Study on Preservation of Citrus tangfangju With the KSG-Chitosan Membrane Blends(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Study on Preservation of Citrus tangfangju With the KSG-Chitosan Membrane Blends

Author(s):: CHEN Honghui1; LIU Fang1; SHEN Qingqing2; Citrus tangfangju；KGM；chitosan；compound film；preservation

Abstract:: Taking Citrus tangfangju as test material，to select possibilities of using edible film to be applied into Citrus tangfangju,the preservation of Citrus tangfangju was studied by single factor and formulation experiment with the KSG-Chitosan membrane blends.The changes of weight loss rate，respiratory intensity and the contents of main nutritional components were tested.The results showed that the optimum membrane concentration condition KGM 0.6%，chitosan 2.0%，KSG-chitosan ratio was 1∶1.The compound membrane treatment could effectively avoid Citrus tangfangju respiration，to reduce its respiration intensity，the loss of nutritional components could be contained at a lower level.The Citrus tangfangju could keep the intrinsic taste and prolong the shelf life.

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Last Update: 2015-12-28