添加剂对壳聚糖膜保鲜鲜切蒲菜的影响

Effects of appending auxiliary agents on typha latifolia L preservation using chitosans

研究了室温下(20～25℃)添加氯化钙和VC等助剂的壳聚糖对鲜切蒲菜涂膜保鲜效果。结果表明,2%壳聚糖被膜对鲜切蒲菜有较好的保鲜效果,能显著降低鲜切蒲菜的失重率,抑制其褐变,而且壳聚糖被膜中氯化钙和VC等助剂的添加增强了其对褐变的抑制。

Effects of appending auxiliary agents on MP Typha latifolia L preservation with chitosans were investigated at normal temperature （20 ～ 25℃ ）. The results showed that chitosans have good effects on preservation. The weight loss rate and the browning degree of MP Typha latifolia L deceased obviously. Chitosans with appending auxiliary agents significantly inhabited the browning process in storage.