可食性壳聚糖复合涂膜包装对鲜切莲藕保鲜效果的影响

Effects of Edible Complex Chitosan Coating on Storage of Fresh-Cut Lotus Roots

采用不同质量浓度壳聚糖(0.5%、1.0%、2.0%)分别添加0.5%淀粉、1.0%氯化钙(CaCl2)和1.0%抗坏血酸(AsA)作为涂膜剂,在(4±0.5)℃保存条件下对鲜切莲藕进行涂膜处理,测定鲜切莲藕贮藏过程中失重率和腐烂率、总糖含量、维生素C、褐变强度(BD)、多酚氧化酶(PPO)活性等的变化。结果表明:壳聚糖涂膜处理可有效降低鲜切莲藕的水分、维生素C等成分的损失,延缓鲜切莲藕褐变的发生,从而延长鲜切莲藕的货架期,且2.0%壳聚糖涂膜处理对鲜切莲藕具有良好的保鲜效果。

The effects of edible complex ehitosan coating on the prevention and physiological changes were studied. Fresh-cut Lotus roots were soaked in the solution of 0.5% , 1.0 % and 2.0% of chitosan with 0.5%of starch, 1.0% of calcium chloride and 1.0% of ascorbic acid to form a coating on the surface at （4±0.5）℃. The loss rate of water and vitamin C in Lotus roots was decreased by chitosan coating. The increasing of PPO and BD was inhibited obviously by chitosan coating. The shelf life of fresh-cut Lotus roots could be extended by the coating and the best effect could be achieved by 2.0% of chitosan .