Effects of 1-MCP and Chitosan on Active Oxygen Metabolism and Quality of Fresh-cut Potato during Storage

[Objective] The research aimed to study the effects of 1-methylcyclopropene （1-MCP） and chitosan on active oxygen metabolism and quality of fresh-cut potato during storage. [Method] The fresh-cut potato slices were respectively treated with 1- MCP （2 μl/L）, chitosan or 1-MCP ＋ chitosan. During the storage period, the contents of superoxide anion （02）, malondialdehyde （MDA）, hydrogen dioxide （H202） and Vita- min C （Vc）, the activities of polyphenol oxidase （PPO）, peroxydase （POD） and super- oxide dismutase （SOD） as well as the respiratory rate of the fresh-cut potatoes in all the treatments were determined every day. The fresh-cut potato slices treated without any reagents were used as control. [Result] 1-MCP Treated could significantly de- creased the respiratory rate, PPO activity and the accumulations of 02 , H202 and MDA, increased the activities of SOD and POD and slowed down Vc content reduc- tion. On the contrary, potato treated with chitosan significantly inhibited the POD activi- ty in fresh-cut potato. Compared with the control, the combination of 1-MCP and chi- tosan showed a little but not significant better effects on potato preservation. [Conclu- sion] 1-MCP Treated showed the best effects on potato preservation.

Laser-assisted synthesis of Au NPs on MgO/chitosan:Applications in electrochemical hydrogen storage

Hydrogen with high energy density is an environmental alternative to fossil fuels which can respond to the demand for energy considering environmental conditions.It can be stored on porous materials employing physical interaction(e.g.adsorption process).The H2storage capacity of materials can be evaluated through electrochemical methods.Therefore,a fast and straightforward approach was employed to fabricate magnesium oxide/chitosan/Au nanoparticles(Mg O/CS/Au)nanocomposites with porous structure for electrochemical hydrogen storage.Herein,laser ablation in water as a fast and green method was utilized to obtain Au nanoparticles(Au NPs).The obtained Au NPs were loaded on Mg O/CS nanocomposite through physical mixing.Structural and morphological investigation of nanocomposites display spherically shaped Au NPs with a diameter of 49–58 nm agglomerated on the Mg O/CS.Drop casting,the fast and cost-effective method was deployed to deposit the benign,and reusable Mg O/CS/Au-x(x is Au NPs weight percentage of 1,3 and 5 wt.%)nanocomposites on stainless steel mesh and their electrochemical hydrogen storage were measured by cyclic voltammetry(CV),indicating good stability and significant hydrogen storage capacity(28 C/g)after 300 CV scans for MgO/CS/Au-1 sample.

Isolation and Identification of Pathogenic Fungi in Kiwifruit during the Storage Period

[Objectives]The paper was to identify the pathogenic species of postharvest diseases of kiwifruit.[Methods]The pathogenic fungi were isolated from diseased kiwifruits during the storage period,and cultured to observe their culture traits and morphological characteristics.Molecular biological identification and pathogenicity test were carried out to confirm the main pathogens.[Results]There were 7 species of pathogenic fungi causing kiwifruit diseases during the storage period,including Alternaria spp.,Botryosphaeria dothidea,Phomopsis/Diaporthe spp.,Pestalotiopsis sp.,Pseudocercospora sp.,Colletotrichum sp.,and Botrytis cinerea.[Conclusions]The research will provide a scientific basis for the prevention and control of postharvest diseases of kiwifruit.

Storage Characteristics of Five Kiwifruit Varieties in Hunan Province

Five kiwifruit varieties(Hongyang, Donghong, Jinyan, Cuiyu, Miliang1)in Hunan were picked and stored at room temperature. Sensory indicators(softening rate, decay rate, and firmness), nutritional quality(soluble solid content, titratable acid, and VC), tissue cell aging indexes(malondialdehyde, membrane permeability),and activity of polyphenol oxidase(PPO) and peroxidase(POD) during storage were analyzed. Results showed that firmness of Hongyang, Miliang1, and Cuiyu decreased rapidly, particularly Hongyang. The firmness of Donghong and Jinyan decreased slowly, but the decrease of Jinyan was slower than that of Donghong. Softening rate and decay rate were significantly different among the varieties. To be specific, the softening rate and decay rate of Jinyan were lower than those of Hongyang. Soluble solid content rose at early stage and then declined. Soluble solid content was high in Hongyang after storage for 12 d and high in Donghong and Jinyan after storage for 15 d. Content of titratable acid dropped slowly. Maximum VC content of Donghong,Jinyan, and Cuiyu was higher than that of Hongyang and Miliang 1. The inflection point of relative conductivity increase increase of Jinyan appeared later than that of Hangyang. The MAD content of Jinyan and Donghong kept at a low level. Storage characteristics of different kiwifruit varieties were significant. Storage time was in the order of Hongyang < Miliang 1 < Cuiyu < Donghong < Jinyan. In summary,Hongyang, Cuiyu, and Miliang1 should not be stored for a long time, while longterm storage is favorable for Jinyan and Donghong.

