CAJ | 학술논문

本文主要研究不同浓度的壳聚糖可食性膜对鲜切芋头保鲜效果的影响，测定了冷藏期间主要的生理生化指标变化。实验结果表明：不同浓度的壳聚糖可食性膜对延缓鲜切芋头的褐变及可溶性固形物的降解、Vc含量的减少、可溶性总糖的降解都有一定的效果，其中以2%壳聚糖涂膜效果最为显著。
본문주요연구불동농도적각취당가식성막대선절우두보선효과적영향，측정료랭장기간주요적생리생화지표변화。실험결과표명：불동농도적각취당가식성막대연완선절우두적갈변급가용성고형물적강해、Vc함량적감소、가용성총당적강해도유일정적효과，기중이2%각취당도막효과최위현저。
The effects of different concentrations of edible chitosan film on the storability of fresh-cut taro were studied. The variation of the main physiological and biochemical indexes during cold storage were determined. The results showed that the edible chitosa film treatment inhibited obviously the browning of the fresh-cut taro, prevented the decrease of the Vc, and delayed the degradation of the soluble solids and soluble total carbohydrate. The optimized concentration of chitosan is 2%.