摘要
用1%的壳聚糖分别与0.2%的魔芋葡甘聚糖、明胶、变性淀粉混合制成复合膜,对草莓进行涂膜处理后,研究室温(温度(25±2)℃,相对湿度30%～50%)贮藏过程中的感官评定、失重率、可溶性固形物、抗坏血酸含量、颜色等的变化。结果表明,壳聚糖复合膜对草莓采后保鲜效果要优于对照单一膜,其中壳聚糖与魔芋葡甘聚糖复合膜效果最佳。
compound Chitosan（1%） membrane mixed respectively with KGM（0.2%）,glutin（0.2%）and modified starch（0.2%） is used to improve the freshness of postharvest strawberry.Sensory evaluation index,soluble solids weightlessness rate,ascorbic acid content and the changing process of color were measured and detected under the condition of temperature 25±2℃ and humidity 30%~50%.The results show that the compound chitosan membrane is superior to a membrane made of a single substance at improving the freshness of strawberry and chitosan with KGM is proved to attain the best results.
出处
《北京农学院学报》
2011年第4期66-68,共3页
Journal of Beijing University of Agriculture
基金
北京市教委项目(5075232071)
北京市教改课题(5045221030)
关键词
壳聚糖
草莓
保鲜
chitosan
strawberry
preservation
