XU Fenfen,YE Limin,FAN Shengshu,et al.Study on the Application of N,O-carboxymethyl Chitosan in the Shangrao Early Pear Storage[J].Northern Horticulture,2015,39(21):137-139.[doi:10.11937/bfyy.201521035]
N,O-羧甲基壳聚糖在上饶早梨保鲜上的应用研究
- Title:
- Study on the Application of N,O-carboxymethyl Chitosan in the Shangrao Early Pear Storage
- 文献标志码:
- A
- 摘要:
- 以上饶早梨为试材，采用浸果成膜的方法，研究了不同浓度N,O-甲基壳聚糖浸果不同时间对上饶早梨的呼吸强度、维生素C含量、腐烂率和失重率的影响。结果表明:N,O-羧甲基壳聚糖浸果可以显著降低梨果呼吸强度，显著降低上饶早梨贮藏期间的腐烂率和保持果实含水量，较好地抑制果实维生素C含量的下降，从而保持上饶早梨果实贮藏品质。N,O-羧甲基壳聚糖对梨果的最佳处理方式是2.0% N,O-羧甲基壳聚糖浸果2 min。
- Abstract:
- Using Shangrao early pear as the experiment material，respiration intensity，vitamin C content and decay rate，the weightlessness rate of early pear during the storage were studied by the coating method.The results showed that N,O-carboxymethyl chitosan could significantly reduce respiration intensity，decay rate and keep the water content of pear during the storage，inhibit the decreasing of vitamin C content，thus maintain the fruit storage quality.The best treatment way of N,O-carboxymethyl chitosan was soaking in the 2.0% for 2 min.
参考文献/References:
[1]吴伟,林宝凤.羧甲基壳聚糖在果蔬保鲜中的应用研究进展[J].高分子通报,2006(4):84-88. [2]连玉晶,赵海田,姚磊.羧甲基壳聚糖可食用膜对保鲜油豆角化学成分的影响[J].食品科技,2005(12):77-79. [3]张敏,洪伯铿,王专.HCF 保鲜剂的研制及其在桃保鲜中的应用研究[J].食品科技,2004(1):86-88. [4]易军鹏,李欣,周卫利.羧甲基壳聚糖复合涂膜的银条保鲜效果研究[J].食品与药品，2005,7(12):51-53. [5]CHUBEY B B，DORRELL D G.Enzymatic browning of stored parsnip roots[J].Journal of the American Society for Horticultural Science，1972，97：107-109. [7]傅乐峰,郑柏存,沈军.壳聚糖涂膜保鲜香梨的研究[J].食品工业,2005(2):57-58. [8]张亦飞.壳聚糖果蔬保鲜剂的研究[J].食品工业科技,1996(4):13-15.
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备注/Memo
第一作者简介：徐芬芬(1978-)，女，江西奉新人，硕士，副教授，现主要从事果蔬采后生理等研究工作。E-mail：xffylm7875@163.com.基金项目：2014年江西省大学生创新创业资助项目(201410416029)。