Effect of Chitosan Treatment on Storage Properties of Blueberry Fruit During Low Temperature Storage(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:

2013年19期

Page:

137-140

Research Field:

Publishing date:

Info

Title:

Effect of Chitosan Treatment on Storage Properties of Blueberry Fruit During Low Temperature Storage

Author(s):

WANG Jin-jie¹; YANG Shu-fang²; ZHOU Wei-dong²; GAO Guang-quan²; WANG Xiang-yang¹

1.College of Food Science and Biotechnology Engineering，Zhejiang Gongshang University，Hangzhou,Zhejiang 310035；

2.Zhejiang Lanmei Agriculture Co.Ltd.,Zhuji,Zhejiang 311800

Keywords:

blueberry; chitosan; storage

PACS:

S 663.9

DOI:

-

Abstract:

Taking ‘Yuanlan’ blueberry as material,the effect of 0.5% chitosan treatment on the quality and physiological and biochemical indicators were studied during low temperature storage.The results showed that chitosan treatment blueberries could significantly prolong the fruit storage period.Chitosan treatment favored maintaining the fruit general appearance，firmness，total soluble solids (TSS) content.It decreased weight loss rate，rotting rate，titratable acidity (TA) content.It inhibited malondialdehyde (MDA) content of fruit significantly.Total phenolic content and flavonoids content were promoted by chitosan treatment,but slight decreased anthocyanin content.It inhibited the polyphenol oxidase (PPO) activity during early storage，but promoted PPO activity during late storage.It promoted benzene alanine ammonialyase (PAL) activity，but reduced PAL activity during later storage.

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