明胶与壳聚糖复配对青椒贮藏保鲜的影响

Effect of Edible Chitosan-gelatin Coating on Shelf Life of Fresh Green Peppers

摘要: 以青椒为试验材料,研究0.5%、1.0%明胶与1.0%壳聚糖复配果蔬保鲜的影响。结果表明,明胶与壳聚糖复配能够显著延长青椒的贮藏期。其中,1%壳聚糖+0.5%明胶效果最好,而且该复配涂膜处理的青椒感官评价最佳,失重率最少,丙二醛的积累最低,抗坏血酸含量最高。研究结果表明1%壳聚糖+0.5%明胶复配涂膜保鲜能够有效地延长青椒的货架期。

Abstract: A composite chitosan-gelatin coating was applied on the green peppers to determine its effect on the shelf life of the fresh vegetable.A significantly extended shelf life of the green peppers treated with the coating was observed.In addition,the sensory evaluation indicated that the 1.0%chitosan+0.5% gelatin coating rendered the best results on appearance and taste with the lowest weight loss and MDA,as well as the highest ascorbic acid retention for the green peppers.