壳聚糖涂膜对不同成熟度枸杞品质的影响

Effect of Chitosan Coating on Quality of Different Maturity Lycium barbarum

以新鲜的不同成熟度的枸杞鲜果为试材,采用0、0.75%、1.00%、1.25%的壳聚糖涂膜液对枸杞鲜果浸泡处理1min后,在4℃下贮藏10d,每隔2d测定1次枸杞鲜果的抗坏血酸含量、可溶性固形物含量、可滴定酸含量、腐烂率和失重率,研究了不同浓度壳聚糖涂膜处理对不同成熟度枸杞鲜果低温贮藏品质的影响。结果表明：在4℃贮藏条件下,涂膜处理的枸杞鲜果能存放8~10d,比对照组（清水处理）可延长1~2d。各涂膜处理均能有效减缓果实水分的蒸发、降低失重率和腐烂率、延缓可溶性固形物、可滴定酸含量的下降。其中以1.25%壳聚糖涂膜处理的枸杞的保鲜效果最佳,贮藏4d后才出现腐烂果,比对照组延迟了2d。因此,壳聚糖涂膜处理有利于枸杞鲜果的保鲜。

Different maturity of fresh Lycium barbarumfruit were used as test materials,they were treated with different concentrations（0（CK）,0.75%,1.00%,1.25%）of coating agents of chitosan for 1 minute,and then stored at low temperature（4℃）for ten days.The ascorbic acid,soluble solids,titratable acidity,rot rate and weight loss rate of fresh Lycium barbarumfruit were determined every 2days,the effect of different concentrations of chitosan coating on different maturity of fresh Lycium barbarumfruit during cold storage quality were studied.The results showed that,under low temperature storage conditions,coating treatment of fresh Lycium barbarumfruit could be stored for 8-10 days,and prolonged the shelf life for 1-2days compared with the control（water treatment）.The film coating treatments could effectively reduce the evaporation of fruit water and weight loss rate,delay the decline of contents of soluble solids,titratable acid.Among them,the treatment of 1.25%chitosan had the best preservation effect,appeared rotten fruit after4 days storage,and postponed 2days compared with the control.Therefore,chitosan coating treatment was conducive to the preservation of fresh Lycium barbarumfruit.