壳聚糖及其衍生物对油豆角保鲜效果的研究

Study on the Preservation of Snap Beans by Using Chitosan and Chitosan-Derived Materials

分别用壳聚糖和羧甲基壳聚糖配制的涂膜液处理油豆角,比较不同处理组的生理指标及感官指标,确定保鲜效果较好的涂膜液。结果表明,涂膜处理的油豆角呼吸强度、多酚氧化酶和过氧化物酶活性及丙二醛含量与对照组相比都有所降低;用N,O羧甲基壳聚糖处理的油豆角保鲜效果较好。

Snap beans were coated with edible chitosan and carboxymethyl chitosan and then comPared the physiology and sense quality of each group to select the better edible coating. The result showed that coated snap beans had lower respiration intensity, polyphenol oxidase and peroxidase activity and the content of malondialdehyde than the control groups during the storage. N,O-carboxymethyl chitosan-based coatings were much superior in extension the life of snap beans.