华侨大学学报（自然科学版）2024，Vol.45Issue(3)：339-350,12.DOI:10.11830/ISSN.1000-5013.202308034
壳聚糖纳米乳剂对火龙果保鲜效果分析
Analysis of Preservation Effect of Chitosan Nanoemulsion on Pitaya
摘要
Abstract
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％.关键词
壳聚糖/纳米乳剂/火龙果/保鲜Key words
chitosan/nanoemulsion/pitaya/preservation分类
轻工纺织引用本文复制引用
郎丹,夏秀红,张彩云,陈思妤,杨润雨,马宁,牛荣丽,唐健红,杜志棍..壳聚糖纳米乳剂对火龙果保鲜效果分析[J].华侨大学学报（自然科学版）,2024,45(3):339-350,12.基金项目
福建省个人/团队特派员项目(2023年度) （2023年度）
华侨大学人才引进项目(600005-12B0087) （600005-12B0087）
