壳聚糖涂膜处理对翠冠梨果实常温货架期色泽和贮藏品质的影响

阚超楠; 高阳; 陈明; 陈楚英; 陈金印; 刘善军

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DOI:10.3969/j.issn.1005-6521.2019.01.003

食品研究与开发:2019,40(1):11-17

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壳聚糖涂膜处理对翠冠梨果实常温货架期色泽和贮藏品质的影响

阚超楠，高阳，陈明，陈楚英，陈金印，刘善军^1,2,3,4

(1.江西农业大学农学院，江西南昌330045;2.江西省果蔬采后处理关键技术及质量安全协同创新中心，江西南昌330045;3.江西省果蔬保鲜与无损检测重点实验室，江西南昌330045;4.萍乡学院，江西萍乡337055)

Effect of Chitosan Coating on the Color and Storage Quality of'Cuiguan'Pear Fruit during Shelf Life at Room Temperature

KAN Chao-nan，GAO Yang，CHEN Ming，CHEN Chu-ying，CHEN Jin-yin，LIU Shan-jun^1,2,3,4

(1.College of Agronomy，Jiangxi Agricultural University，Nanchang 330045，Jiangxi，China;2.Collaborative Innovation Center of Post-harvest Key Technology and Quality Safety of Fruits and Vegetables in Jiangxi Province，Nanchang 330045，Jiangxi，China;3.Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits&Vegetables，Nanchang 330045，Jiangxi，China;4.Pingxiang University，Pingxiang 337055，Jiangxi，China)

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投稿时间：2018-06-14

中文摘要: 以翠冠梨果实为试验材料，研究1.0%、1.5%和2.0%壳聚糖涂膜处理对翠冠梨果实常温货架期色泽和贮藏品质的影响。试验结果表明：壳聚糖涂膜处理能延缓果实色泽变化，抑制果实果皮色泽向黄褐色转变、延缓果皮叶绿素含量的降低和类胡萝卜素的积累。与对照组（CK）果实相比，壳聚糖涂膜果实腐烂率、失重率、呼吸强度均降低，能够使果实硬度和营养品质维持在较高水平。说明壳聚糖涂膜处理能够作为翠冠梨果实的保鲜技术以提高成熟翠冠梨采后的贮藏品质，其中1.5%壳聚糖涂膜处理对常温货架期翠冠梨果实的保鲜效果最佳。

中文关键词: 壳聚糖翠冠梨常温色泽品质

Abstract:In order to study the effect of chitosan on the postharvest preservation of'Cuiguan'pear，the effects of 1%，1.5%and 2%chitosan coating treatments on the shelf life color and storage quality of'Cuiguan'pear fruit were studied.The results showed that the treatment of chitosan could delay the change of fruit color，inhibit the change of fruit peel color to tan，delay the decrease of chlorophyll content and the accumulation of carotenoids.Compared with the control，the weight loss rate，decay rate and respiratory strength of chitosan coating were decreased，and the fruit hardness and nutritional quality were improved.It was suggested that chitosan coating could be used as the preservation technique to improve the storage quality.The results showed that 1.5%of chitosan coating were the better for the preservation of the fruit.

keywords: chitosan 'Cuiguan'pear room temperature colour and lustre quality

文章编号：201901003 中图分类号： 文献标志码：

基金项目:国家自然科学基金（31360466）；江西省“赣鄱英才555工程”（2012）；江西省2011协同创新中心项目（JXGS-05）

作者	单位
阚超楠，高阳，陈明，陈楚英，陈金印，刘善军	1.江西农业大学农学院，江西南昌330045；2.江西省果蔬采后处理关键技术及质量安全协同创新中心，江西南昌330045；3.江西省果蔬保鲜与无损检测重点实验室，江西南昌330045；4.萍乡学院，江西萍乡337055

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KAN Chao-nan，GAO Yang，CHEN Ming，CHEN Chu-ying，CHEN Jin-yin，LIU Shan-jun

1.College of Agronomy，Jiangxi Agricultural University，Nanchang 330045，Jiangxi，China；2.Collaborative Innovation Center of Post-harvest Key Technology and Quality Safety of Fruits and Vegetables in Jiangxi Province，Nanchang 330045，Jiangxi，China；3.Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits&Vegetables，Nanchang 330045，Jiangxi，China；4.Pingxiang University，Pingxiang 337055，Jiangxi，China

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