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《Food and Fermentation Industries》 2010-07
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Effects of Chitosan Treatment Time on Preservation of Navel Orange

Liu Feng,Chen Ming,Chen Jin-yin(College of Agronomy,Jiangxi Agricultural University,Nanchang 330045,China)  
In this paper,the effects of 1.5% chitosan soaking for 5 s,30 s and 55 s on preservation of 'Newhall ' navel orange were studied.The results showed that chitosan treatments could inhibited respiration rate,delayed the increase of total sugar and the decrease of titratable acid,and maintained higher Vc content of fruits in cold storage(8 ℃).In the meantime,chitosan treatments also could enhanced SOD,PAL,Chitinase and β-1,3-Glucanase activities of fruits.In a word,the best soaking time was 30 s,with 55 s treatment was the second best and 5 s treatment was not as good as the others.
【Fund】: 江西省自然科学基金项目(0630059);; 江西省主要学科学术和技术带头人培养计划项目(050007)
【CateGory Index】: S666.4
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