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殼聚糖添加納米碳酸鈣助劑對鮮切山藥品質(zhì)的影
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of Chitosan Coating with Nano-CaCO3 Appendix on Quality of Fresh Cut Yam
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    摘要:

    為了探索納米碳酸鈣助劑對鮮切山藥保鮮效果的影響，研究了殼聚糖添加納米碳酸鈣助劑對鮮切山藥在10℃下品質(zhì)的影響,。結(jié)果表明,，殼聚糖添加納米碳酸鈣助劑處理后鮮切山藥的總酸度、Vc含量和L值分別比單獨使用殼聚糖高10.5%,、8.4%和6.9%,；失重率和總酚含量分別比單獨使用殼聚糖低9.2%和8.3%。殼聚糖添加納米碳酸鈣助劑可顯著抑制多酚氧化酶和過氧化物酶活性,，延緩果實褐變,，延長貨架期。添加納米碳酸鈣助劑可顯著提高殼聚糖對鮮切山藥的保鮮效果,。

    Abstract:

    In order to determine the effectiveness of nano-CaCO3 appendix on chitosan, fresh cut yam were treated by chitosan coating with nano-CaCO3 appendix before stored at 10℃. The results indicate the titratable acidity (TA), Vitamin C content and L value of treated fruit by chitosan coating with nano-CaCO3 appendix was 10.5%, 8.4% and 6.9% higher than that of chitosan coating fruit, while the weigh loss and total phenolic content were 9.2% and 8.3% less than that of chitosan coating fruit. It also inhibited the activities of polyphenol oxidase (PPO) and peroxidase (POD) maintained lower level of BI and prolonged shelf-life. Therefore, chitosan modified with nano-CaCO3 have potential use in fresh cut yam storage.

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羅自生,徐曉玲,徐庭巧,解靜.殼聚糖添加納米碳酸鈣助劑對鮮切山藥品質(zhì)的影[J].農(nóng)業(yè)機械學報,2009,40(4):125-128. of Chitosan Coating with Nano-CaCO3 Appendix on Quality of Fresh Cut Yam[J]. Transactions of the Chinese Society for Agricultural Machinery,2009,40(4):125-128.

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