不同浓度的壳聚糖对鲜切胡萝卜的保鲜效果

On Preservation of Fresh-cut Carrots with Chitosan Coating of Different Concentrations

相较于完整蔬菜而言,鲜切蔬菜由于组织结构遭到破坏而很难保持其品质,壳聚糖涂膜对鲜切蔬菜有很好的保鲜效果。本文采用壳聚糖对鲜切胡萝卜进行涂膜研究,考察了不同浓度(0.5%、1%和1.5%)的壳聚糖涂膜对鲜切胡萝卜保鲜性影响。结果表明,壳聚糖涂膜能有效的延缓水分的流失、延缓VC和抗氧化值含量的降低。对于鲜切胡萝卜的保鲜效果,不同浓度的壳聚糖中,1%壳聚糖>1.5%壳聚糖>0.5%壳聚糖>无(空白组),即1%壳聚糖的保鲜效果最好。

Compared with the whole vegetables, fresh-cut vegetables are difficult to retain their quality due to their destroyed structure. The chitosan coating can effectively inhibit the loss of nutrients in fresh vegetables. The effect of chitosan coating was studied of different concentrations （0.5%, 1%and 1.5% ） on fresh-cut carrots. The results show that chitosan coating can effectively delay the loss of water, VC and antioxidant content. The preservation effect of fresh-cut carrots varies with different concentrations of chitosan in that 1% chitosan is better than 1.5% chitosan, which is better than 0.5% chitosan. The group with no chitosan added （blank group） is in the worst quality.In a word, 1% chitosan has the best effect among different concentrations.