壳聚糖涂膜对食荚豌豆常温保鲜效果的研究  

Studyon preservation effect of chitosan coatingon edible podded pea

作　　者：萧洪东[1] 李钊成[1] 梁浩[1] 

机构地区：[1]佛山科学技术学院食品安全系,广东佛山528000

出　　处：《佛山科学技术学院学报（自然科学版）》2014年第2期55-59,共5页Journal of Foshan University(Natural Science Edition)

摘　　要：以食荚豌豆(市售)为试验材料,研究常温下不同浓度壳聚糖涂膜处理对食荚豌豆采后生理和保鲜效果的影响。结果表明:1.0%和1.5%壳聚糖处理均能显著降低食荚豌豆的腐烂率、蒸腾失水、抑制呼吸强度和豆粒中可溶性固形物含量下降;保持较高的Vc、叶绿素含量;壳聚糖处理可保持籽粒中较高的苯丙氨酸解氨酶(PAL)活性,保持籽粒中较低的过氧化物酶(POD)、MDA活性。表明壳聚糖涂膜能够较好延缓食荚豌豆贮藏衰老,保持品质,减少豆荚腐烂发生,从而延长贮藏期。Using ＂Edible Podded Pea＂ as experimental material, the changes of postharvest physiology and sensory qualities at room temperature were investigated to evaluate the preservation effect of chitosan coating with different concentrations （0. 5%, 1. 0%, 1. 5g%）on Edible Podded Pea. The results show that 1.0%,1.5% chitosan coating can significantly decrease rate of fruitrot, weight loss, respiratory rate, and inhibit the decline in soluble solids content; maintain firmness the contents of Vc and pod chlorophyll ;promote PAL activity;maintain lower levels of POD,MDA activity. It also shows that chitosan coating can delay pea storage senescence, maintain quality and reduce the pod rot, so as to extend the storage period.

关 键 词：壳聚糖涂膜 食荚豌豆 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]