期刊论文

中文

现代食品科技

1673-9078

2022

38

10

140-147

10.13982/j.mfst.1673-9078.2022.10.1413

2021NK2014:湖南省重点研发计划项目 kq2202224:长沙市自然科学基金资助项目 2019:湖南农业大学第三批重大科研项目 SYL2019061:湖南农业大学双一流学科建设项目

本校为第一机构

为开发新型安全的植物源辣椒保鲜剂,以"湘研15号"辣椒为实验材料,在成膜剂中添加天然抑菌剂,通过测定丁香-肉桂提取液复合涂膜剂对辣椒采后的失重率、腐烂率、呼吸强度、维生素C、叶绿素、苯丙氨酸解氨酶(Phenylalanine Ammonia Lyase,PAL)、过氧化物酶(Peroxldase,POD)、多酚氧化酶(Polyphenol Oxidase,PPO)、丙二醛(Malondialdehyde,MDA)、过氧化氢酶(Catalase,CAT)、总酚和类黄酮含量变化,研究丁香-肉桂提取液复合涂膜剂对辣椒采后的保鲜效果.实验显示该复合涂膜剂能有效降低果实的失重率和腐烂率,贮藏20 d后,与CK1(清水)和CK2(不做任何处理)组相比,其失重率分别降低了31.20％、30.64％(p

To develop a safe plant-derived preservative for harvested peppers, two natural bacteriostatic agents were added to the film-forming agent placed on “Xiangyan No.15” peppers. The preservation effects of the composite coating containing extracts of Syzygium aromaticum and Cinnamomum cassia were evaluated by determining the differences in the rates of weight loss and decay; respiratory intensity; the activity levels of phenylalanine ammonia lyase (PAL), peroxidase (POD), polyphenol oxidase (PPO), malondialdehyde (MDA), and catalase (CAT); and t...