Improvement of the shelf life of grey mullet (Mugil cephalus) fish steaks using edible coatings containing chitosan, nanochitosan, and clove oil during refrigerated storage

The effects of edible coatings made of chitosan, or chitosan nanoparticles, and their combinations with clove oil on the physical, chemical, microbiological, and sensory properties of grey mullet (Mugil cephalus) steaks during refriger-ated storage (4 °C) for 24 days were evaluated. The data indicated that metrics for all of these characteristics were improved significantly (P ≤ 0.05) in coated fish steak samples compared to the control sample. The coated steaks texture values were higher than those of control sample through storage time with nanochitosan coating containing clove oil having best value 2.51 kg/cm2 among tested samples at the end of storage period. However, pH values of coated samples were lower, a good indicator, than corresponding one of the control (6.46) with nanochitosan coatings with or without clove oil showed low mean values (6.11-6.13). Similar trend regarding chemical indices, i.e. total volatile basic-nitrogen, trimethylamine, peroxide, and thiobarbituric acid reactive substances values for samples coated with nanochitosan with or without clove oil giving better lower values than control or other treatments. Also, the coating delayed microbial (aerobic plate count, psychrotrophic bacteria, yeasts and molds, and total coliform bacteria) growth during the refrigeration storage period, and coated samples produced better results compared to the control sample. Sensory evaluations showed that the treatment enhanced the scores of fish steak samples compared to the control. The results showed that a nanochitosan coating with clove oil was the best treatment prolonged the shelf life of mullet steaks and efficiently maintained the quality attributes to an acceptable level during refrigerated storage for 24 days. Thus, these findings can be bases for producer to provide consumers with fresh fish steaks with good shelf life at refrigerated temperature for up to 24 days.

Application of a chitosan coating as a carrier for natamycin to maintain the storage quality of ground cherry(Physalis pubescens L.)

Ground cherry(Physalis pubescens L.) is a kind of berry fruit favored by consumers in China; however, this fruit is particularly vulnerable to physiological senescence and pathogen attack during the traditional cold storage period. In order to maintain storage quality, a 1.5%(w/w) chitosan(CS) water solution containing 50 mg/L of natamycin(NA) was introduced. After all treatments were completed, the fruit was stored at 0°C and sampled every 10 d. At each sampling date, the following tests were performed: mold and yeast analyses; enzyme activity and content analyses which included superoxide dismutase(SOD), ascorbate peroxidase(APX), and malondialdehyde(MDA); and color analysis. In addition, a sensory evaluation was carried out for quality assessment at the end of the storage period. The results showed that the application of a chitosan coating combined with natamycin(CSNA) enhanced the activity of superoxide dismutase(SOD) and ascorbate peroxidase(APX), reduced the physiological rate of senescence, and inhibited pathogen attack. Thus, CSNA treatment can maintain ground cherries at an acceptable level of storage quality for 50 d.

Effect of Compound Treatment with Prochloraz and Chitosan on the Physicochemical Indexes of Refrigerated Citrus Gonggan

[Objectives]This study was conducted to investigate the synergized preservation effect of different concentrations of prochloraz and chitosan on citrus Gonggan,so as to prolong the sales period of Gonggan.[Methods]"Zhongshan Gonggan" was used as a material.The Gonggan fruit was soaked with prochloraz (250,300 and 350 mg/L) and then coated with different concentrations of chitosan (1.0% and 1.5%),respectively.The good fruit rate,weight loss rate and titratable acid (TA),reducing sugar,total soluble solids (TSS) and Vc contents were used as evaluation indexes to investigate the preservation effect of Gonggan during cold storage.[Results]The treatment of prochloraz plus chitosan can significantly prolong the shelf life of Gonggan as it can inhibit the decline of good fruit rate,reduce the weight loss rate,and slow down the degradation and loss of titratable acid,reducing sugar,soluble solids and Vc.The 350 mg/L prochloraz+1.0% chitosan treatment was superior to other treatments.[Conclusions]This study provides a theoretical basis for better prolonging the storage period of Gonggan.

