| 脱乙酰壳聚糖保鲜水萝卜的研究 |
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| 引用本文： | 赵钰涵.脱乙酰壳聚糖保鲜水萝卜的研究[J].现代农业科技,2020(4). |
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| 作者姓名： | 赵钰涵 |
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| 作者单位： | 哈尔滨商业大学 食品工程学院 |
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| 摘 要： | 采用脱乙酰壳聚糖对水萝卜进行涂膜保鲜研究。以水萝卜失水率为指标,考察了稀醋酸浓度、脱乙酰壳聚糖浓度、浸涂时间对保鲜效果的影响,并测定保鲜前后水萝卜的呼吸强度、颜色、硬度及表面褶皱程度的变化。结果表明,最佳保鲜工艺为脱乙酰壳聚糖浓度为1.5%、醋酸浓度为1.0%、浸涂时间为30s。此工艺处理对水萝卜具有可靠的保鲜效果。
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| 关 键 词： | 脱乙酰壳聚糖 保鲜 水萝卜 |
| 收稿时间： | 2019/11/7 0:00:00 |
| 修稿时间： | 2019/11/7 0:00:00 |
Preservation of Summer Radish by Chitosan Coating |
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| Abstract: | Deacetylated chitosan was used for coating preservation of radish. The effects of dilute acetic acid concentration, deacetylated chitosan concentration and soaking time on the fresh-keeping effect of radish were investigated, and the changes of respiration intensity, color, hardness and surface wrinkle degree of radish before and after fresh-keeping were measured. The results showed that the best preservation technology was 1.5% deacetylated chitosan, 1.0% acetic acid and 30 s immersion time. This technology has a reliable fresh-keeping effect on radish. |
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| Keywords: | deacetylated chitosan preservation radish |
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