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以新鲜的不同成熟度的枸杞鲜果为试材,采用0、0.75%、1.00%、1.25%的壳聚糖涂膜液对枸杞鲜果浸泡处理1min后,在4℃下贮藏10d,每隔2d测定1次枸杞鲜果的抗坏血酸含量、可溶性固形物含量、可滴定酸含量、腐烂率和失重率,研究了不同浓度壳聚糖涂膜处理对不同成熟度枸杞鲜果低温贮藏品质的影响。结果表明:在4℃贮藏条件下,涂膜处理的枸杞鲜果能存放8~10d,比对照组(清水处理)可延长1~2d。各涂膜处理均能有效减缓果实水分的蒸发、降低失重率和腐烂率、延缓可溶性固形物、可滴定酸含量的下降。其中以1.25%壳聚糖涂膜处理的枸杞的保鲜效果最佳,贮藏4d后才出现腐烂果,比对照组延迟了2d。因此,壳聚糖涂膜处理有利于枸杞鲜果的保鲜。
Using fresh Lycium barbarum L. with different maturity as test material, the Lycium barbarum fresh fruit was soaked with 0,0.75%, 1.00%, 1.25% chitosan solution for 1min, stored at 4 ℃ for 10d, and measured every 2d The content of ascorbic acid, soluble solid content, titratable acid content, decay rate and weight loss rate of fresh fruit from 1 Chinese wolfberry were studied. The effects of different concentrations of chitosan coating on the storage quality of fresh fruit from different maturity were studied. The results showed that under the storage condition of 4 ℃, the fresh fruit of Lycium chinense treated by coating could be stored for 8-10 days, which could be prolonged by 1 ~ 2 days than the control group (treated by water). The coating treatment can effectively reduce the evaporation of fruit moisture, reduce weight loss and decay rate, delay soluble solids, titratable acid content decreased. Among them, the fresh-keeping effect of Chinese wolfberry treated with 1.25% chitosan coating was the best. The rotten fruit appeared after 4 days of storage, delayed by 2 days than the control group. Therefore, the treatment of chitosan coating is conducive to fresh fruit wolfberry preservation.