FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (11): 201-206.doi: 10.7506/spkx1002-6630-20190617-178

• Packaging & Storage • Previous Articles     Next Articles

Effect of Compound Nα-Lauroyl-L-Arginate Ethylester Preservative on the Preservation of Green Bell Pepper

LI Yang, DENG Lingli, XU Xiaohui, FENG Fengqin   

  1. (1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; 2. College of Biological Science and Technology, Hubei Minzu University, Enshi 445000, China; 3. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
  • Online:2020-06-15 Published:2020-06-22

Abstract: In order to study the application of Nα-lauroyl-L-arginate ethylester (LAE) in the preservation of green bell pepper, compound preservatives containing LAE, sodium methylparaben and chitosan were formulated and optimized, and its preservation effect on green bell pepper was evaluated by determining the percentage of marketable fruit, decay index, mass loss rate, firmness, and the contents of ascorbic acid and chlorophyll. The results showed that the optimized formulation consisted of 700 μg/mL LAE, 100 μg/mL sodium methylparaben and 10 mg/mL chitosan. The compound preservative increased the percentage of marketable fruit, and decreased decay index and the loss of ascorbic acid and chlorophyll, thereby having a significant effect on preserving the quality of green bell pepper during postharvest storage.

Key words: Nα-lauroyl-L-arginate ethylester, green bell pepper, preservation

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