壳聚糖和二氧化氯对樱桃番茄联合保鲜效果研究

Effects of composite application of chitosan and chlorine dioxide on cherry tomato preserving

以樱桃番茄(Lycopeisicon esculentum Mill)为原料研究壳聚糖和二氧化氯联合保鲜的效果。首先测定单种药物对樱桃番茄失重率和腐烂率的影响,然后通过正交试验评价两种药物混合作用对总酸、总糖和维生素C等与贮存品质相关指标的影响,比较了在顺次处理的组合作用中二氧化氯和壳聚糖不同作用顺序的联合保鲜效果。结果表明,二氧化氯和壳聚糖单独作用时均能显著降低樱桃番茄的腐烂率,并在一定程度上降低失重率;正交试验显示,二氧化氯对维生素C的含量影响最大,而壳聚糖对失重率和总糖含量的影响最大,优化后混合保鲜剂的最佳配方为:壳聚糖浓度1%、二氧化氯浓度10.0 mg/L、乙酸浓度0.5%、浸泡时间3 min;联合作用时,在二氧化氯浸泡之后再进行壳聚糖涂抹能更有效降低腐烂率。试验证明了二氧化氯和壳聚糖联合作用具有可行性。

The aim of this study was to observe the preservation effects on cherry tomato （Lycopeisicon esculentum Mill） when chitosan and C102 were treated by mixture and in sequence. The rates of weight losing and decay were compared when cherry tomatos were treated by chlorine dioxide and chitosan respectively. Orthogonal test was adopted to optimize preservative formulations for the mixture of CIO2 and chitosan according to the containing of total sugar, total acid and vitamin C. The results indicated that both C102 and chitosan could decrease the decay rates significantly, in the mixture of the two agents, C102 had greatest impact on the vitamin C containing, while chitosan on weight losing and total sugar containing. If treating cherry tomato in sequence, chitosan coating after C102 treatment proved to be more effective in decreasing decay rates.