食品工程畢業(yè)論文殼聚糖涂膜對(duì)青椒的保鮮技術(shù)

1、畢業(yè)論文畢業(yè)論文畢業(yè)論文畢業(yè)論文論文題目：殼聚糖涂膜對(duì)青椒的保鮮技術(shù)所在學(xué)院：食品工程分院專(zhuān)業(yè)班級(jí)：學(xué)生：指導(dǎo)教師：二0一七年三月殼聚糖涂膜對(duì)青椒的保鮮技術(shù)I殼聚糖涂膜對(duì)青椒的保鮮技術(shù)摘要：以殼聚糖為成膜材料，制作青椒的保鮮涂膜，以失重率、VC含量、葉綠素含量、腐爛率為指標(biāo)進(jìn)行測(cè)定，對(duì)比露天存放的青椒和涂有殼聚糖涂膜的青椒，研究殼聚糖涂膜對(duì)青椒保鮮作用的影響。實(shí)驗(yàn)結(jié)果表明，涂有殼聚糖涂膜的青椒，失重率、腐爛率明顯降低，同時(shí)也延緩了VC含

2、量和葉綠素含量的下降，證明殼聚糖涂膜對(duì)青椒具有一定的保鮮作用。關(guān)鍵詞關(guān)鍵詞：青椒殼聚糖保鮮PreservationtechnologyofchitosancoatingofgreenpeppersAbstract:UsingchitosanasmembranematerialFreshkeepingfilmproductionofgreenpepperTakingtheweightlossrateVCcontentchlophyllco

3、ntentThedecayrateastheindexdeterminationComparisonofopenstageofgreenpeppergreenpeppercoatedwithchitosancoatingEffectofchitosancoatingonpreservationeffectsofgreenpepper.Theexperimentalresultsshowthatcoatedwithchitosancoat

4、ingofgreenpepperTherateofweightlossdecayratedecreasedAtthesametimealsodelayedthedecreaseofVCcontentchlophyllcontentProofofchitosancoatinghascertainpreservativeeffectongreenpepper.Keywds:greenpepper；chitosan；retainfreshne