Effects of Edible Coatings on Quality and Antioxidant Activity of Zizyphus Jujuba Miller cv. Dongzao During Storage

The development of edible coatings has been lauded with respect to their safety and effectiveness. In this study, we researched the effects of edible coatings (2% CaCl2, 1% chitosan and 1% pullulan) on the nutrient content and antioxidant abilities of jujube (Zizyphus jujuba Miller cv. Dongzao). Using the new analysis technique for order of preference by similarity to ideal solution (TOPSIS), we evaluated the effects of these coatings. Compared with the control fruit group, test results showed that coating treatment significantly delayed fruit senescence. Specifically, CaCl2treatment not only maintained fruit storage quality and antioxidant activity but also restrained the production and accumulation of malondialdehyde in jujube. Chitosan treatment delayed decreases in secondary metabolites and superoxide dismutase and catalase activity. Pullulan coatings performed better in terms of proanthocyanidin and cyclic adenosine monophosphate (cAMP). We also used TOPSIS to evaluate the preservation effect of different film coatings and found 2% CaCl2to be the best treatment for jujube, followed by 1% chitosan and 1% pullulan. Based on the appropriate materials and concentration of the film coatings, edible coatings have the potential to retain the quality and antioxidant capacity of the Chinese jujube cv. Dongzao. © 2016, Tianjin University and Springer-Verlag Berlin Heidelberg.

Effect of Sodium Selenite-Chitosan Compound Preservative on Storability of Kumquats

[Objectives]To explore the effect of sodium selenite-chitosan compound preservative on storability of kumquats.[Methods]Under the condition of room temperature,fresh kumquats were coated with different concentrations of sodium selenite-chitosan compound preservative,respectively.[Results]Sodium selenite-chitosan compound preservative reduced the weight loss rate,delayed the decline of vitamin C,soluble solids,titratable acid and GSH contents,slowed down the accumulation of MDA,inhibited the increase of PPO activity,and increased to a certain extent the activity of SOD in fresh kumquats.[Conclusions]Sodium selenite-chitosan compound preservative maintained the quality and prolonged the shelf life of kumquats.The preservation effect of compound preservative composed of 4 mg/L sodium selenite and 8 g/L chitosan was the best.

N self-doped multifunctional chitosan biochar-based microsphere with heterogeneous interfaces for self-powered supercapacitors to drive overall water splitting

Due to the rising need for clean and renewable energy,green materials including biochar are becoming increasingly popular in the field of energy storage and conversion.However,the lack of highly active and stable electrode materials hinders the development of stable energy supplies and efficient hydrogen production devices.Herein,we fabricated stable,conductive,and multifunctional chitosan microspheres by a facile emulsion crosslinking solution growth and hydrothermal sulphuration methods as multifunctional electrodes for overall water splitting driven by supercapacitors.This material possessed three-dimensional layered conductors with favorable heterojunction interface,ample hollow and porous structures.It presented remarkably enhanced electrochemical and catalytic activity for both supercapacitors and overall water electrolysis.The asymmetric supercapacitors based on chitosan biochar microsphere achieved high specific capacitance(260.9 F g^(−1) at 1 A g^(−1))and high energy density(81.5W h kg^(−1))at a power density of 978.4 W kg^(−1).The chitosan biochar microsphere as an electrode for electrolyze only required a low cell voltage of 1.49 V to reach a current density of 10 mA cm^(−2),and achieved excellent stability with 30 h continuous test at 20 mA cm^(−2).Then,we assembled a coupled energy storage device and hydrogen production system,the SCs as a backup power source availably guaranteed the continuous operation of overall water electrolysis.Our study provides valuable perspectives into the practical design of both integrated biochar-based electrode materials and coupled energy storage devices with energy conversion and storage in practical.

