果蔬纳米保鲜膜的研制及其在青椒保鲜中的应用研究.pdfVIP

旧，·)食品与崖谚 FoodandFermentafion Sichuan V01．44，No．5 第44卷(第5期) 果蔬纳米保鲜膜的研制及其在 青椒保鲜中的应用研究 余文华，李洁芝，陈功，张其圣，张颖，吴奇谦 (四川省食品发酵工业研究设计院，成都温江 611130) 份，添加15％的乙烯一醋酸乙烯共聚物(简称：EVA)、5％的纳米抗茵母粒、3％的防结露母粒及2％的可降解碳酸钙母 粒等功能性辅料．通过吹膜工艺制得纳米保鲜膜。将该保鲜膜应用于青椒保鲜贮藏，通过测定贮藏期间青椒的好果 率、失重率、总糖舍量、呼吸强度、维生素C含量、叶绿素含量及外观变化，确定纳米保鲜膜的保鲜青椒的效果。本研 究的纳米保鲜膜集气调、抑茵、抑制后熟三效合一。使得青椒的保鲜期达到3个月以上，失重率低于5％。好果率达到 90％以上。 关键词：纳米保鲜膜；抗茵剂；青椒；自发性气调薄膜包装 中国图书分类号：TS205 文献标识码：A Film its inthe ResearchofNano and Fresh—keeping Application PreservationofGreen Pepper YU Wen-hua，LIJie-zhi，CHEN Gong，ZHANGQi-sheng,ZHANGYing，WUQi-qian andFermentation (SichuanAcamyofFood Industries，Wenjiang,Chengdu611134P．R．China) Abstract：Nano filmwasmade ofLow and density fresh—keeping by75％polyehtylene(PE，Ratiodensitypolyethylenehigh acetate copolymer(EVA)，5％?antibacterial polyethylene3：1)，15％ethylene-vinyl masterbateh．Thefilmwasusedinthe of of masterbateh．2％calciumcarbonateresolve preservationgreenpepper．Ratio loss C contentand were rate。total rate，vitamin change goodf“t’weight sugar，respiration content,cMomphyllappearance determined．The detectedthe effectsofnano filmto were duringpreservation．The flesh-keepingpreservegreenpepper filmusedintheresearchcould morethan3monthswith lossrate5％andrat