| 壳聚糖涂膜对枸杞鲜果常温保鲜的研究(英文) |
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| 引用本文： | 李晓莺,何军,葛玉萍,曹有龙.壳聚糖涂膜对枸杞鲜果常温保鲜的研究(英文)[J].Agricultural Science&Technology,2009(3). |
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| 作者姓名： | 李晓莺 何军 葛玉萍 曹有龙 |
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| 作者单位： | 宁夏农林科学院枸杞工程技术研究中心; |
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| 基金项目： | Supported by the Scientific and Technological Project of Yinchuan City, Ningxia Province~~ |
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| 摘 要： | Objective] The aim was to study the preservation of fresh Chinese wolfberry fruit via chitosan coating. Method] Using Chinese wolfberry "Ningqi No. 1" as experimental material, the fresh fruits were coated by different concentrations of chitosan(0.75%, 1.00%, 1.25%, 1.50% and 1.75%) at room temperature to study the changes in weight loss rate, rate of rotten fruits rot, soluble solid content and vitamin C(Vc) content. Result] Of all the treatments, the fruits coated with 1.25% chitosan showed lowest rate of rotten fruit and weight loss rate, and highest Vc and soluble solid content, presenting the optimal fresh-keeping effect. Conclusion] Chitosan coating is helpful for the preservation of fresh Chinese wolfberry fruit at room temperature.
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| 关 键 词： | 枸杞鲜果 失重率 壳聚糖涂膜 可溶性固形物含量 不同处理 涂膜处理 |
Study on the Preservation of Fresh Chinese Wolfberry Fruit at Room Temperature by Chitosan Coating |
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| LI Xiao-ying,HE Jun,GE Yu-ping,CAO You-long Engineering , Technology Research Center of Ningxia Wolfberry,Ningxia Academy of Agricultural , Forestry Sciences,Yinchuan.Study on the Preservation of Fresh Chinese Wolfberry Fruit at Room Temperature by Chitosan Coating[J].农业科学与技术(英文版),2009(3). |
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| Authors: | LI Xiao-ying HE Jun GE Yu-ping CAO You-long Engineering Technology Research Center of Ningxia Wolfberry Ningxia Academy of Agricultural Forestry Sciences Yinchuan |
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| Institution: | LI Xiao-ying,HE Jun,GE Yu-ping,CAO You-long Engineering , Technology Research Center of Ningxia Wolfberry,Ningxia Academy of Agricultural , Forestry Sciences,Yinchuan 750002 |
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| Abstract: | Objective] The aim was to study the preservation of fresh Chinese wolfberry fruit via chitosan coating. Method] Using Chinese wolfberry "Ningqi No. 1" as experimental material, the fresh fruits were coated by different concentrations of chitosan(0.75%, 1.00%, 1.25%, 1.50% and 1.75%) at room temperature to study the changes in weight loss rate, rate of rotten fruits rot, soluble solid content and vitamin C(Vc) content. Result] Of all the treatments, the fruits coated with 1.25% chitosan showed lowest rate... |
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| Keywords: | Chitosan Chinese wolfberry fruit Fresh-keeping |
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