摘要
以“大乌嘴”黄花菜为试材,采用壳聚糖处理结合纳米包装对黄花菜进行保鲜,研究其对黄花菜贮藏期间品质和生理变化的影响.结果表明：壳聚糖处理、纳米包装及二者结合处理都能延缓黄花菜的衰老.壳聚糖处理结合纳米包装对黄花菜的保鲜效果最佳,能够降低质量损失率,有效地抑制VC、还原糖含量的降低,保持较高的超氧化物歧化酶及过氧化氢酶活性.二者结合处理过的黄花菜在（4±0.5）℃、相对湿度75%～80%的环境中贮藏18 d后,好花率仍然保持在90%以上.
The daylily cultivar ‘Dawuzui’ was used to explore the effects of chitosan treatment combined with nanopackagingon the quality and physiological changes of daylily during storage. Results indicated that chitosan treatment,nano-packaging and their combination delayed the senescence of daylily. The quality of daylily was best preserved whenchitosan treatment was combined with nano-packaging. This combinatorial treatment decreased the rate of weight losses,effectively inhibited the reduction of VC and sugar contents, and maintained higher activities of superoxide dismutase andcatalase. As a result, the marketable flower rate of daylily remained more than 90% after storage for 18 days at （4 ± 0.5） ℃and a relative humidity of 75%–80%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第20期282-286,共5页
Food Science
基金
宿迁市农业科技支撑计划项目(L201403)
昆明市科技计划项目(2015-2-N-01966)
关键词
黄花菜
壳聚糖
纳米包装
贮藏品质
生理
daylily
chitosan
nano-packaging
storage quality
physiology
