Effect of seaweed polysaccharide composite coating on preservation of pepper

CHENG Li-lin; NIE Xiao-bao; WANG Qing-guo; ZHANG Yu-han; SUN Xiao-di; ZHANG Chang-feng

doi:10.13386/j.issn1002-0306.2015.07.063

CHENG Li-lin, NIE Xiao-bao, WANG Qing-guo, ZHANG Yu-han, SUN Xiao-di, ZHANG Chang-feng. Effect of seaweed polysaccharide composite coating on preservation of pepper[J]. Science and Technology of Food Industry, 2015, (07): 342-345. DOI: 10.13386/j.issn1002-0306.2015.07.063

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Effect of seaweed polysaccharide composite coating on preservation of pepper

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Seaweed polysaccharide composite coating with different concentrations was used for film-coating preservation of pepper during room temperature storage. The effect of composite coating membrane on pepper peroxidase,superoxide dismutase,chlorophyll,VC,weight loss rate,and rotting rate were investigated.The results indicated that the weight loss and rotting rate of pepper were significantly relieved; POD and SOD activity were reduced.Meanwhile,levels of chlorophyll and VCcontent of pepper were maintained high. The optimum proportion of seaweed polysaccharide,chitosan and konjac glucomannan of composite coating was 2%,0.4% and 0.2%,respectively.

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Effect of seaweed polysaccharide composite coating on preservation of pepper

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