壳聚糖涂膜对黄花梨常温贮藏效果的影响

以黄花梨果实为试材,采用浓度0%,0.5%,1.0%,1.5%,2.0%壳聚糖溶液浸泡黄花梨果实1min,在室温下贮藏16d,研究了壳聚糖涂膜处理对黄花梨果实贮藏品质的影响.试验结果表明:与清水处理相比,4种壳聚糖涂膜处理均可不同程度降低果实的失重率和腐烂率,抑制果实贮藏后期可溶性固形物、可滴定酸和维生素C含量下降,保持果实较好的硬度,从而延缓了果实的成熟衰老.其中1.0%壳聚糖涂膜处理的果实贮藏16d,其腐烂率和失重率分别为12.8%和3.34%,而对照的分别是27.3%和6.46%,与对照的差异显著,果实品质好,保鲜效果最佳.

Effect of Chitosan Coating on Huanghua Pear Fruit Stored at Room Temperature

Huanghua pear fruit was immersed chitosan solutions (CTS) at a concentration of 0%, 0.5%, 1.0%, 1.5% or 2.0% for 1 min to form a coating and then stored at room temperature for 16 days. Com-pared with the control, the 4 CTS treatments decreased weight loss and fruit rot, maintained a relatively high TSS (total solid substance) content, titratable acid content and Vc content of the fruit during stor-age, kept satisfactory firmness and quality, and effectively delayed the senescence of the fruit. The treat-ment of 1.0% chitosan coating had the best fresh--keeping quality, with a decay rate of 12.8% and a weight loss rate of 3.34% after 16 days of storage, being 27.3% and 6.46%, respectively of the control.