Effect of Chitosan Coating on Freshness-keeping of Pepper
Author(s): DAI Xiao-mei, LING Li, JIANG Li, YU Zhi-fang
Pages: 47-50,55
Year: 2015 Issue: 7
Journal: China Condiment
Keyword: pepper; chitosan; storage; quality;
Abstract: The experiment is carried out to investigate the effect of chitosan on postharvest physiology and quality of pepper (Sujiao 5).Peppers are dipped into chitosan (0.5%,1%,1.5% respectively) and then stored at (1 5 ± 5 )℃,the results demonstrate that chitosan coating could slow down the respiratory rate effectively and inhibit the loss of decay and weight,maintain epidermal green,keep higher content of chlorophyll and Vc,and POD activity of peppers.Among all concentration,1 .5% is the best.
Pages: 47-50,55
Year: 2015 Issue: 7
Journal: China Condiment
Keyword: pepper; chitosan; storage; quality;
Abstract: The experiment is carried out to investigate the effect of chitosan on postharvest physiology and quality of pepper (Sujiao 5).Peppers are dipped into chitosan (0.5%,1%,1.5% respectively) and then stored at (1 5 ± 5 )℃,the results demonstrate that chitosan coating could slow down the respiratory rate effectively and inhibit the loss of decay and weight,maintain epidermal green,keep higher content of chlorophyll and Vc,and POD activity of peppers.Among all concentration,1 .5% is the best.
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