摘要
利用羧甲基壳聚糖涂膜液对草莓进行保鲜,并测定了不同浓度涂膜液对草莓的感官品质、失重率、呼吸强度及Vc含量等生理生化指标的影响。结果表明,2%的羧甲基壳聚糖用于草莓保鲜效果较好,有效抑制了草莓的呼吸作用,减少了营养成分的损失,延长了储存期。
The strawberry was coated with different concentration carboxymethyl chitosan and the effect on physiological and physical changes, such as appearance change, weight loss, respiration and Vc content had been studied. The results showed 2% carboxymethyl chitosan had better effect on strawberry. Under the condition, the respiration and loss of nutrition was reduced, and storage life of strawberry was extended.
出处
《食品科技》
CAS
北大核心
2007年第4期211-213,共3页
Food Science and Technology
关键词
草莓
羧甲基壳聚糖
保鲜
strawberry
carboxymethyl chitosan
fresh-keeping
