期刊论文

中文

广东化工

1007-1865

2016

43

11

30-31

10.3969/j.issn.1007-1865.2016.11.015

(xsky2015018):武汉轻工大学大学生科研项目 (D20151703):湖北省教育厅科学技术研究计划重点项目

本校为第一机构

采用壳聚糖溶液对青椒进行浸泡涂膜,观察不同处理时间（5 s、30 s和1 min）对青椒保鲜性能的影响。结果发现,与对照组相比,青椒的感官品质、重量、Vc含量和含酸量随着储藏期的延长而逐渐降低,其中经壳聚糖浸泡1 min的C组在储藏期内能够更好的减少青椒的失重,延缓Vc和含酸量的损耗。

The influence of immersion time （5 s, 30 s and 1 min） of chitosan solution on green peppers was observed. The results showed that, compared with the control, the quality, weight, Vc and acid content dropped with the extend of storage period, in which, the green peppers immersed with chitosan solution for 1 min showed better appearance quality, lower weigh...