摘要
分析了油豆角(Phaseolus vulgaris L.)的变质原因,分离并初步鉴定了引起油豆角变质的病原菌,在此基础上确定了抑菌效果最佳的抑菌剂;研究了不同配方的壳聚糖保鲜剂对油豆角保鲜效果的影响。实验证明:在参试的五种药剂中,脱氢醋酸钠的抑菌效果最为明显,可将其作为抑菌剂添加到保鲜剂中;选用2%的壳聚糖,0.2×10-6的脱氢醋酸钠和30×10-6的6-BA混合配制而成的保鲜剂,在12℃的环境下贮藏油豆角具有良好的效果。
By separating and appraising pathogen during storage of snap beans the decay factors of snap beans were discussedand the antimicrobial agent was determined in this paper. The effects of different chitosan preservatives coating on thestorability of snap beans were determined. The results showed that the pathogens were Xanthomonas campestris and Botrytiscinerea. Sodium Dehydroacetate was the most effective antimicrobial agent. The optimum proportion of the preservative wasrespectively as follows: Chitosan quantity 2.0%,Sodium Dehydroaceate 0.2×10-6 and 6-BA 30×10-6.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第5期147-151,共5页
Food Science
基金
黑龙江省教育厅科技重大项目(105118004)
