安徽农业科学2009，Vol.37Issue(20)：9637-9638,2.
壳聚糖涂膜对砀山酥梨保鲜效果的研究
Study on the Effect of Chitosan Coating Treatment on Dangshan Pear Fresh-keeping
摘要
Abstract
[Objective]The reference for the shelf life-prolonging of Dangshan pear was provided. [Method] The Dangshan pear being taken as experimental material, the effect of coating treatment with the different concentrations of chitosan on its storage and the change of physiological character under the cold storage was studied. [Results] In cold condition, the good film formation for the best preservation of total content of sugar in Dangshan pear was in the condition of 2.0% chitosan coating treatment, which could prevent water evaporation. The loss of vitamin C(Vc) could be reduced under the treatments and the best result was from the coating treatment with the concentration of 2.0% chitosan and then 1.5% chitosan. The treatment of 2.0% chitosan could effectively inhibit the pear respiration, which could reduce the acid consumption of Dangshan pear itself. The treatment of 1.0% chitosan was not effective on its fresh-keeping because of its relatively high mobility and the treatment of 2.5 % chitosan was too viscosity to impede O2 outside into the fruit, making total content of acid in it to be significantly declined. [Conclusion] The coating treatment of 2.0% chitosan could extend the shelf-life of Dangshan pear.关键词
砀山酥梨/壳聚糖/涂膜/保鲜Key words
Dangshan pear/ Chitosan/Coating/ Preservation分类
农业科技引用本文复制引用
SHI Hong-wei..壳聚糖涂膜对砀山酥梨保鲜效果的研究[J].安徽农业科学,2009,37(20):9637-9638,2.基金项目
安徽省教育厅自然科学研究计划项目(2006KJ161B) （2006KJ161B）
安徽省高校青年教师科研资助计划项目(2007jql165). （2007jql165）
