壳聚糖添加纳米碳酸钙助剂涂膜对葡萄品质的影响

Effect of chitosan coating added nano-calcium carbonate on quality of grapes

以壳聚糖和纳米碳酸钙为主要成份制成保鲜剂,并以涂膜形式用于葡萄保鲜。实验主要探讨了壳聚糖和纳米碳酸钙保鲜膜的保鲜机理与效果。经过浓度为2.0%的壳聚糖和浓度为0.03%的纳米碳酸钙处理的葡萄在常温下贮藏20 d后,可溶性固体物含量为10.57%,呼吸强度为4.61 mg.kg-1h-1,酸含量为0.55%,还原糖含量为14.10%,Vc含量为4.8 mg/100 g,总体优于其它浓度组和对照组。而在4℃冷藏条件下,浓度为1.5%壳聚糖和浓度为0.03%纳米碳酸钙处理的葡萄,可溶性固体含量为10.70%,呼吸强度为5.00 mg.kg-1h-1,酸含量为0.55%,还原糖含量为14.13%,Vc含量为4.9 mg/100 g,此浓度为最佳浓度。所以在冷藏条件下可选择1.5%壳聚糖和0.03%纳米碳酸钙涂膜贮藏。

Preservative has been made from chitosan and nano-calcium carbonate to form a coating on grapes to keep them fresh. The experiments focused on preservation mechanism and effect of the agent of the chitosan and nano-calcium carbonate. After treated with 2.0% of ehitosanand and 0.03% of nano-calcium carbonate, and stored at room temperature for 20 days, soluble solids content was 10.57% , respiratory intensity was 4.61 mg ·kg^-1h^-1 , acid content was 0.55% , reducing sugar content was 14. 10% and Vc content was 4.8 mg/100 g. So the concentration overall was superior to other testing groups and the control group. After treated under cold conditions of 4 ℃, 1. 5% of chitosan and 0.03% of nano-calcium carbonate, soluble solids content was 10.70% , respiratory intensity was 5.00 mg·kg^-1h^-1 , acid content was 0.55% , reducing sugar content was 14.13% and Vc content was 4.9 mg/100 g. Thus, with cold storage, 1.5% of chitosan and 0.03% of nano-calcium carbonate is the best formula.