食品工业科技Issue(1)：348-351,4.
壳聚糖-纳米氧化锌复合涂膜保鲜砂糖橘的研究
Study on the preservation effect of chitosan and nano-ZnO compound coating on Shatang mandarin
江敏 1叶夏兰 1丘秋洪1
作者信息
- 1. 湛江师范学院化学科学与技术学院,广东高校新材料工程技术开发中心,广东湛江524048
- 折叠
摘要
Abstract
Chitosan was chosen as the main film-forming material,supplemented with nano ZnO to prepare a new type and safe preservative--compound film agent of chitosan-nano ZnO.The preservation effects of coating on Shatang mandarin with chitosan and chitosan-nano ZnO were studied and compared at room condition（temperature 30℃,humidity 85%）.The results showed that the total suger,total acid,VC content and SOD activity were significantly higher than chitosan and control.Respiration rate was lower than chitosan and control,loss weigh rate was 7.6%,fresh fruit was 97%.It was known that chitosan-nano ZnO film could significantly reduce Shatang mandarin post harvest respiration and well keep nutrients of Shatang mandarin.关键词
砂糖橘/壳聚糖/纳米氧化锌/涂膜/保鲜Key words
Shatang mandarin/chitosan/nano zinc oxide/coating/preservation分类
轻工纺织引用本文复制引用
江敏,叶夏兰,丘秋洪..壳聚糖-纳米氧化锌复合涂膜保鲜砂糖橘的研究[J].食品工业科技,2012,(1):348-351,4.
