Orthogonal Array Design for Optimization of Konjac-Glucomannan Blend Film Formulation and Its Preservative
Effect on Bell Pepper (Capsicum annum L.) Fruits

doi:10.7506/spkx1002-6630-201212065

Abstract

Abstract: A five-variable, two-level orthogonal array design was employed to optimize the formulation of edible blend films based on konjac glucomannan (KGM) for bell pepper fruits. Besides, the effect of KGM-based edible blend films on aging index, malondialdehyde (MDA) content, vitamin C content and chlorophyll content was investigated during storage of bell pepper fruits at (9 ± 1 )℃. The results showed that the formula for KGM-based edible blend films was 8 g/L KGM, 0.35% glycerol, 1.0 g/L kojic acid, 0.4 g/L EDTA and 0.1 g/L vitamin C. After 30 d storage, the aging index, MDA content, vitamin C content and chlorophyll content of bell pepper fruits treated with KGM-based edible blend films were 0.32, 0.87 nmol/g, 25.0 mg/100 g and 0.08 mg/g, respectively, indicating that KGM-based edible blend films are better for preserving bell pepper fruits compared to control samples.

Key words: konjac glucomannan, blend films, pepper fruit, preservation

CLC Number:

ZHANG Yan-mei，WANG Hui，QIN Wen. Orthogonal Array Design for Optimization of Konjac-Glucomannan Blend Film Formulation and Its Preservative Effect on Bell Pepper (Capsicum annum L.) Fruits[J]. FOOD SCIENCE, 2012, 33(12): 313-317.

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Orthogonal Array Design for Optimization of Konjac-Glucomannan Blend Film Formulation and Its Preservative Effect on Bell Pepper (Capsicum annum L.) Fruits

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