壳聚糖对鲜切苹果的保鲜效果

张伟娜; 代增英; 冯建岭; 李迎秋; 于慧慧

doi:10.3969/j.issn.2095-476X.2012.05.005

CN 41-1437/TS ISSN 2096-1553

壳聚糖对鲜切苹果的保鲜效果

张伟娜 , 代增英 , 冯建岭 , 李迎秋 , 于慧慧

张伟娜, 代增英, 冯建岭, 等. 壳聚糖对鲜切苹果的保鲜效果[J]. 轻工学报, 2012, 27(5): 21-24. doi: 10.3969/j.issn.2095-476X.2012.05.005

引用本文: 张伟娜, 代增英, 冯建岭, 等. 壳聚糖对鲜切苹果的保鲜效果[J]. 轻工学报, 2012, 27(5): 21-24. doi: 10.3969/j.issn.2095-476X.2012.05.005

ZHANG Wei-na, DAI Zeng-ying, FENG Jian-ling, et al. The effect of chitosan on the preservation of fresh cut apple[J]. Journal of Light Industry, 2012, 27(5): 21-24. doi: 10.3969/j.issn.2095-476X.2012.05.005

Citation: ZHANG Wei-na, DAI Zeng-ying, FENG Jian-ling, et al. The effect of chitosan on the preservation of fresh cut apple[J]. Journal of Light Industry, 2012, 27(5): 21-24. doi: 10.3969/j.issn.2095-476X.2012.05.005

壳聚糖对鲜切苹果的保鲜效果

山东轻工业学院食品与生物工程学院, 山东济南 250353;
山东省微生物工程重点实验室, 山东济南 250353

通讯作者: 李迎秋

基金项目: 山东省科技发展计划项目(2010GNC10917,2011GGH22110)
中图分类号: TS205

The effect of chitosan on the preservation of fresh cut apple

College of Food and Bioeng., Shandong Polytechnic Univ., Ji'nan 250353, China;
Shandong Provincial Key Lab. of Microbial Eng., Ji'nan 250353, China

Corresponding author: LI Ying-qiu,

Received Date: 2012-05-18
Available Online: 2012-09-15
CLC number: TS205

摘要: 以鲜切苹果为实验原料,分别用1%醋酸配制不同浓度的壳聚糖溶液浸泡鲜切苹果,在0℃和25℃条件下保存,考察可滴定酸含量、褐变度、失重率.实验结果表明,在0℃条件下,壳聚糖浓度为1.63%,浸泡时间为90 s时保鲜效果最佳.
- 壳聚糖 /
- 苹果保鲜 /
- 褐变度
Abstract: With fresh cut apple as the test raw material,different concentration chitosan solution was prepared with acetic acid of 1%.The fresh cut apple was preserved in 0℃ and 25℃ after daubing the fresh cut apple chitosan solution.Titratable acid,browning degrees,and loss ratio were measured in a certain interval of time.The results showed that the preservation effect was the best when chitosan concentration was 1.63% at 0℃ and 90 s.
- chitosan /
- apple preservation /
- browning degrees
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