摘要
以鲜青椒为试材,在常温条件下,以不作任何处理为对照,研究1-MCP、壳聚糖膜剂(壳聚糖含量1.5%,脱氢醋酸钠含量0.05%)和纳米SiOx壳聚糖膜剂处理对青椒果实贮藏保鲜的效果。结果表明,纳米SiOx壳聚糖膜剂对青椒的保鲜效果最佳,其次为壳聚糖膜处理,再次为1-MCP处理。与对照相比,青椒呼吸强度降低10.56mgCO2/kg·h,VC含量保存提高10.92mg/100g;还原糖含量保存提高1.36mg/100g,好果率提高39%;失质量率降低0.397%,腐烂率降低38.6%。说明应用纳米SiOx涂膜方式进行常温青椒保鲜,有促进其保鲜的作用。
In normal temperature, taking the fresh green pepper as a test material studies the effection on green pepper for storaging and preserving with 1-MPG, ehitosan membrane agent （1.5% content in chitosan, 0.05% content in sodium dehydroacetate） and namometer SiOx chitosan membrane agent. In contrast to the result which no treating with, it showed that nanometer SiOx chitosan membrane agent is the best; the chitosan membrane is the second, 1-MCP is the third. In contrast with it, the respiratory intensity decreases 10.56 CO2 mg/kg·h, vitamin C content preserving increases 10.92 mg/100 g; the reducing sugar content preserving increases 1.36 mg/100 g, good fruit rate increases 39%; the weight loss rate decreases 0.397%, the rotting rate decreases 38.6%. It indicates that using nanometer SiOx can promote the effection for preserving by painting （coating） membrane.
出处
《农产品加工（下）》
2008年第8期22-25,共4页
Farm Products Processing
基金
贵州省重点农业攻关项目(黔科合Nz字{2005}3010)
关键词
青椒
纳米SIOX
常温保鲜
green pepper
nanometer SiOx
normal temperature
