摘要
本文主要研究不同浓度的壳聚糖可食性膜对鲜切芋头保鲜效果的影响,测定了冷藏期间主要的生理生化指标变化.实验结果表明:不同浓度的壳聚糖可食性膜对延缓鲜切芋头的褐变及可溶性固形物的降解、Vc含量的减少、可溶性总糖的降解都有一定的效果,其中以2%壳聚糖涂膜效果最为显著.
The effects of different concentrations of edible chitosan film on the storability of fresh-cut taro were studied. The variation of the main physiological and biochemical indexes during cold storage were determined. The results showed that the edible chitosa film treatment inhibited obviously the browning of the fresh-cut taro, prevented the decrease of the Vc, and delayed the degradation of the soluble solids and soluble total carbohydrate. The optimized concentration of chitosan is 2%.
出处
《漳州师范学院学报（自然科学版）》
2013年第4期55-59,共5页
Journal of ZhangZhou Teachers College（Natural Science)
基金
闽南师范大学杰出青年科研人才培育计划项目(SJ1120)
关键词
鲜切芋头
壳聚糖
涂膜保鲜
fresh-cut taro
chitosan
coating storage
