壳聚糖蜂蜡复合膜对冷冻黄桃片生理和品质的影响（英）

为了解决延长冷冻水果保质期问题，研究了壳聚糖和壳聚糖蜂蜡复合膜对冷冻黄桃片生理和品质的影响。分析了样品多酚氧化酶（PPO）、膜透性、pH值、硬度、色泽、汁液流失、维生素C和可溶性固形物含量在–20℃下60 d贮藏过程中的变化。结果表明：与对照相比，壳聚糖或壳聚糖蜂蜡复合膜抑制了PPO活性和膜透性的增加，降低了果肉褐变、汁液流失和维生素C损失。研究表明，壳聚糖-蜂蜡复合膜比单独壳聚糖更有助于减少冷冻黄桃片的汁液流失、硬度和维生素C损失，从而更好地保持了冷冻黄桃片的生理和品质。

Effects of chitosan-beewax composite coating on physiolog and quality of frozen yellow-flesh peach

In order to extend the shelf life of frozen fruits, the effects of chitosan or chitosan-beewax composite coatings on physiology and quality of frozen yellow-flesh peach slices (Prunus persicu L. Batsch.) were investigated during 60 days of storage at -20℃. Polyphenol oxidase (PPO) activity, membrane permeability, firmness, color, vitamin C, drip loss and soluble solids of the frozen products were evaluated. The chitosan and the chitosan-beewax composite coatings exhibited a positive effect on vitamin C retention, delayed the increases in PPO activity and relative electrolyte rates, reduced browning and drip loss compared with the uncoated control. The chitosan-beewax composite coating seems to be more promising for reduction of losses of drip, firmness and vitamin C.