摘要
彩椒营养丰富,具有很高的经济价值,为了探究彩椒的保鲜方法,研究以不同浓度的壳聚糖、氯化钙、水杨酸分别处理成熟后的中椒5号彩椒,预冷后10℃冷库贮藏42 d,每7 d测定1次彩椒的可溶性糖、粗蛋白和维生素C 3个能够标记彩椒新鲜度的理化指标,以确定不同保鲜剂的最佳处理浓度,并应用于彩椒紫星2号、黄星1号和中椒5号的保鲜,最终确定最佳的保鲜剂及用量。结果表明,3种保鲜剂对彩椒都有良好的保鲜效果,壳聚糖、氯化钙和水杨酸的最佳用量分别为1.5%、6.0%和0.3%,其中壳聚糖溶液涂膜处理保鲜效果最好。
Bell peppers had rich nutrition and high economic value. In order to study the preservation methods of bell peppers, different concentrations of chitosau, calcium chloride and salicylic acid were used to preserve Zhongjiao No. 5, respectively, 10℃ for 42 d. The contents of soluble sugar, crude protein and Vc were measured every 7 days, to determine the optimum concentration of different preservatives. The three preservatives applied to Zixing No. 2, Yellowxing No. 1 and Zhongjiao No. 5, to determine the optimal preservatives and dosage. The results showed the effects of three preservatives on pepper were good, the preservation effects of 1.5% chitosan, 6% calcium chloride and 0.3% salicylic acid were better, 1.5% chitosan was the best in different methods.
出处
《佳木斯大学学报（自然科学版）》
CAS
2018年第1期106-110,共5页
Journal of Jiamusi University：Natural Science Edition
基金
安徽省大学生创新创业项目(201610379147)
安徽省教育厅自然科学研究重大项目(KJ2017ZD36)
安徽省创客实验室(2016ckjh198)
宿州学院人才基金项目课题(SZXYQNL2017003)
宿州学院区域发展协同创新中心课题(2015SZXTZXKFZD02)共同资助
关键词
彩椒
壳聚糖
冷库
保藏
品质
bell pepper
chitosan
refrigerator
preservation
quality
