涂膜青椒的常温保鲜效果研究.pdfVIP

※包装贮运 良晶科学 2009，V01．30,No．18371 涂膜青椒的常温保鲜效果研究 彭凌，张猛，王卫东 (西南科技大学生命科学与工程学院，四川绵阳 621002) 摘 要：以壳聚糖、魔芋葡甘聚糖为主要原料，利用其混合溶胶在适当条件下的成膜特性制备青椒涂膜保鲜剂。 通过研究壳聚糖、魔芋葡甘聚糖的浓度和钙盐的添加量因素对青椒保鲜效果的影响，得到青椒涂膜保鲜剂制备的工 艺参数：壳聚糖浓度1．5％，魔芋葡甘聚糖浓度0．4％，2．0％氯化钙，1％丙三醇，pH5．4的条件下，探讨使用涂 膜剂前后贮藏保鲜参数指标，发现在常温条件下，青椒失重率明显减少；硬度、叶绿素含量、可溶性固形物、 VC含量增加，青椒保存期得以延长。 关键词：青椒；壳聚糖：魔芋葡甘聚糖；保鲜 PreservationEffectsof onGreen atRoom Coating Pepper Temperature PENG Ling，ZHANGMeng，WANGWei—dong ofLifeScienceand Technology 621(102，China) (CoUege Engineering，SouthwestUniversity，Mianyang andchitosanwere tolnakea for based Abstract：Konjacglucomarman compoundedpreservativecoatingagentglP．圮npepper onthefactthatafdmCanbeformedfromthemunder conditions．Theeffectsof ofchitosanand proper preservationproportions ofaddedcalciumandotherfactorsonfresh were konjacglucomannan，amount greenpeppersinvestigatedbysingle—factor expcrinEntsandorthogonal 1．5％．konjacgluconm啪 rateofcoated 0．4％，calciumchloride2．O％，andglycerinl％atpH5．4．Whencomparedwiththecontrolsamples，theweightloss declined atroom thehardnessandthecontentsof greenpepper significantlyduringstorage temperature，and chlorophyll， the soluble acidandvitaminCwent that wasconduciveto the solid,organic up，indicatingcoatingagent prolongingpreservation of periodgreenpeppers． Keywords：greenpepper；chitosan：konjacglucomannan；preservation 中图分类号：TS255．3 文献标识码：A 青椒茄科辣椒属植物，颜色翠绿鲜艳，营养丰