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Study on chitosan diguanidinylated coating preservation of longan and its antifungal activities
Author(s): CHEN Jia-yang1, HUANG Shan-hua1, LU Wang-jin2, CHEN Shi1, FU Yin-lian3, LE Xue-yi1, *
Pages: 328-
331,392
Year: 2012
Issue:
18
Journal: Science and Technology of Food Industry
Keyword: 壳聚糖双胍盐酸盐(CSG); 龙眼; 保鲜; 龙眼焦腐病菌; 龙眼炭疽菌;
Abstract: 以龙眼为试材,对比壳聚糖(CTS)与其衍生物壳聚糖双胍盐酸盐(CSG)对龙眼在常温下的涂膜保鲜效果及两者对龙眼焦腐病菌和龙眼炭疽菌生长的抑制作用。将龙眼分别浸泡于质量分数为1.0%的CTS与0.2%、0.5%、1.0%的CSG溶液中,取出晾干,分装于聚乙烯篮中,于(28±2)℃的室内存放5d。测定果实的细胞膜渗透率、丙二醛(MDA)、失重率、VC、可溶性固形物(TSS)、可滴定酸(TA)含量的变化和烂果率。结果表明,用质量分数为1.0%CSG处理后的龙眼的各项生理指标均优于其他各组,说明1.0%CSG的保鲜效果优于其他几种涂膜处理。当CSG浓度为4.0mg/mL时,可完全抑制龙眼焦腐病菌菌丝的生长,当浓度大于1.0mg/mL时对龙眼炭疽菌菌丝的生长有明显的抑制作用。
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