摘要
新鲜尖椒经壳聚糖涂膜处理后,果实表面形成一层光滑、透明的可食用膜,实验证明:以酒石酸为溶剂的2%壳聚糖溶液涂膜尖椒在常温(22℃~25℃)下贮藏8d^10d后,尖椒的失水率、呼吸强度明显低于对照组、而叶绿素含量和硬度明显优于于对照组。
The surface of pointed-green pepper developed a smooth and transparent edible film when it was coated by Chitosan.The experiments prove that when pointed-green pepper were coated by 2 % Chitosan solution with tartaric acid as the solvent after 8 d-10 d storage at normal temperature, the moisture lossing ,respairation intensity of pointed-green pepper in testing group were much lower than contrast group and chlorophyll content, fruit hardness of the former were much higher than the latter.
出处
《食品研究与开发》
CAS
北大核心
2007年第6期143-145,共3页
Food Research and Development
关键词
壳聚糖
涂膜
保鲜
尖椒
Chitosan
coating
keeping freshly
pointed-green pepper
