油豆角的涂膜保鲜研究  

Study on Preserving Snap Beans by Using Chitosan Coating

作　　者：杨鑫[1] 柳志强[1] 王静[2] 

机构地区：[1]江南大学生物工程学院,无锡214036 [2]东北农业大学食品学院,哈尔滨150030

出　　处：《食品科学》2003年第5期147-151,共5页Food Science

基　　金：黑龙江省教育厅科技重大项目(105118004)

摘　　要：分析了油豆角(Phaseolus vulgaris L.)的变质原因,分离并初步鉴定了引起油豆角变质的病原菌,在此基础上确定了抑菌效果最佳的抑菌剂;研究了不同配方的壳聚糖保鲜剂对油豆角保鲜效果的影响。实验证明:在参试的五种药剂中,脱氢醋酸钠的抑菌效果最为明显,可将其作为抑菌剂添加到保鲜剂中;选用2%的壳聚糖,0.2×10-6的脱氢醋酸钠和30×10-6的6-BA混合配制而成的保鲜剂,在12℃的环境下贮藏油豆角具有良好的效果。By separating and appraising pathogen during storage of snap beans the decay factors of snap beans were discussedand the antimicrobial agent was determined in this paper. The effects of different chitosan preservatives coating on thestorability of snap beans were determined. The results showed that the pathogens were Xanthomonas campestris and Botrytiscinerea. Sodium Dehydroacetate was the most effective antimicrobial agent. The optimum proportion of the preservative wasrespectively as follows: Chitosan quantity 2.0%,Sodium Dehydroaceate 0.2×10-6 and 6-BA 30×10-6.

关 键 词：油豆角 涂膜保鲜 壳聚糖 保鲜剂 抑菌效果 病原菌 脱氢醋酸钠 贮藏 

分 类 号：S643.1[农业科学—蔬菜学]