【摘要】 以壳聚糖为成膜剂,4%的柠檬酸为溶剂配制成壳聚糖成膜液,再加入硬脂酸为增塑剂,同时加入抗坏血酸等添加剂,用浸渍的方法在鲜切莴苣表面形成壳聚糖膜,然后使其在0～4℃环境下保存5天,通过测定莴苣的硬度、多酚氧化酶(PPO)活性、过氧化物酶(POD)的活性、褐变强度(BD)、叶绿素的含量等指标进行保鲜效果分析。研究表明:用2%壳聚糖涂膜对鲜切莴苣具有良好的保鲜效果。更多还原

【Abstract】 The chitosan solution as film-forming agent was prepared by adding chitosan to 4% citric acid solution. Adding stearic acid as the plasticizer and ascorbic acid as additive,etc. And then, chitosan coating was formed to fresh lettuce. The effect of Lactuca satival preservation for 5 days under 4 degrees Centigrade was analysed, through testingthehardnessofthelettuce,polyphenoloxidaseactivation,peroxideenzyme(POD)activation,browningdegree(BD),contentofchlorophyll,etc. The results showed 2% chitosan coating for fresh-cut lettuce had better effect.更多还原