复合膜对草莓3D打印产品保鲜效果的影响

为研究复合膜对草莓3D打印产品保鲜效果的影响,使用3种化合物(氯化钙、葡萄籽提取物和壳聚糖)作为保鲜剂,设置不同的添加量分别对草莓3D打印产品进行覆膜处理。结果显示,草莓3D打印产品在氯化钙浓度为0.5%、葡萄籽提取物浓度为0.5%、壳聚糖浓度为1.5%时保鲜效果最好。此条件下贮藏11 d,产品腐烂速率最慢,腐烂指数为17.5%;失水性最低,失重率为2.96%、硬度为1.89 N;总酚含量及抗氧化能力保留的最好,总酚含量为0.56 mg/g、DPPH自由基清除率为48.64%、ABTS+自由基清除率为39.06%。综上,说明复合膜对于延长草莓3D打印产品的货架期有积极作用。

花椒黄酮提取液-壳聚糖复合保鲜涂膜剂制备及其对圣女果保鲜效果评价

以花椒黄酮提取液、壳聚糖作为复合保鲜涂膜剂制备材料,在单因素试验基础上,采用Box-Behnken试验设计安排试验,以花椒黄酮提取液及壳聚糖溶液浓度为自变量,加速货架期试验后圣女果质量保持率、硬度、可溶性糖及VC含量等指标的加权综合评分为响应值,利用BP(Back Propagation)神经网络结合遗传算法对复合保鲜涂膜剂配比进行优化研究;将按较优配比制备的复合保鲜涂膜剂对圣女果进行涂膜处理,分别在4、25℃下贮存,定时抽样检测,评价其保鲜效果。结果表明,复合保鲜涂膜剂较优制备条件为:花椒黄酮提取液浓度0.5283 mg/mL、壳聚糖溶液浓度0.6957%,两者复配比例1:1(v/v);贮存试验结果显示,其对圣女果保鲜效果良好。研究结果可为该涂膜剂在果蔬保鲜领域的应用提供参考。

低温驯化结合冰温贮藏对猕猴桃品质的影响

目的研究不同低温驯化处理方式结合冰温贮藏对猕猴桃品质的影响,为猕猴桃贮藏保鲜提供新技术。方法将猕猴桃在冰温(-0.5±0.2)℃、快速驯化(4℃驯化48 h)结合冰温和慢速驯化(10℃驯化24 h后再4℃驯化24 h)结合冰温的条件下贮藏180 d,定期测定猕猴桃相关指标。结果贮藏结束时,对照组可滴定酸(Titratable Acid,TA)含量为0.733%、维生素C(Vitamin C,VC)含量为208.7 mg/kg、硬度为0.692 N,而慢速驯化组的TA含量为1.053%、VC含量为259.4 mg/kg、硬度为1.119 N。与对照组相比,低温驯化结合冰温贮藏能够降低质量损失率、冷害率及腐烂率,抑制可溶性固形物(Soluble Solids,TSS)、丙二醛(Malondialdehyde,MDA)含量的增加,脂氧合酶(Lipoxygenase,LOX)活性的上升和自由水的损失,以及保持了过氧化物酶(Peroxidase,POD)的活性。结论慢速驯化比快速驯化处理能够更有效地保持冰温贮藏猕猴桃的品质,延长采后贮藏保鲜的时间。

益生菌发酵猕猴桃果汁的贮藏特性及货架期预测

本文探究了益生菌发酵猕猴桃果汁在4℃冷藏条件下的贮藏特性,即在14 d贮藏过程中乳酸菌的活菌数以及果汁的理化性质、感官品质、营养品质及功能特性的变化,并基于抗坏血酸在贮藏过程中的变化进行了初步货架期预测。结果表明,在整个贮藏过程中,发酵猕猴桃果汁均具有良好的益生菌活性,其活菌数始终高于8.7 lg CFU/mL;同时,果汁在贮藏过程中保持了稳定的理化性质以及色泽和气味特征。与未发酵果汁相比,益生菌发酵有助于保留和维持果汁在贮藏过程中的抗坏血酸、总酚和抗氧化活性。特别是,经贮藏后,未发酵果汁损失了67.98%的抗坏血酸,而发酵果汁仅损失了23.94%。此外,基于零级动力学模型可有效预测贮藏期间果汁中抗坏血酸的变化,预测结果表明,以是否可以有效补充抗坏血酸为标准,发酵果汁可在4℃贮藏50 d,而未发酵果汁仅能贮藏15 d,这说明发酵猕猴桃果汁在冷藏期间可以保持较长时间的高营养品质,进一步为发酵猕猴桃果汁的商业化提供了可能性。

