不同黏度壳聚糖涂膜对辣椒保鲜及采后生理的影响

以转红期辣椒为试材,采用浓度为1％的不同黏度壳聚糖进行涂膜,研究了壳聚糖对贮藏期辣椒失重率、后熟指数、可溶性固形物、可溶性糖、叶绿素及VC含量的影响.结果表明:采用壳聚糖涂膜可显著缓解辣椒失重和后熟,减少可溶性固形物、可溶性总糖、果糖和蔗糖的呼吸消耗,保持较高的叶绿素和VC含量.随壳聚糖黏度增加,涂膜作用越加明显.保鲜...

Effects of chitosan coatings at different viscosity on preservation and postharvest physiology of pepper

The effects of chitosan coatings at 1% with different viscosity were studied on the preservation and postharvest physiology of pepper fruit at the phase of turning-red,which included of the weight loss rate,ripening index,the contents of TSS(total soluble solids),total sugar,fructose,sucrose,chlorophyll and VC.The results showed chitosan coatings significantly decreased the weight loss and fruit ripening.The coating reduced the respiration consume of TSS,total sugar,fructose and sucrose of fruit,and inhibited the decrease of chlorophyll and VC contents.Moreover,the effects of coating were better and better with the increasing of chitosan viscosities.The viscosity from 196 cps to 310 cps had a better preservation effect than 28 cps coating which had a higher weight loss rate.No rotten peppers were found when the coating viscosity was oversize.It is suggested that the chitosan coating at 1% with viscosity of 310 cps show a satisfied preservation effect on pepper fruits.