海带多糖复合涂膜对辣椒保鲜效果的研究  

Effect of seaweed polysaccharide composite coating on preservation of pepper

作　　者：程丽林 聂小宝 王庆国[2] 张玉晗 孙小迪 张长峰 

机构地区：[1]山东省农产品贮运保鲜技术重点实验室,山东济南250103 [2]山东农业大学食品科学与工程学院,山东泰安271018 [3]山东商业职业学院,山东济南250103

出　　处：《食品工业科技》2015年第7期342-345,共4页Science and Technology of Food Industry

基　　金：山东省自然科学基金(ZR2012CM010);校科研创新团队项目(2012TDK01);"十二五"农村领域国家科技计划(2011BAD24B02)

摘　　要：采用不同配比的海带多糖复合溶液对辣椒进行涂膜保鲜,研究了海带多糖复合涂膜对室温贮藏期辣椒的过氧化物酶、超氧化物歧化酶、叶绿素、VC、失重率、腐烂率的影响。结果表明:海带多糖复合膜可显著缓解辣椒的失重和腐烂率,降低了过氧化物酶和超氧化物歧化酶活性,并保持有较高的叶绿素和VC含量。配方为2%海带多糖+0.4%壳聚糖+0.2%魔芋葡甘聚糖,对辣椒的保鲜效果最好。Seaweed polysaccharide composite coating with different concentrations was used for film-coating preservation of pepper during room temperature storage.The effect of composite coating membrane on pepper peroxidase,superoxide dismutase, chlorophylI,Vc, weight loss rate, and rotting rate were investigated.The results indicated that the weight loss and rotting rate of pepper were significantly relieved POD and SOD activity were reduced.Meanwhile,levels of chlorophyll and Vc content of pepper were maintained high.The optimum proportion of seaweed polysaccharide, chitosan and konjac glucomannan of composite coating was 2% ,0.4% and 0.2%, respectively.

关 键 词：海带多糖 辣椒 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]