| 溶菌酶涂膜保鲜蔬菜的研究 |
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| 引用本文： | 王明力,唐维媛,黄静,杨丽娜.溶菌酶涂膜保鲜蔬菜的研究[J].贵州工业大学学报(自然科学版),2003,32(5):29-32,36. |
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| 作者姓名： | 王明力 唐维媛 黄静 杨丽娜 |
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| 作者单位： | 1. 贵州工业大学发酵工程与生物制药省级重点实验室,贵州,贵阳,550003
2. 贵州工业大学化学与生物工程学院食品工程99级,贵州,贵阳,550003 |
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| 基金项目： | 贵州工业大学校基金，贵州工业大学校科合基字(2001年)203号 |
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| 摘 要： | 选用溶茵酶作为涂膜材料，对黄瓜进行涂膜保鲜，于室温下贮藏，分别测定黄瓜的失重率，Vc含量和叶绿素含量，并通过观察黄瓜在涂膜期间品质的变化，确定最佳涂膜配方，为黄瓜在室温下短期内贮藏及延长其货架期提供一种新方法。
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| 关 键 词： | 蔬菜 溶菌酶 涂膜保鲜 黄瓜 硬度 失水率 Vc 叶绿素 |
| 文章编号： | 1009-0193(2003)05-0029-04 |
Study on Lysozyme Coating Material in Preservation of Cucumbers |
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| Abstract: | Cucumbers were kept fresh in a solution of lysozyme ester,which formed a coating on the surface of the cucumbers.The treated cucumbers were stored at room temperature,and their weight loss,vitamin C and total chlorophyll were measured during storage.The study of the effect of concentrations of coating agents on cucumber quality determines the optimum ingredients of coating material.As a result,a new method has been offered to prolong the storage period and the shelf life of cucumber at room temperature. |
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| Keywords: | lysozyme cucumbers preservation keep fresh coating material |
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