摘要
将经过 50℃热处理 6 0min的“青扎”板栗浸渍于商品壳聚糖涂膜剂中浸渍 15s,与 50℃热处理 6 0min的果实及未处理果实进行对照 ,样品均置于 0± 1℃的冷柜中冷藏 ,观察不同贮藏时期SOD活性、呼吸强度及腐烂率和失重率变化 .结果表明 :热处理结合壳聚糖处理在贮藏过程中控制了板栗果实的呼吸强度和失重 ,并保持较高的SOD活性 ,随着贮藏时间的延长 ,SOD活性呈现逐渐下降趋势 ,腐烂率均显著低于CK ,也低于单独进行热处理的果实 .
The‘qingzha'chestnut dipped in chitosan coating for 15s after treated in hot water at 50℃ for 60 min was used for studying the storage effect and postharvest physiology. It was indicated that the heat treatment combined with chitosan coating depressed the respiration rate and total weight loss rate,and a relative higher SOD activity was maintained during storage,the SOD activity of all the heat treatments dropped gradually with prolonging of storage,it's decay rate were lower than the chestnut with single heat treatment and those lacking heat treatment.
出处
《韶关学院学报》
2003年第12期79-82,共4页
Journal of Shaoguan University
关键词
板栗
热处理
壳聚糖
贮藏
chestnut
heat treatment
chitosan coating
storage
