壳聚糖/纳米材料复合涂膜用于猕猴桃保鲜的研究

Research on the Fresh-keeping of Kiwi Fruit with Coating Agents of Chitosan and Nanophase Materials

将壳聚糖分别与改性后的纳米SiOX和纳米TiO2混合制备成涂膜液,在室温条件下,进行猕猴桃的保鲜实验。测定了猕猴桃贮藏期间的感官、失重率和Vc等变化情况。实验结果表明,经壳聚糖/纳米TiO2和壳聚糖/纳米SiOX复合涂膜处理的猕猴桃在室温贮藏10 d后,与空白组相比,感官评价较优,失重率分别低0.46%和0.21%,Vc含量分别高8.74%和2.94%,达到了较好的保鲜效果。

In this research,one coating film was prepared by chitosan and modified nano-SiOX,and another was prepared by chitosan and modified nano-TiO2.The organoleptic evaluation,weight loss,vitamin C of composite coating film on preservation of kiwifruit were investigated at room tempreture.The organoleptic evaluation,the weightlessness rate and the content of vitamin C of kiwifruit were measured after stored 10 d at the room temperature.The results indicated that,the organoleptic evaluation is better,the weight loss rates were 0.46% and 0.21% lower,and the content of Vc were 8.74% and 2.94% higher than the control group with nano-TiO2/CTS and nano-SiOX/CTS,the effect of fresh-keeping is good.