豇豆涂膜保鲜效果的研究-食品安全质量检测学报.PDF

6 3 Vol. 6 No. 3 2015 3 Journal of Food Safety and Quality Mar. , 2015 张宇航, 王荣荣, 邢淑婕* (, 464000) 摘 要: 目的 方法 , (7 ℃) C 结果 , C , , , , 5% 200 mg/kg 6 d 12 d结论 关键词: ; ; ; ; Preservation effect of coating on cowpea * ZHANG Yu-Hang, WANG Rong-Rong, XING Shu-Jie (Department of Food Science , Xinyang College of Agriculture and Forestry , Xinyang 464000, China) ABSTRACT: Objective To explore the feasibility of using preservative coating mixed with soy isolated protein and tea polyphenols for fresh-keeping of cowpea. Methods Soy isolated protein blended with tea polyphenols were used to preserve cowpea , respiratory intensity, cell membrane permeability, weight loss rate, chlorophyll content, cellulose and VC content of cowpea were measured to study the fresh-keeping effects of different preservative coating on cowpea during the storage at 7 ℃. Results The results indicated that coating treatment could significantly reduce the respiration rate and weight loss rate of cowpea, could delay the decline of the fruit’s V