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

doi:10.7506/spkx1002-6630-20190617-178

Abstract

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

CLC Number:

TS255.36

LI Yang, DENG Lingli, XU Xiaohui, FENG Fengqin. Effect of Compound Nα-Lauroyl-L-Arginate Ethylester Preservative on the Preservation of Green Bell Pepper[J]. FOOD SCIENCE, 2020, 41(11): 201-206.

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

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