摘要
以"苏椒5号"为试材,研究了(15±5)℃贮藏条件下0.5%,1%,1.5%低分子壳聚糖(CTS)溶液涂膜处理对辣椒保鲜效果的影响。结果表明:与对照辣椒果实相比,低分子壳聚糖处理能显著抑制贮藏期间辣椒的呼吸作用,降低辣椒的腐烂率和失重率,保持表皮绿色较高的叶绿素含量,减缓Vc的损失,维持较高POD活性。比较三种浓度的效果,以1.5%壳聚糖处理的效果最好。
The experiment is carried out to investigate the effect of chitosan on postharvest physiology and quality of pepper （Sujiao 5）.Peppers are dipped into chitosan （0.5%,1%,1.5% respectively） and then stored at （1 5 ± 5 ）℃,the results demonstrate that chitosan coating could slow down the respiratory rate effectively and inhibit the loss of decay and weight,maintain epidermal green,keep higher content of chlorophyll and Vc,and POD activity of peppers.Among all concentration,1 .5% is the best.
出处
《中国调味品》
CAS
北大核心
2015年第7期47-50,55,共5页
China Condiment
基金
农业部公益性行业课题"长三角地区设施蔬菜高产高效关键技术研究与示范"(2014030232)
关键词
辣椒
壳聚糖
贮藏
品质
pepper
chitosan
storage
quality
