壳聚糖和ε-聚赖氨酸处理对青椒贮藏品质的影响  

Effect of Treatment of Chitosan and ε-Polylysine on Storage Quality of Green Pepper

作　　者：周湘 李思敏 ZHOU Xiang;LI Simin(Guangdong Guangken Green Agricultural Products Co.,Ltd.,Guangzhou 510630,China)

机构地区：[1]广东广垦绿色农产品有限公司,广东广州510630

出　　处：《食品安全导刊》2022年第35期84-86,90,共4页China Food Safety Magazine

摘　　要：研究了壳聚糖(CTS)和ε-聚赖氨酸(PL)及其复配保鲜液(CP)对青椒贮藏品质(颜色、腐烂和水分保持)的影响。结果表明,壳聚糖溶液、ε-聚赖氨酸溶液及其复配溶液浸泡均对青椒的贮藏品质有明显改善,可以提高保青率,降低腐烂率和失水率。但3种保鲜液对青椒的保鲜效果存在明显差异,CP的保鲜效果优于CTS,PL的效果相对较差。Effects of chitosan,ε-polylysine and their compound solution on storage quality(color,rot,and water holding)of green pepper were studied.The results showed that chitosan,ε-polylysine and their compound solution all exhibited obvious improvement on the storage quality of green pepper.The green-protection rate was increased,while rot and water losing rates were declined by the above solutions.There were significant differences in preservation effect on green pepper between those three solutions:the effect of compound solution was better than that of chitosan solution,while the effect of ε-polylysine was relatively lower.

关 键 词：青椒 壳聚糖 Ε-聚赖氨酸 复配 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]