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《Storage and Process》 2007-01
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Effects of Chitosan Coating on Browning-inhibiting and Freshment-keeping of Nanguo Pear During 0 ℃ Storage

LI Jiang-kuo1,JI SHu-juan2,QU Yi-bin2,WEI Bao-dong2,ZHANG Ping1(1.National Engineering and Technology Research Center for Preservation of Agricultural Products,Tianjin 300384,China;2.Food Institute of Shenyang Agriculture University,SHenyang 110161,China)  
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.
【Fund】: 辽宁省重点科技攻关项目(2004215003)
【CateGory Index】: TS255.3
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