壳聚糖纳米乳剂对火龙果保鲜效果分析OACSTPCD

In order to test the preservation effect of self-made chitosan nanoemulsion in the laboratory,the physiological and biochemical indicators of the preserved pitaya during storage were determined.The results showed that chitosan nanoemulsion could maintain the mass fraction of soluble sugar and titratable acid,and the mass fraction of soluble sugar and titratable acid in the chitosan nanoemulsion(CS)group were consistent-ly higher than those in the blank control(CK)group(P＜0.05).Chitosan nanoemulsion could slow down the oxidative decomposition of Vc,and the mass fraction of Vc in the CS group was significantly higher than that in the CK group(P＜0.05)when stored for 3-7 d.Chitosan nanoemulsion could enhance free radical scavenging ability of 1,1-diphenyl-2-trinitrophenylhydrazine(DPPH),and the DPPH free radical scavenging rate in the CS group reached its maximum value of 19.69％when stored for 9 d,significantly higher than that of 6.15％in the CK group(P＜0.05).There were varying degrees of differences between the CS group and the CK group in terms of soluble solid mass fraction,pH value and antibacterial activity.When stored for 11 d,the decay rate in the CK group was 93.33％,while the CS group was 66.67％.