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研究了3种壳聚糖保鲜剂对常温贮藏芒果的保鲜效果。结果表明,壳聚糖对芒果贮藏具有一定的保鲜效果,果实保青指数升高,腐烂指数下降,有机酸与VC等含量显著增加且优于化学保鲜剂施保克。但3种壳聚糖保鲜剂的保鲜效果差异较大,对芒果保青作用以自制保鲜剂最佳,其次是双林;防腐效果以双林最佳;对果实有机酸含量的增加依次是自制保鲜剂>鲜倍得>双林;果实VC含量增加依次是鲜倍得>自制保鲜剂和双林;而果实可溶性糖含量,鲜倍得处理高于ck,双林处理低于ck。
The preservation effects of three chitosan preservatives on mango stored at room temperature were studied. The results showed that chitosan had certain preservation effect on mango storage, the index of green retention increased, the decay index decreased, the content of organic acids and VC significantly increased, and was better than that of chemical preservative ShiPuKe. However, the preservation effect of the three kinds of chitosan preservatives is quite different, the best preservative for mango is the best, followed by Shuanglin; the best preservative effect is Shuanglin; and the increase of organic acid content is self-made Preservatives> Xianbei> Shuanglin; fruit VC content followed by fresh times were> homemade preservatives and Shuanglin; and soluble sugar content of fruit, fresh times higher than ck, Shuanglin less than ck.