壳寡糖处理对柑桔果实贮藏品质的影响

Effect of chito-oligosaccharide treatment on storage quality of citrus fruit

以1.5%(g/g)壳寡糖浸泡处理柑桔果实1min,以清水处理为对照,取出晾干,贮存于20℃,85%～95%RH条件下,研究壳寡糖对柑桔果实贮藏品质的影响。研究结果表明:1.5%壳寡糖处理可以有效降低柑桔果实贮藏过程中的失重率,保持较高的固酸比,延缓柑桔果实组织中还原型抗坏血酸和可溶性蛋白含量的下降,并能降低柑桔果实贮藏期的发病率。说明1.5%壳寡糖处理对柑桔果实贮藏品质的保持具有较好的效果,为壳寡糖作为生物保鲜剂在柑桔保鲜上的应用提供一定的理论依据。

To study the effect of chito-oligosaccharide treatment on the storage quality of citrus fruits, the citrus fruits were dipped into 1.5% （g/g）chito-oligosaccharide for 1min and then given a air drying.Control fruits were dipped into water for 1 min.Then the fruits were stored at 20℃, RH 85% ~95%.The results indicated that 1.5% （g/g） chito-oligosaccharide treatment could effectively inhibit the increase of the weight loss of citrus fruits during storage, and maintained the high level of sugar acid ratio.1.5 % （g/g）chito-oligosaccharide treatment also delayed the decay and decrease of ascorbic acid and soluble protein content of citrus fruits.It was suggested that 1.5% concentration of chito-oligosaccharide performed good effect on the storage quality of citrus fruits,which provided some theoretical basis for the use of chito-oligosaccharide in the preservation of citrus fruits as one kind of biological antistaling agent.