| 1-MCP·Me-JA及壳聚糖涂膜保鲜菜用大豆效果研究 |
| |
| 引用本文： | 黄月琴,盛玮,郭春凤,谢影.1-MCP·Me-JA及壳聚糖涂膜保鲜菜用大豆效果研究[J].安徽农业科学,2011,39(29):18233-18235. |
| |
| 作者姓名： | 黄月琴 盛玮 郭春凤 谢影 |
| |
| 作者单位： | 淮南师范学院化学与化工系,安徽淮南,232001 |
| |
| 基金项目： | 安徽省优秀青年人才基金项目(2010SQRL166) |
| |
| 摘 要： | 目的]研究1-甲基环丙烯（I-MCP）、茉莉酸甲酯（Me-JA）和壳聚糖3种保鲜剂在低温条件下对菜用大豆的保鲜效应。方法]配制不同浓度的1-甲基环丙烯、茉莉酸甲酯和壳聚糖溶液对菜用大豆荚进行处理,在（1±1）℃条件下,定期测定其主要生理生化指标变化。结果]1.5%壳聚糖处理的豆荚保水性最好,失重率和腐烂率最小;1μmol/L 1-MCP处理的豆荚叶绿素含量在贮藏期间损失是最小的;10μmol/L Me-JA处理的大豆在VC和蛋白质含量变化方面表现出最佳效果。结论]菜用大豆保鲜为一项综合性的工作,需要进行更深入研究。
|
| 关 键 词： | 菜用大豆 壳聚糖 1-甲基环丙烯 茉莉酸甲酯 保鲜 |
Study on Freshening Effect of 1-MCP,Me-JA and Chitosan Film Coating on Vegetable Soybean |
| |
| HUANG Yue-qin et al.Study on Freshening Effect of 1-MCP,Me-JA and Chitosan Film Coating on Vegetable Soybean[J].Journal of Anhui Agricultural Sciences,2011,39(29):18233-18235. |
| |
| Authors: | HUANG Yue-qin |
| |
| Institution: | HUANG Yue-qin et al(Department of Chemistry and Chemical Engineering,Huainan Normal University,Huainan,Anhui 232001) |
| |
| Abstract: | Objective] The study aimed to validate the preservation effect of 1-MCP,Me-JA and chitosan under low temperature on vegetable soybean.Method] Different concentrations of l-MCP,Me-JA and chitosan were used on vegetable soybean at temperature(1±1)℃,and the main physiological and biochemical indices were detected during preservation.Result] The results showed that the vegetable soybean treated with chitosan of 1.5% had the best effect in retention,and showed lowest rate of soybean rot and weight loss rate.The vegetable soybean treated with 1-MCP of 1 μmol/L had the lowest of chlorophyll content during storage.We found that the effect of 10 μmol/L Me-JA concentration was the best of VC and protein content.Conclusion] The preservation of vegetable soybean was a comprehensive work and it needed in-depth study. |
| |
| Keywords: | Vegetable soybean Chitosan 1-Methylcyelopropene(1-MCP) Methyl Jasmonate(Me-MJ) Preservation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
