| 不同浓度壳聚糖处理对黄瓜保鲜效果的影响 |
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| 引用本文： | 任邦来,齐淑秀.不同浓度壳聚糖处理对黄瓜保鲜效果的影响[J].中国食物与营养,2013,19(7):38-40. |
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| 作者姓名： | 任邦来 齐淑秀 |
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| 作者单位： | 陇东学院农林科技学院,甘肃庆阳,745000 |
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| 摘 要： | 以黄瓜为试材,分别用0.5%、1.0%、1.5%的壳聚糖溶液涂膜处理30s,室温下装袋贮藏,定期测定黄瓜的品质指标,研究壳聚糖涂膜对黄瓜的保鲜效果。结果表明,壳聚糖处理可以减少黄瓜水分、VC和可溶性固形物的损失,保持黄瓜脆性,降低腐烂率,其中浓度为1.0%的壳聚糖溶液涂膜黄瓜保鲜效果较好。
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| 关 键 词： | 壳聚糖 黄瓜 保鲜 |
Effect of Chitosan of Different Concentration on Preservation of Cucumber |
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| REN Bang-lai
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QI Shu-xiu.Effect of Chitosan of Different Concentration on Preservation of Cucumber[J].Food and Nutrition in China,2013,19(7):38-40. |
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| Authors: | REN Bang-lai QI Shu-xiu |
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| Affiliation: | (College of Agriculture and Forestry,Longdong University,Qingyang 745000,China) |
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| Abstract: | Cucumber were coated in 0. 5% , 1.0% , 1.5% chitosan solutions for 30s respectively and bagged at room temperature. The physicochemical index of cucumber was tested regularly in order to study effect of chitosan of different concentration on preservation of cu- cumber. The result showed it could inhibite the water, sugar content and VC content loss of cucumber, keep bitterness of cucumber and re- duce decay rate. The level of chitosan coating which performed better effect on preservation of cucumber was 1.0% . |
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| Keywords: | chitosan cucumber preservation |
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