壳聚糖-柑橘精油复合处理对蓝莓果实采后贮藏保鲜效果的影响

以鲜食蓝莓为试材,采用浸泡方法研究了不同浓度壳聚糖与柑橘精油复合保鲜剂处理对蓝莓果实采后4℃贮藏过程中腐烂率、呼吸强度、可滴定酸含量、丙二醛含量、谷胱甘肽含量以及过氧化物酶活性、抗坏血酸过氧化物酶活性的影响,筛选壳聚糖与柑橘精油的最佳浓度组合。结果表明:与对照(蒸馏水浸泡)相比,壳聚糖与柑橘精油复合保鲜剂处理可有效降低蓝莓果实在贮藏期间的腐烂率和呼吸强度峰值,抑制呼吸作用和丙二醛的积累,减缓果实可滴定酸含量的下降,保持较高的谷胱甘肽含量,提高过氧化物酶和抗坏血酸过氧化物酶的活性。其中15 g/L壳聚糖和1.0%柑橘精油复合处理的保鲜效果最佳。该研究可为绿色、健康的天然防腐剂在蓝莓保鲜上的应用提供了参考。

壳聚糖/H_(2)O_(2)雾化处理对伽师瓜贮藏品质的影响

为研究壳聚糖、H_(2)O_(2)对伽师瓜长期贮藏的保鲜效果,在前期研究的基础上,采用1%壳聚糖涂膜+6%H_(2)O_(2)纳米雾化处理伽师瓜,在(2±0.5)℃下贮藏,分析贮藏品质变化,并对测定结果进行主成分分析。结果表明,保鲜处理能维持伽师瓜的采后品质,其中壳聚糖/H_(2)O_(2)复合处理效果最佳,可以显著延缓果实的腐烂指数(0.105%),抑制硬度下降(4.21 kg/cm^(2))和重量损失(4.90%),减少SSC(11.5%)和ASA(15.44%)物质的消耗,防止细胞膜损伤并诱导抗氧化酶活性。PCA分析获得2个主成分,累计贡献率93.6%,其中失重率、电导率和CAT活性是伽师瓜保鲜中的关键指标。综合分析,1%壳聚糖涂膜和6%H_(2)O_(2)纳米雾化复合处理对伽师瓜有显著的保鲜效果,且优于单一处理,可为伽师瓜的长期保鲜提供理论指导。

基于CiteSpace的果蔬壳聚糖保鲜研究热点和可视化分析

【目的】分析壳聚糖在果蔬保鲜中的应用研究热点。【方法】基于文献计量学方法,利用1991—2023年CNKI和WOS数据库,对壳聚糖在果蔬保鲜领域的930篇中文和803篇英文文献进行可视化分析,使用Citespace作图,分别从年代、作者、机构、国家、研究热点、演进趋势等几个层面进行归纳统计。【结果】1991—2023年发文量整体呈上升趋势,到2022年底,中文和外文文献发文量分别为47篇和100篇,CNKI数据库发文量排名前三的期刊是《食品工业科技》《食品科学》《食品研究与开发》,WOS数据库发文量排名前三的期刊是Food Chemistry(42篇)、Scientia Horticulturae(41篇)和Postharvest Biology And Technology(39篇)。发文量排名前3的国家是中国、印度、美国。研究机构主要为高校和研究所。从研究热点来看,主要集中在壳聚糖复合膜、壳聚糖保鲜机制、与新兴科技手段结合、壳聚糖结合其他处理等领域。【结论】依据文献的分析总结了目前壳聚糖在果蔬保鲜领域的发展,为后续研究提供帮助。

