摘要
以蔗糖酯、壳聚糖和对羟基苯甲酸丙酯作为涂膜材料对青椒进行保鲜处理,观察青椒在贮藏期间烂果率、重量、Vc、叶绿素含量方面的变化情况,并对青椒的综合品质进行评定。研究表明:贮藏期间经涂膜处理青椒的综合指标明显优于未涂膜青椒;正交试验结果表明:在室温下,以0.5%蔗糖酯、1.0%壳聚糖、0.006μg/g对羟基苯甲酸丙酯作为复合涂膜剂,青椒的综合品质最好。
<Abstrcat>The sucrose ester, chitosan and hydroxybenzoate were chosen as the preservatives to coat the green peppers. The changes of several parameters, such as the ratio of putridness, the content of vitamin C and chlorophyll and the remnant weight, were analyzed. Meanwhile, the comprehensive qualities of green pepper during storage was evaluated. The results show that these parameters of the coating group exceed those of control group without coating. According to the results of orthogonal experiment, the optimum proportions of the preservation are 1.5% sucrose ester, 1.0% chitosan and 0.006 μg/g hydroxybenzoate.
出处
《天津农学院学报》
CAS
2005年第2期22-25,共4页
Journal of Tianjin Agricultural University
关键词
涂膜
贮藏
青椒
coating
storage
green pepper
