食品工业科技2017，Vol.38Issue(9)：257-260,4.DOI:10.13386/j.issn1002-0306.2017.09.040
壳聚糖-山梨酸钾复合涂膜对鲜果枸杞保鲜品质的影响
Effect of chitosan-potassium sorbate compound liquid film coating on preservation of fresh wolfberry
摘要
Abstract
Research on the effect of different chitosan compound fluid films on preservation of fresh wolfberry was carried out.The hardness,electrical conductivity,soluble solids content,PPO and POD enzyme activity,VC content of fresh wolfberry were detected once a day at normal temperature of 25 ℃ to select the best chitosan compound liquid.The results showed that 1.0％ chitosan and 0.1％ potassium sorbate mixed with acetic acid of pH4.0 had the best preservation effect.The fresh wolfberry could be preserved for 7 days at normal temperature of 25 ℃ and the cell permeability,hardness,electrical conductivity,soluble solids content and VC content could be kept well.The fruit senescence was put off and storage period of fresh wolfberry was extended.关键词
鲜果枸杞/壳聚糖/涂膜/保鲜Key words
fresh wolfberry/chitosan/coating/preservation分类
轻工纺织引用本文复制引用
禄璐,张曦燕,李晓莺,何军..壳聚糖-山梨酸钾复合涂膜对鲜果枸杞保鲜品质的影响[J].食品工业科技,2017,38(9):257-260,4.基金项目
一二三产业融合发展农业技术推广示范项目(YES-16-0506) （YES-16-0506）
宁夏农林科学院科技创新先导资金项目(NKYJ-16-05、NKYZ-16-05). （NKYJ-16-05、NKYZ-16-05）
