Abstract:

The effect of konjac glucomannan (KGM) coating at different concentrations on quality preservation of cow horn
pepper was studied and the underlying mechanism was also explored. The cow horn pepper fruits were washed with 0.1%
NaClO and treated with konjac glucomannan at different concentrations (3, 6 g/L and 9 g/L) at room temperature (20 ℃ ± 3 ℃),
respectively. The optimal concentration of KGM was determined through measuring various quality indicators periodically.
The activities of SOD and CAT, and MDA content were measured. It was found that konjac glucomannan coating could
inhibit weight loss, maintain higher levels of lightness, decrease respiration rate, decline the degradation of chlorophyll, and
delay the decrease of vitamin C and soluble protein content. In addition, MDA content was reduced, and the activities of
SOD and CAT were enhanced, which were associated with delaying the senescence of cow horn pepper by konjac glucomannan
coating, and 6 g/L konjac glucomannan had the best effect.

Key words: cow horn pepper, konjac glucomannan, coating, preservation