猕猴桃BBX基因家族成员鉴定与转录特征分析

【目的】BBX(B-Box)作为锌指转录因子亚家族之一,广泛参与植物的生长发育过程。本研究旨在揭示猕猴桃BBX家族的基因特征和潜在功能。【方法】从全基因组水平对猕猴桃BBX基因家族进行鉴定,分析其蛋白质理化性质、亚细胞定位、系统发育特征、蛋白质保守结构域以及同源特性等,同时研究它们在不同组织部位和果实贮藏过程的表达模式。【结果】48个AcBBX不均匀地分布于22条染色体上,编码的氨基酸长度126-515 aa,蛋白分子量14172.09-57905.84 Da,预测有4种亚细胞定位;家族成员有0-4个内含子;启动子含有光反应、植物激素调控、逆境胁迫调控、生长发育调控等多种顺式作用元件。结合进化树及保守结构域被聚为5个组,基因串联重复和片段复制是家族成员扩张的主要原因。AcBBXs在猕猴桃不同器官中的表达量有差异,7个成员在成熟果中表达量较其他部位高,3个成员在幼果中表达较高,7个成员在叶中表达量较高,3个成员在花中表达量较高;果实采后贮藏过程中,3个成员受果实外源激素调控影响表达上调且高于其他处理组,6个成员在果实室温贮藏一周后表达上调且高于其他处理组。在果实4℃低温贮藏过程中,10个成员的表达随时间增加而上调,5个成员的表达随时间增加而下调。【结论】揭示了BBX家族不同成员在猕猴桃生长发育和果实采后贮藏期间的转录特征,为后续猕猴桃BBX基因功能验证奠定基础。

壳聚糖与臭氧对采后‘阳光玫瑰’香气及品质的影响

[目的]本文旨在探究壳聚糖与臭氧对采后葡萄果实保鲜的影响。[方法]以‘阳光玫瑰’葡萄为试材,采用10 g·L^(-1)的壳聚糖浸泡60 s以及通1 h浓度为4.288 mg·L^(-1)的臭氧处理葡萄果实,以不经任何处理的葡萄为对照,测定不同时间果实生理指标和挥发性香气成分,以及与类胡萝卜素、酸代谢和香气代谢相关基因的表达量。[结果]壳聚糖与臭氧处理能维持果实的硬度,抑制可溶性固形物的提升,影响果实着色并改善外观品质,在短期内(0~20 d)减缓‘阳光玫瑰’糖酸含量的降低。壳聚糖与臭氧处理可提高果实叶黄素含量,并维持醛类、醇类及萜烯类香气物质含量。基因表达分析结果显示,壳聚糖与臭氧处理能不同程度上调以下基因表达:类胡萝卜素相关基因ζ-胡萝卜素脱饱和酶基因(ZDS)、1-脱氧木酮糖-5-磷酸还原异构酶基因(DXR)和4-二磷酸胞苷-2-C-甲基赤藓糖激酶基因(CMK);香气代谢相关基因3-羟基-3-甲基戊二酰辅酶A还原酶基因(HMGR1、HMGR2、HMGR3),1-羟基-2-甲基-2-(E)-丁烯基-4-二磷酸还原酶基因(HDR);可溶性糖相关基因酸性转化酶基因(AI)、中性转化酶基因(NI)、转化酶基因(INV);有机酸代谢相关基因苹果酸脱氢酶基因(MDH)、异柠檬酸脱氢酶基因(IDH)和磷酸烯醇式丙酮酸羧化酶基因(PEPC)。[结论]壳聚糖与臭氧处理显著提高了葡萄果实的可溶性糖和有机酸含量,壳聚糖维持采后‘阳光玫瑰’的香气物质含量,尤其是醛类、醇类和萜烯类。

壳聚糖-CMC复合膜对小贵妃芒果贮藏品质的影响

[目的]研究壳聚糖-羧甲基纤维素钠(CMC)复合膜对小贵妃芒果贮藏品质的影响。[方法]以壳聚糖和CMC为成膜剂,制备壳聚糖膜、CMC膜、壳聚糖-CMC复合膜,以这3种膜处理的小贵妃芒果分别为A、B、C组,并设置CK组。在室温(20±2)℃下贮藏,通过测定A、B、C、CK组的病情指数、腐烂率、失重率、酸度、可溶性固形物和扫描电镜分析,研究3种膜对小贵妃芒果贮藏品质的影响。[结果]贮藏20 d后,复合膜处理的小贵妃芒果病情指数、腐烂率和失重率最低,酸度和可溶性固形物含量最高。扫描电镜分析发现复合膜交联良好,结构均匀致密。[结论]CMC膜对小贵妃芒果贮藏没有保鲜的作用,壳聚糖-CMC复合膜和壳聚糖膜对小贵妃芒果贮藏有防腐保鲜的作用,并且保鲜效果壳聚糖-CMC复合膜大于壳聚糖膜。