壳聚糖复合涂膜保鲜剂对采后青圆椒保鲜效果的研究

Study on Preservation Effect of Chitosan Composite Coating Preservative on Postharvest Bell Peppers

为延长青圆椒的贮藏时间,采用正交试验法研究壳聚糖、柠檬酸、氯化钙复合涂膜对青圆椒的保鲜效果,并进行验证,筛选出较优的壳聚糖复合涂膜保鲜剂质量浓度组合。结果表明,贮藏期间,氯化钙是影响青圆椒质量损失率、可滴定酸含量、可溶性固形物(TSS)含量的主要因素,柠檬酸是影响青圆椒VC含量的主要因素。10 g/L壳聚糖,15 g/L柠檬酸,15 g/L氯化钙为复合涂膜保鲜剂较优组合,该复合涂膜保鲜剂可减轻青圆椒果实软化程度,减少其贮藏期内质量损失,延缓果实可溶性固形物、可滴定酸、VC等营养物质的消耗及叶绿素的下降速度,抑制酚类物质含量的下降,维持较高的抗氧化活性,具有较好的保鲜效果。

In order to prolong the storage period of green bell peppers, the fresh-keeping effect of chitosan, citric acid and calcium chloride composite coating on green bell peppers was studied by orthogonal test and verified, to screen the best mass concentration combination of chitosan composite coating preservative. The results showed that during storage, calcium chloride was the most important factor affecting mass loss rate, titratable acid content, and TSS content, and citric acid was the main factor affecting VC content. The optimum combination of the composite coating preservative was: chitosan 10 g/L, citric acid 15 g/L and calcium chloride 15 g/L. The composite coating preservative could reduce the softening degree of bell pepper fruit, decrease the mass loss of bell peppers during storage, delay the consumption of nutrients such as fruit soluble solids, titratable acid and VC, etc. and the decline rate of chlorophyll, inhibit the decline of phenoliccontent, and maintain higher antioxidant activity. Which had better preservation effect on green bell peppers.