摘要
为探究有效延长甜椒货架期的方法,以壳聚糖姜精油复合保鲜剂对甜椒涂膜,在8℃下贮藏35 d,分析其贮藏期间的失重率、过氧化物酶活性、叶绿素、VC等营养特性及理化指标的变化。结果表明,体积分数为0.1%的姜精油壳聚糖复合保鲜剂对于甜椒的保鲜效果最佳,降低了样品贮藏期的失重率,诱导植物体内防御酶POD的产生,减少了VC的损失,保持了叶绿素的含量,抑制了细菌的繁殖。并且,贮藏期间涂膜处理后的甜椒样品电导率和丙二醛含量均有所增加,但仍远低于对照组。该结论为壳聚糖复合涂膜的应用提供了方向,为今后甜椒保鲜提供理论参考。
In order to explore an effective method to prolong the shelf life of sweet pepper,physicochemical characteristics and nutritional ingredients,such as weight loss rate,activities of scavenger antioxidant enzymes-peroxidase(POD)and the contents of chlorophyll and VC,of sweet pepper coated with chitosan-ginger oil during storage of 35 days at 8℃were investigated.The results showed that 0.1%(volume fraction)chitosan-ginger oil coating treatment exhibited the best fresh-keeping effect,with low weight loss rate and high activities of POD.The VCand chlorophyll contents were maintained,and the total plate count was inhibited.Furthermore,malondialdehyde(MDA)and electrolyte leakage contents in peppers with chitosan-ginger oil coating were increased,but were still lower than in control samples.This conclusion provides a direction for the application of chitosan composite coating,and a reference for the preservation of sweet pepper in the future.
作者
张轶斌
贾晓昱
ZHANG Yibin;JIA Xiaoyu(College of Biological Engineering,Tianjin Modern Vocational Technology College,Tianjin 300451,China;College of Food Engineering and Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第22期228-232,共5页
Food and Fermentation Industries
基金
天津市津南区科技计划项目(20171510)
关键词
壳聚糖
姜精油
复合保鲜剂
甜椒
贮藏品质
chitosan
ginger oil
composite preservative
sweet pepper
storage quality
