摘要
以川陈皮素为成膜材料,添加天然大分子成膜物CMC来制备青椒复合涂膜保鲜剂。研究所制成的涂膜保鲜剂在室温条件下对青椒贮藏品质的影响,以硬度、可溶性固形物含量、呼吸强度、失重率、Vc、叶绿素、多酚氧化酶、丙二醛为指标每隔4 d取样测定,结果表明,CMC和川陈皮素复合涂膜保鲜剂能明显降低青椒在贮藏期间的呼吸强度和失重率,减少Vc和叶绿素的损失,控制丙二醛的增加,抑制腐烂的发生。其中,0.4 g/L的川陈皮素溶液中加入2.0 g CMC制得的涂膜保鲜剂效果最好。
CMC was added into nobiletin to prepare the coating for green pepper preservation film. The changes with of hardness, soluble solids, respiratory intensity, weight loss ratio, Vc and chlorophyll content of green pepper treated with the coating were studied during room temperature storage every four day. The results indicated that the coating could significantly reduce respiratory intensity and the weight loss of green pepper, reduce the loss of the fruits, Vc and chlorophyll content, control the increase of MDA, inhibit the decay of green pepper. It was found that coating with 0.4 g/L nobiletin and 2.0 g CMC achieved the best preservation effect.
作者
张雪婷
张秀玲
柳晓晨
李凤凤
张黎
ZHANG Xue-ting;ZHANG Xiu-ling;LIU Xiao-chen;LI Feng-feng;ZHANG Li(College of Food Science,Northeast Agricultural University,Harbin 150030)
出处
《食品科技》
CAS
北大核心
2018年第9期65-70,共6页
Food Science and Technology
基金
黑龙江省应用技术研究与开发计划重大项目(GA15B104-3)
黑龙江省经济作物(蔬菜)现代农业产业体系岗位专家资金项目(HNWJZTX201701)
关键词
青椒
川陈皮素
CMC
保鲜
green pepper
nobiletin
CMC
preservation
