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《Journal of Hainan Normal University(Natural Science)》 2018-01
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Effect of Chitosan Coating on Quality Maintenance of Fresh-cut Peach

LI Fangfei;MA Wenyao;LI Yanmei;LI Xiaoge;LIAO Qiushi;YANG Yingjun;School of Forestry,Henan University of Science and Technology;  
The effects of different concentrations(0. 5%,1% and 1. 5%) of chitosan coating solution on fresh-cut peach were studied with Chinese peach and double Hongyan peach as test materials. In the experiment,the method of direct fruit soaking was adopted. After fruit treatment,the fruit was dried and packed,wrapped in fresh-keeping film and placed in the refrigerator at 5℃,and observed once per 2 d to the 10 th d. The 7 physiological indexes such as decay rate and color of peach were measured. The results show that under the different concentrations of chitosan coating solution,the physiological indexes of peach are better than the control,indicating that each treatment group has some preservation effect on fresh peaches. 1% chitosan coating solution has the best preservation effect on fresh-cut peach. It can effectively inhibit the activity of POD and PPO,and is superior to other treatments in maintaining fruit color and hardness,reducing fruit acidity and decay rate,slowing down the material decomposition,so that the shelf life of fruits can reach 4 ~ 8 d.
【Fund】: 洛阳市科技发展计划项目(1402011A);; 河南省教育厅重点项目(13A210873)
【CateGory Index】: TS255.3
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