二种保鲜剂对紫山药贮藏保鲜的效果研究  

Effect of Two Kinds of Preservatives on the Preservation of Purple Yam

作　　者：倪伟超 李彪[1] 段鹏飞[1] 何守峰 刘清 倪穗[1] Ni Weichao;Li Biao;Duan Pengfei;He Shoufeng;Liu Qing;Ni Sui(School of Marine Science,Ningbo University,Ningbo 315211,China)

机构地区：[1]宁波大学海洋学院,浙江宁波315211

出　　处：《中国野生植物资源》2019年第1期27-32,共6页Chinese Wild Plant Resources

基　　金：宁波市国家科技合作项目(2015D10013)

摘　　要：以1%的CaCl_2和1%的壳聚糖为保鲜剂对新鲜的紫山药进行贮藏保鲜研究。研究结果表明,1%的壳聚糖在紫山药保鲜方面具有明显的效果,壳聚糖能有效地调节紫山药贮藏期间的生理生化活动,减少水分散失、抑制紫山药PPO活性、降低紫山药MDA的堆积、阻止病菌入侵紫山药组织、防止紫山药表面发生霉变。In this paper,1%CaCl 2 and 1%chitosan were used as preservatives to study the preservation of fresh purple yam.The results showed that 1%chitosan had obvious effect on the preservation of purple yam.Chitosan could effectively regulate the physiological and biochemical activities during the storage of purple yam,reduce the water loss,inhibit the activity of PPO in purple yam,reduce the accumulation of purple yam MDA,to prevent the invasion of pathogens purple yam tissue,to prevent the surface of mildew mold.

关 键 词：紫山药 保鲜 CACL2 壳聚糖 

分 类 号：Q949[生物学—植物学]