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作 者:张变玲[1] 刘耀成[1] 周琦[1] 谢凯[1] 张儒[1] ZHANG Bian-ling LIU Yao-cheng ZHOU Qi XIE Kai ZHANG Ru(College of Chemistry and Chemical Engineering, Hunan Institute of Engineering, Xiangtan 411104, China)
出 处:《湖南工程学院学报(自然科学版)》2016年第4期60-63,共4页Journal of Hunan Institute of Engineering(Natural Science Edition)
基 金:湖南省自然科学基金项目(2016JJ2037);湖南省教育厅基金项目(16C394);国家级大学生创新创业训练计划(201411342004)
摘 要:为了研究壳聚糖和蒲公英提取物联用对青椒的保鲜效果,以1.5%的壳聚糖与1.0%、1.5%和2.0%的蒲公英提取物等体积复配制备涂膜保鲜剂,对青椒进行涂膜,测定室温下贮藏过程中青椒的失重率、叶绿素、可滴定酸、VC、过氧化物酶(POD)和超氧化物歧化酶(SOD)等理化指标.结果表明,含1.5%和2.0%蒲公英提取物的壳聚糖复配液涂膜处理青椒,能显著地降低青椒水分的损失,减缓叶绿素、可滴定酸和VC含量的下降,抑制青椒中POD的活性,增强SOD的活性,显著提高单壳聚糖对青椒的涂膜保鲜效果.To investigate the fresh-keeping effect of chitosan combined with dandelion extract on green pepper, coating films with 1.5% chitosan and different concentration dandelion extract (1.0%, 1.5% and 2.0%) are developed for preservation of green peppers respectively. The physicochemical properties of weight loss rate, chlorophyll, titrable acid, Vc, peroxidase (POD), and superoxide dismutase (SOD) are assayed after the treatment of coating on green peppers. The results indicate that the fresh-keeping effect of chitosan combined with 1.5% and 2.0% dandelion extract respectively on green pepper are improved ob- viously. The weight loss rate of pepper was significantly relieved; chlorophyll, titrable acid, and Vc of pepper are maintained at high level; POD activity is inhibited and SOD is enhanced obviously.
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