壳聚糖与柠檬酸复配涂膜液对草莓保鲜效果的研究

将草莓分别进行壳聚糖1%-柠檬酸2 %、壳聚糖1%-柠檬酸3 %、壳聚糖1%-柠檬酸4 %、空白对照4种方式涂膜处理,于4 ℃下贮藏5 d,对其采后生理指标(颜色、硬度、腐烂率、可溶性固形物、呼吸强度、过氧化物酶和多酚氧化酶活性等)进行测定。结果表明:壳聚糖涂膜能减缓草莓贮藏过程中的褐变程度,延缓草莓果肉的软化,降低草莓的腐烂率;壳聚糖处理的草莓样品组的呼吸强度分别由32.65,33.59,32.31 mL·(kg·h)^-1升至69.98,62.42,64.63 mL·(kg·h)^-1,而对照组的呼吸强度升至83.98 mL·(kg·h)^-1,其中壳聚糖1%-柠檬酸4 %涂膜液的保鲜效果最好。

Study on The Fresh-keeping Effects of Chitosan and Citric Acid Complex Films on Strawberry

To determine of physiological and biochemical indexes (such as color, hardness, rotting rate, soluble solids, respiratory rate, peroxidase (POD) and polyphenol oxidase (PPO) activity ) of strawberry, we conduct the treatments with strawberry under concentration of 1% chitosan and citric acid of different concentration (2%, 3%, 4% and water )different concentration of 1% chitosan and citric acid of different concentration (2%, 3%, 4%) during storage at for 5 days. Experimental results showed that chitosan treatments have better fresh effects for strawberry in the storage The treatment with chitosan coating can decrease the degree of browning, slow down the softening and reduce the rotting rate. The respiratory rate of the sample by chitosan coating is increased from 32.65ml/(kg·h), 33.59ml/(kg·h), 32.31ml/(kg·h)to 69.98ml/(kg·h), 62.42ml/(kg·h), 64.63ml/(kg·h)respectively, from o day to the fifth day, by comparing with the control sample reaching 83.98ml/(kg·h) at the fifth day, the treatment of 1%- chitosan - 4%citric acid have the best fresh-keeping effect.remarkable compared with the control sample reached 83.98ml/(kg·h) at the fifth day, the treatment of 1%- chitosan - 4%citric acid have the best effect.