Effect of chitosan-potassium sorbate compound liquid film coating on preservation of fresh wolfberry
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摘要: 研究不同壳聚糖复合液涂膜对枸杞鲜果保鲜效果的影响。设置不同浓度壳聚糖复合液处理枸杞鲜果,常温25℃下,每隔1 d测定枸杞鲜果的硬度、电导率、可溶性固形物、PPO酶活、POD酶活、V_C含量,筛选出最佳壳聚糖复合液。结果表明:1.0%壳聚糖与0.1%山梨酸钾混合,醋酸调节p H至4.0其保鲜效果最好,常温25℃下可贮藏7 d,保持果肉细胞膜通透性,维持果实硬度、电导率、可溶性固形物,V_C损失最小,延缓果实衰老,延长枸杞鲜果贮藏期。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 p H4.0 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.
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Keywords:
- fresh wolfberry /
- chitosan /
- coating /
- preservation
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