壳聚糖-山梨酸钾复合涂膜对鲜果枸杞保鲜品质的影响

Effect of chitosan-potassium sorbate compound liquid film coating on preservation of fresh wolfberry

摘要: 研究不同壳聚糖复合液涂膜对枸杞鲜果保鲜效果的影响。设置不同浓度壳聚糖复合液处理枸杞鲜果,常温25℃下,每隔1 d测定枸杞鲜果的硬度、电导率、可溶性固形物、PPO酶活、POD酶活、V_C含量,筛选出最佳壳聚糖复合液。结果表明:1.0%壳聚糖与0.1%山梨酸钾混合,醋酸调节p H至4.0其保鲜效果最好,常温25℃下可贮藏7 d,保持果肉细胞膜通透性,维持果实硬度、电导率、可溶性固形物,V_C损失最小,延缓果实衰老,延长枸杞鲜果贮藏期。

Abstract: Research on the effect of different chitosan compound fluid films on preservation of fresh wolfberry was carried out.The hardness, electrical conductivity, soluble solids content, PPO and POD enzyme activity, V_C content of fresh wolfberry were detected once a day at normal temperature of 25 ℃ to select the best chitosan compound liquid.The results showed that 1.0%chitosan and 0.1% potassium sorbate mixed with acetic acid of p H4.0 had the best preservation effect.The fresh wolfberry could be preserved for 7 days at normal temperature of 25 ℃ and the cell permeability, hardness, electrical conductivity, soluble solids content and V_C content could be kept well. The fruit senescence was put off and storage period of fresh wolfberry was extended.