|Table of Contents|

Study on Preservation Effect of Barberry Root Extracts Combined With Chitosan Coating on ‘Xinyu’ Tangerine(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年09
Page:
140-145
Research Field:
Publishing date:

Info

Title:
Study on Preservation Effect of Barberry Root Extracts Combined With Chitosan Coating on ‘Xinyu’ Tangerine
Author(s):
CHEN Yuhuan; PENG Xuan; CHEN Chuying; GAO Yang; WAN Chunpeng; CHEN Jinyin
(College of Agronomy，Jiangxi Agricultural University/Jiangxi Key Laboratory for Postharvest Technology and Non-destructive Testing of Fruits and Vegetables，Nanchang，Jiangxi 330045)
Keywords:
:barberry root extracts; chitosan; coating; ‘Xinyu’ tangerine; storage preservation
PACS:
-
DOI:
10.11937/bfyy.201609037
Abstract:
The preservation effect of chitosan and barberry root extracts combined coating on ‘Xinyu’ tangerine was explored，set 2.0% chitosan(T1)，2.0% chitosan+70 mg/mL barberry root extracts(T2) and clean water as the control group(CK)，storaged at (5±1)℃ and RH 80%-90%，and then determined physiological and biochemical indexes，observed their effects.The results showed that，compared with the control group，2.0% chitosan and 2.0% chitosan+70 mg/mL barberry root extracts coating on ‘Xinyu’ tangerine could decrease decay rate and weight loss effectively，reduce the consumption of nutrients，and could inhibit MDA and H2O2 accumulate significantly，keep higher activities of SOD，PAL，PPO and POD at the late storage period，enhance the disease resistance of the fruit and then reduce the infection of fungus，according to the results，the effect of 2.0% chitosan+70 mg/mL barberry root extracts coating was superior to 2.0% chitosan.On the basis of test parameters，it suggested that 2.0% chitosan+70 mg/mL barberry root extracts coating(T2) could keep a better quality of ‘Xinyu’ tangerine，present excellent storage preservation effects.

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Last Update: 2016-07-07