壳聚糖涂膜对常温保鲜番木瓜膜脂过氧化的影响

以马来6号番木瓜果实为试材，用不同浓度壳聚糖(CTS)涂膜处理后放入人工气候箱中于25±2℃下贮藏，研究了壳聚糖对常温保鲜番木瓜膜脂过氧化的影响。结果表明，一定浓度的壳聚糖处理可显著降低膜脂过氧化过程中脂氧合酶（LOX）活性的增长，减缓超氧阴离子（O2-）的产生速率，提高超氧化物歧化酶（SOD）和超氧化物酶（POD）等膜保护酶的活性，减少了膜脂过氧化物产物丙二醛（MDA）的积累，从而有利于果实硬度的维持。结论：壳聚糖可减轻膜脂过氧化程度，延缓番木瓜果实的后熟，以1.25%处理浓度最好。

Effect of Chitosan on the Membrane Lipids Peroxidation of Papaya Fruits

In this report, the effect of Chitosan （CTS） on the membrane lipids peroxidation of papaya fruits （CV. Malaya 6 # ） was studied, which were stored in artificial bioclimatic chamber under room temperature （25 ±2）℃ after dip coating with different contents of CTS. The results indicated that proper content of CTS could reduce the activity growth of Lipoxygenase （LOX）, slow down the production rate of superoxide anion （O2-）, enhance the activity of Superoxide Dismutase （SOD） and Peroxydase （POD）, decrease the content of Malonaldehyde （MDA）, then keep higher firmness of papaya fruits during the storage. So it can be drawn a conclusion that CTS has effect on alleviating the peroxidation degree of membrane lipids, prolonging the store maturity time of papaya fruit. The best content of CTS is 1.25%.