In order to explore an effective method to prolong the shelf life of sweet pepper, physicochemical characteristics and nutritional ingredients, such as weight loss rate, activities of scavenger antioxidant enzymes-peroxidase (POD) and the contents of chlorophyll and VC, of sweet pepper coated with chitosan-ginger oil during storage of 35 days at 8℃ were investigated. The results showed that 0.1% (volume fraction) chitosan-ginger oil coating treatment exhibited the best fresh-keeping effect, with low weight loss rate and high activities of POD. The VC and chlorophyll contents were maintained, and the total plate count was inhibited. Furthermore, malondialdehyde (MDA) and electrolyte leakage contents in peppers with chitosan-ginger oil coating were increased, but were still lower than in control samples. This conclusion provides a direction for the application of chitosan composite coating, and a reference for the preservation of sweet pepper in the future.
ZHANG Yibin
,
JIA Xiaoyu
. Effects of chitosan coating enriched with ginger oil on qualitative properties of sweet pepper[J]. Food and Fermentation Industries, 2019
, 45(22)
: 228
-232
.
DOI: 10.13995/j.cnki.11-1802/ts.021615
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