期刊论文

中文

中国酿造

0254-5071

2017

36

1

164-167

10.11882/j.issn.0254-5071.2017.01.034

:武汉轻工大学校立科研项目

本校为第一机构

利用ε-聚赖氨酸-壳聚糖/聚乙烯(PE)复合膜对鲜切茄子进行真空包装,并考察ε-聚赖氨酸含量(1％、3％、5％、7％)对鲜切茄子的保鲜效果影响.结果发现,随着贮藏天数的增加,鲜切茄子的感官品质、可溶性固形物均呈下降趋势,失质量率、褐变度均在增加.其中5％ε-聚赖氨酸含量的ε-聚赖氨酸-壳聚糖/PE复合膜对鲜切茄子的保鲜效果最佳.

ε-polylysine-chitosan/polyethylene （PE） composite film was used to treat the fresh-cut eggplant by vacuum packaging technology. The effects of ε-polylysine contents （1%, 3%, 5%, 7%） on preservation of fresh-cut eggplant were investigated. Results indicated that with the increase of storage days, the sensory quality and soluble solids of fresh-cut eggplant showed a downward trend, the mass loss rate and browning degree showed a rising trend, ε-polylysine-chitosan/PE composite film with 5% ε-polylysin...