复合保鲜剂及其涂膜方式对青椒贮藏效果的影响

Effects of Complex Preservative with Different Coating Treatment on Green Pepper During Storage

以青椒为实验材料,探讨不同浓度的水杨酸(0.2g/L、0.5g/L、1.0g/L)、壳聚糖(0.5g/L、0.1g/L、1.5g/L)复配的复合保鲜剂,和该复合保鲜剂浸泡涂膜、喷雾涂膜对青椒品质的影响。实验结果表明:水杨酸浓度相同时,0.5g/L壳聚糖抑制青椒质量损失的效果最好。第22d时,0.1g/L水杨酸+0.5g/L壳聚糖复合保鲜剂处理青椒,质量损失为6.47%、腐烂指数为0.2。水杨酸壳聚糖复配处理对辣椒的腐烂有较好的抑制效果。在涂膜方式实验中,在36天时浸涂组的质量损失、呼吸强度和腐烂指数分别为:16.02%、26.53mg/(kg·h)和0.17,浸涂对减慢青椒质量损失、抑制呼吸和腐烂的效果最好。

Study on green pepper with different concentrations of complex preservative, which composed of salicylic acid （0.2g/L,0.5g/L,1.0g/L） and chitosan （0.5g/L,0.1g/L,1.5g/L）. Then treat pepper by different methods, which is immersion or spray coating. The results showed that, at the same concentration of salicylic acid, 0.5g/L chitosan inhibition of green pepper weight loss effect is best. complex preservative composed of 0.1g/L salicylic acid ＋0.5g/L chitosan is effective in slow down the weight loss and inhibiting decay, they are 6.47% and 0.2 in 22th day. Com- plex preservative composed of salicylic acid and chitosan has good inhibition of decay. With coating treatment, im- mersion of weight loss, respiratory intensity and decay index respectively, 16.02%, and 26.53mg/（kg-h） and 0.17 in 36th day. Slowing green pepper weight loss, inhibiting respiration and decay is best by immersing.