含茶多酚的壳聚糖涂膜对青椒的保鲜效果研究.pdfVIP

含茶多酚的壳聚糖涂膜对青椒的保鲜效果研究 刘开华，邢淑婕 (信阳农业高等专科学校食品科学系，信阳464000) 摘要：以壳聚糖为成膜材料，添加天然抑菌抗氧化物质茶多酚，制备青椒复合涂膜保鲜液，以呼吸强 度、腐烂率、失重率、VC和叶绿素含量为指标定期取样测定，研究所制成的涂膜液在室温条件下对青椒贮藏 品质和生理的影响。结果表明，含茶多酚的壳聚糖涂膜能明显降低青椒在贮藏期闯的呼吸强度和失重率，延 缓果实VC和叶绿素含量的下降，抑制其腐烂的发生。其中，1．5％的壳聚糖溶液中添加200mg／kg茶多酚制 得的涂膜液保鲜效果最显著，和对照相比，青椒的室温保鲜期得以延长。 关键词：茶多酚；壳聚糖；青椒；保鲜 中图分类号：TS202．3文献标识码：A 文章编号：1006—2513(2013J02—0224—05 oftea chitosan Study polyphenol——incorporatedcoating Off greenpepperpreservation LIE]Kai·hua，XING Shu-jie ofFood (DepartmentScience，XinyangagriculturalCollege，Xinyang464000) was to the for Abstract：Tea addedintochitosan film．Thechan— polyphenol preparecoatinggreen preservation pepper of Joss Cand contentof treated ratio，vitamin ges respiratoryintensity，rottingratio，weight chlorophyll greenpepper withthe werestudied room resultsindicatedthatthe could coating duringtemperaturestorage．The coatingsignificantly loss of the of C reducethe and intensitygreen declinethefruitsvitaminand weight respiratory pepper，delay chlorophyll content．inhibitthe of wasfoundthat with1．5％solublechitosanand tea decaygreenpepper．It coating 200mg／kg the achievedthebest effect．It shelflifeof withthecontrol green compared polyphenol preservationprolonged pepper