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首页> 外文期刊>Journal of food quality >A COMPARISON OF LIPID AND LIPID/HYDROCOLLOID BASED COATINGS TO EVALUATE THEIR EFFECT ON POSTHARVEST QUALITY OF GREEN BELL PEPPERS
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A COMPARISON OF LIPID AND LIPID/HYDROCOLLOID BASED COATINGS TO EVALUATE THEIR EFFECT ON POSTHARVEST QUALITY OF GREEN BELL PEPPERS

机译:脂质和基于脂质/水胶体的涂层的比较,以评估其对青花椒收获后品质的影响

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摘要

Maintaining quality of harvested fruit and vegetables is a challenge. The study investigated the effects of two lipid and lipid/hydrocolloid based coatings on maintaining post harvest quality of green bell peppers. Quality characteristics measured during the 4-week storage period included: respiratory rate, moisture content (weight loss), chlorophyll content, puncture force, ascorbic acid (AA) and dehydroascorbic acid (DHA) contents. No significant differences (P>0.05) between uncoated and coated peppers were noted for respiration rate, puncture force, chlorophyll content, and AA. Significant differences (P<0.05) were found in moisture content and DHA content in the uncoated and coated peppers. Continued research is needed in creating more sophisticated bilayer coatings to enhance product shelf-life.
机译:维持收获的水果和蔬菜的质量是一个挑战。该研究调查了两种脂质和脂质/水胶体基涂料对维持青椒收获后品质的影响。在4周的存储期内测得的质量特征包括:呼吸频率,水分含量(失重),叶绿素含量,穿刺力,抗坏血酸(AA)和脱氢抗坏血酸(DHA)含量。未包衣和包衣的辣椒的呼吸速率,穿刺力,叶绿素含量和AA均无显着差异(P> 0.05)。在未涂层和涂层辣椒中,水分含量和DHA含量存在显着差异(P <0.05)。在创建更复杂的双层涂层以延长产品保质期方面,需要继续进行研究。

著录项

  • 来源
    《Journal of food quality》 |2002年第2期|107-116|共10页
  • 作者单位

    Department of Human Nutrition Foods and Exercise Room 335A Wallace Hall (0430) Virginia Polytechnic Institute and State University Blacksburg VA 24061;

    Department of Human Nutrition Foods and Exercise Room 335A Wallace Hall (0430) Virginia Polytechnic Institute and State University Blacksburg VA 24061;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
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