壳聚糖对鲜切苹果的保鲜效果

The effect of chitosan on the preservation of fresh cut apple

以鲜切苹果为实验原料,分别用1%醋酸配制不同浓度的壳聚糖溶液浸泡鲜切苹果,在0℃和25℃条件下保存,考察可滴定酸含量、褐变度、失重率.实验结果表明,在0℃条件下,壳聚糖浓度为1.63%,浸泡时间为90 s时保鲜效果最佳.

With fresh cut apple as the test raw material, different concentration chitosan solution was pre- pared with acetic acid of 1%. The fresh cut apple was preserved in 0 ℃ and 25 ℃ after daubing the fresh cut apple chitosan solution. Titratable acid, browning degrees, and loss ratio were measured in a certain in- terval of time. The results showed that the preservation effect was the best when chitosan concentration was 1.63% at 0℃ and 90 s.