|Table of Contents|

Application of Microemulsion of Edible Chitosan Coating in Fruits Freshness(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年19
Page:
138-140
Research Field:
Publishing date:

Info

Title:
Application of Microemulsion of Edible Chitosan Coating in Fruits Freshness
Author(s):
FU Xiaowei1; HUANG Bin2
(1.College of Life Science，University of China Jiliang，Hangzhou,Zhejiang 310018；2.Center of R&D，Group of Hangzhou Wahaha Co.Ltd.,Hangzhou,Zhejiang 310018)
Keywords:
chitosan; microemulsion; edible coating; keeping fruit fresh
PACS:
-
DOI:
10.11937/bfyy.201619035
Abstract:
With mango，papaya,strawberries and grapes as the test materials，three treatments were set，and they respectively were control ① group(the mixed solution of chitosan and acetic acid)，control ② group(the mixture of lauric acid glycerol ester，glycerol caprylate monoester，propylene glycol and tween)，and experimental group(microemulsion mixture).The effects of microemulsion film on preservation of perishable fruits were studied at (37±1)℃ in order to get the better effect on coating preservation in these fruits storage.The results showed that the microemulsion of chitosan coating treatment could significantly retain firmness of these fruits，reduce water loss rate and rot rate，and prolong these fruits storage time compared with the control group.

References:

 

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Last Update: 2016-11-09