可食性膜对油豆角贮藏期间品质的影响  

Effect on Quality of Snap Beans by Coating Edible Film during Storage

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 [2]哈尔滨工业大学食品科学与遗传工程研究院,哈尔滨150001

出　　处：《食品与发酵工业》2003年第8期44-47,共4页Food and Fermentation Industries

基　　金：黑龙江省教育厅科技重大项目 (No.1 0 51 1 80 0 4 )资助

摘　　要：采用正交实验设计配制保鲜剂 ,测定经处理的油豆角在贮藏期间水分及营养成分的变化 ,探讨油豆角贮藏期间品质的变化规律 ,结果表明 :随着贮藏时间的延长 ,油豆角中水分、Vc和还原糖的含量不断下降 ;叶绿素的含量初期下降 ,随后升高并出现累积峰 ,最后又趋于降低。The Lg9(3 4) orthogonal test design was adopted to develop the chitosan preservative By determining the moisture content and nutritional composition of snap beans, the quality changing pattern of snap beans was examined The results showed that snap beans during storage showed continuous decrease in its water content, vitamin C and reducing sugar. The content of chlorophyll decreased at first, followed by a slow increase until a cumulative peak appeared, and then decreased again in the final stage of storage.

关 键 词：可食性膜 油豆角 贮藏期 保鲜剂 营养成分 变化规律 壳聚糖 涂膜保鲜 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]