壳聚糖涂膜对砀山酥梨保鲜效果的研究

［目的］为延长砀山酥梨的保质期提供参考。［方法］以砀山酥梨为试材，研究不同浓度壳聚糖复合涂膜处理的砀山酥梨在冷藏条件下的贮藏效果及其生理变化。［结果］在冷藏条件下，浓度2.0%的壳聚糖涂膜处理具有良好的成膜性，可阻止水分的蒸发。涂膜处理能延缓果实贮藏中维生素C（Vc）的损失，以浓度2.0%的壳聚糖涂膜保鲜效果最好，浓度1.5%的壳聚糖次之。浓度2.0%的壳聚糖涂膜能有效抑制酥梨的呼吸作用，减少砀山酥梨本身酸性物质的消耗;浓度1.0%的壳聚糖成膜流动性较大，保鲜效果不太好;浓度2.5%的壳聚糖较黏稠，阻碍外界O2的进入，从而使其总酸含量下降速度明显加快。浓度2.0%的壳聚糖涂膜砀山酥梨总糖含量下降速度最慢，保鲜效果最好。［结论］壳聚糖涂膜处理能延长砀山酥梨的保质期，以浓度为2.0%的壳聚糖涂膜的保鲜效果最好。

Study on the Effect of Chitosan Coating Treatment on Dangshan Pear Fresh-keeping

0bjective]The reference for the shelf life-prolonging of Dangshan pear was provided.Method]The Dangshan pear being taken asexperimental material,the effect of coating treatment with the different concentrations of chitosan on its storage and the change of physiologicalcharacter under the cold storage was studied. Results] In cold condition,the good film formation for the best preservation of total content ofsugar in Dangshan pear was in the condition of 2.0%chitosan coating treatment,which conld prevent ...