作　　者： ; ; ; ; ;

机构地区： 广州大学生命科学学院

出　　处： 《食品科技》 2012年第10期43-47,共5页

摘　　要： 研究了菜心在不同浓度壳聚糖涂膜处理后4℃下贮藏时的质量损失、叶绿素含量、主要营养和过氧化物酶活性的变化。结果表明,与对照相比,壳聚糖涂膜处理明显减少了菜心的质量损失,延缓了菜心的叶绿素、蛋白质、可溶性总糖及Vc含量的下降速度,降低了过氧化物酶活性。2%和3%的壳聚糖处理显著延缓了菜心采后衰老,延长了冷藏菜心的保鲜期。 The effects of chitosan coating [1%, 2% and 3% （w/v）] on controlling postharvest senescence of Brassica chinensis var.Tsai-tai stored at 4 ℃ were investigated. The results showed that the untreated Tsai-tai had obviously elevated in weight loss, nutrition loss and peroxidase activity. 2% and 3% chitosan coating significantly reduced rate of weight loss, delayed the decline in contents of chlorophyll, soluble sugar, Vc and protein, and maintained lower level of peroxidase activity of Tsai-tai, thereby prolonging the storage life by 12 days comparing to the untreated Tsai-tai.

关 键 词： 菜心 壳聚糖涂膜 衰老 品质

领　　域： [轻工技术与工程] [轻工技术与工程]