天然涂膜保鲜剂对南果梨冷藏期间防褐保鲜效果的影响

以南果梨为试材,研究了多糖涂膜处理对不同预熟成熟度的果实在冷藏条件下贮藏效果及其生理变化的影响.结果表明,在冷藏条件下,与对照相比多糖涂膜处理可以显著地抑制贮藏期间果实中脂氧合酶活性、丙二醛含量的上升,延缓了可溶性固形物含量、叶绿素含量的变化进程,一定程度上降低了膜相对透性,提高了硬果率;贮藏180天后,在货架期间多糖涂膜处理可以明显地控制果实转色指数、果柄保鲜指数的变化,显著地抑制果皮、果心的褐变率.无论是冷藏还是在货架期间,多糖涂膜处理对预熟5天果实的作用效果并不明显.

Effects of Chitosan Coating on Browning-inhibiting and Freshment-keeping of Nanguo Pear During 0℃ Storage

The effects of chitosan coating on the prevention,physiological changes and shelf life at ambient temperature after refrigeration storage of different pre-maturity Nanguo pear were studied.The results showed that chitosan coating obviously inhibited the increasing of LOX activity,the content of MDA and the penetration ability of cell membrane of the fruits.It also delayed the changes of total soluble solid content,chlorophyll content and firmness of the fruit.Coated with 5 days of chitosan preservative could inhibit rind browning of the fruit during the shelf life at ambient temperature after refrigeration.