at different concentrations on quality preservation of cow horn pepper was studied and the underlying mechanism was also explored. The cow horn pepper fruits were washed with 0.1% NaClO and treated with konjac glucomannan at different concentrations （3, 6 g/L and 9 g/L） at room temperature （20 ℃ ± 3 ℃）, respectively. The optimal concentration of KGM was determined through measuring various quality indicators periodically. The activities of SOD and CAT, and MDA content were measured. It was found that konjac glucomannan coating could inhibit weight loss, maintain higher levels of lightness, decrease respiration rate, decline the degradation of chlorophyll, and delay the decrease of vitamin C and soluble protein content. In addition, MDA content was reduced, and the activities of SOD and CAT were enhanced, which were associated with delaying the senescence of cow horn pepper by konjac glucomannan coating, and 6 g/L konjac glucomannan had the best effect.

关 键 词：牛角椒 魔芋葡甘聚糖 涂膜 保鲜 

分 类 号：S641.3[农业科学—蔬菜学] TS205.9[农业科学—园艺学]