| 葡萄糖酸内酯处理对辣椒保鲜效果的研究 |
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| 引用本文： | 葡萄糖酸内酯处理对辣椒保鲜效果的研究[J]. 食品工业科技, 2012, (16): 332-334. DOI: 10.13386/j.issn1002-0306.2012.16.053 |
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| 作者姓名： | 凌莉 姜丽 张丽 付淋然 代小梅 郁志芳 |
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| 作者单位： | 南京农业大学食品科技学院,江苏南京,210095 |
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| 基金项目： | 江苏省农业自主创新项目(CX(10)229) |
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| 摘 要： | 以苏椒5号为试材,研究了常温条件(15±5)℃下葡萄糖酸内酯(0.2%、0.6%、1.0%)处理对辣椒采后生理和品质的影响。实验结果表明,葡萄糖酸内酯能够显著地抑制辣椒贮藏前期的呼吸作用,降低贮藏期间辣椒的腐烂率和失重率,保持表皮绿色和较高的叶绿素含量,减缓VC的损失,诱导POD活性;本实验比较三种浓度的效果,以1.0%葡萄糖内酯处理的效果最好。
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| 关 键 词： | 辣椒 葡萄糖内酯 贮藏 品质 |
| 收稿时间： | 2011-12-23 |
Study on effect of Gluconolactone on the fresh-keeping of pepper(cv. Sujiao 5) |
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| Study on effect of Gluconolactone on the fresh-keeping of pepper (cv. Sujiao 5)[J]. Science and Technology of Food Industry, 2012, (16): 332-334. DOI: 10.13386/j.issn1002-0306.2012.16.053 |
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| Authors: | LING Li JIANG Li ZHANG Li FU Lin-ran DAI Xiao-mei YU Zhi-fang |
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| Affiliation: | * (College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China) |
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| Abstract: | Experiment was carried out to investigate the effect of Gluconolactone on postharvest physiology and quality of pepper(cv. Sujiao 5) . Peppers were dipped into Gluconolactone(0.2%,0.6%,1.0%) and then stored at (15±5)℃. The results demonstrated that 1,5-Gluconolactone could slow down the respiratory rate effectively and inhibit the loss of decay and weight,maintain epidermal green,reduce chlorophyll and VC loss,and induce high POD activity of the pepper. Among all concentrations,1.0% was the best. |
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| Keywords: | pepper Gluconolactone storage quality |
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