摘要
采用魔芋葡甘聚糖、壳聚糖、亚硫酸钠、魔芋葡甘聚糖+壳聚糖、魔芋葡甘聚糖+亚硫酸钠、壳聚糖+亚硫酸钠、魔芋葡甘聚糖+壳聚糖+亚硫酸钠,对绿竹笋进行涂膜。在5℃、相对湿度94%的条件下,贮藏保鲜15d,结果表明,2mg/g魔芋葡甘聚糖+20mg/g壳聚糖+1mg/g的亚硫酸钠保鲜竹笋外观最好。以无处理作为对照,在5℃、相对湿度94%的条件下贮藏25d,对竹笋的失重率、呼吸强度、粗纤维、纤维素酶、苯丙氨酸解氨酶等进行测定表明,2mg/g魔芋葡甘聚糖+20mg/g壳聚糖+1mg/g的亚硫酸钠能抑制苯丙氨酸解氨酶的活性,减少笋体的失重率、呼吸强度和纤维素的生成,能抑制绿竹笋纤维化,具有较好的保鲜效果。
Bamboo shoots were soaked in a solution of konjac,chitosan,sodium sulfite,konjac+chitosan sulfite,konjac+sodium sulfite,chitosan+sodium sulfite,konjac+chitosan+sodium sulfite.The treated bamboo shoots were stored at 5℃ and 94% RH for 15 days.The results showed that konjac+chitosan+sodium sulfite treatment produced the best appearance on samples.The weight loss,vitamin C(Vc),respiration rate,alcohol content,cellulose,cellulase and phenylalanine ammonia lyase(PAL)in the samples were measured during storage.The experiment showed that konjac+chitosan+sodium sulfite preservatives coating could inhibit the activity of PAL,reduce the weight loss,respiration and fibrosis,as a good preservation measure.
出处
《山地农业生物学报》
2003年第3期222-225,共4页
Journal of Mountain Agriculture and Biology
