中国食物与营养2013，Vol.19Issue(7)：38-40,3.
不同浓度壳聚糖处理对黄瓜保鲜效果的影响
Effect of Chitosan of Different Concentration on Preservation of Cucumber
任邦来 1齐淑秀1
作者信息
- 1. 陇东学院农林科技学院,甘肃庆阳745000
- 折叠
摘要
Abstract
Cucumber were coated in 0.5％,1.0％,1.5％ chitosan solutions for 30s respectively and bagged at room temperature.The physicochemical index of cucumber was tested regularly in order to study effect of chitosan of different concentration on preservation of cucumber.The result showed it could inhibite the water,sugar content and VC content loss of cucumber,keep bitterness of cucumber and reduce decay rate.The level of chitosan coating which performed better effect on preservation of cucumber was 1.0％.关键词
壳聚糖/黄瓜/保鲜Key words
chitosan/ cucumber/ preservation引用本文复制引用
任邦来,齐淑秀..不同浓度壳聚糖处理对黄瓜保鲜效果的影响[J].中国食物与营养,2013,19(7):38-40,3.
