摘要
研究了葡甘聚糖涂膜对甜椒保鲜效果的影响。试验结果表明:采用低密度聚乙烯薄膜包装袋包装贮藏和KGM溶液涂膜贮藏的甜椒其失水率极显著小于室温贮藏的甜椒。在0.6%～1.8%的KGM溶液浓度贮藏的前9d范围内,甜椒几乎没有出现失水现象。贮藏后期,随着贮藏天数的增加甜椒的失水速度逐渐加快。采用KGM溶液涂膜贮藏甜椒,VC损失率要极显著小于室温贮藏和低密度聚乙烯薄膜包装袋包装贮藏的甜椒,特别是随KGM溶液涂膜浓度的增加,甜椒VC损失率迅速降低。贮藏16d后甜椒腐烂率依次为葡甘聚糖涂膜<低密度聚乙烯薄膜包装袋包装<室温贮藏。
The film-forming characters of coating of konjac glucomannan （KGM） on sweet pepper were studied. Results were achieved as follows： water losing rate of sweet pepper which used of low-density polyethylene membrane packaging storage and packaging bags of sweet pepper KGM solution was significantly smaller than sweet pepper that of storage at room temperature. A little sweet pepper had dehydration phenomenon which used KGM 0.6%-1.8% solution concentration in former 9d. Water losing rate of sweet pepper steadily increased with the days increased in storage behind time. Vc loss rate of sweet pepper which used KGM coating was significantly less than that of storage at room temperature and that of low-density polyethylene membrane packaging storage and packaging bags. Especially, Vc loss rate of sweet pepper rapidly reduced with the increase of concentration of KGM coating solution. After 16d of storage, the order of sweet rot rate was： KGM coating〈lowdensity polyethylene membrane packaging〈storage at room temperature.
出处
《食品科技》
CAS
北大核心
2007年第3期246-248,共3页
Food Science and Technology
基金
西昌学院硕士科研启动基金(XA0513)
关键词
葡甘聚糖
甜椒
涂膜
保鲜
konjac glucomannan
sweet pepper
coating
preservation
