摘要
以梅杏为试材,用浓度为0.5、0.75、1.0g/L壳聚糖浸果实1min后进行冷藏,研究壳聚糖处理对梅杏采后贮藏品质的影响。结果表明,以0.75g/L壳聚糖处理效果较好,可降低梅杏的呼吸强度和失重率,抑制细胞膜透性和丙二醛含量的增加,保持较高的硬度、可溶性固形物、可滴定酸、Vc含量,减少梅杏腐烂发生,从而延长贮藏期。
With apricot fruits as the tested materials, the fruits of apricot stored after being soaked with chitosan at 0.5, 0.75 and 1.0 g/L for 1 min, and then stored under the cold temperature of 0 ℃ to study the effect of chitosan on the storage of harvested fruits of apricot fruits. The results showed that chitosan treatment at 0.75 g/L could reduce respiration rate and the weight loss rate, restrain the increase of rate of the relative conductivity and the malondialdehyde content of the fruit, maintain higher the firmness, soluble solid content, contents of titratable acid and Vc. Therefore it could decreased the rot rate of the fruit during cold storage period and prolong its storage period.
出处
《食品科技》
CAS
北大核心
2011年第4期28-31,共4页
Food Science and Technology
关键词
壳聚糖
梅杏
贮藏
品质
chitosan
apricot
storage
quality
