脱乙酰壳聚糖对水萝卜的保鲜效果研究  

Research on Preservation Effect of Radish by Deacetylated Chitosan

作　　者：赵钰涵 ZHAO YU-han(School of Food Engineering,Harbin University of Commerce,Harbin Heilongjiang 150076)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《现代农业科技》2020年第4期209-210,共2页Modern Agricultural Science and Technology

摘　　要：采用脱乙酰壳聚糖对水萝卜进行涂膜保鲜研究。以水萝卜失水率为指标,考察了稀醋酸浓度、脱乙酰壳聚糖浓度、浸涂时间对保鲜效果的影响,并测定保鲜前后水萝卜的呼吸强度、颜色、硬度及表面褶皱程度的变化。结果表明,最佳保鲜工艺为脱乙酰壳聚糖浓度1.5%、醋酸浓度1.0%、浸涂时间30s。此工艺处理对水萝卜具有可靠的保鲜效果。Deacetylated chitosan was used for coating preservation of radish.Taking the loss rate of water radish as an indicator,the effects of dilute acetic acid concentration,deacetylated chitosan concentration and soaking time on the fresh-keeping effect of radish were investigated,and the changes of respiration intensity,color,hardness and surface wrinkle degree of radish before and after fresh-keeping were measured.The results showed that the best preservation technology was 1.5% deacetylated chitosan,1.0% dilute acetic acid and 30 s immersion time.This technology has a reliable fresh-keeping effect on radish.

关 键 词：脱乙酰壳聚糖 稀醋酸 浸涂时间 保鲜 水萝卜 

分 类 号：S609.3[农业科学—园艺学]