| 壳寡糖处理对草莓贮藏品质的影响 |
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| 引用本文： | 聂青玉,刘丹,王燕飞,郑明书.壳寡糖处理对草莓贮藏品质的影响[J].农产品加工．学刊,2010(7). |
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| 作者姓名： | 聂青玉 刘丹 王燕飞 郑明书 |
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| 作者单位： | 重庆三峡职业学院; |
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| 基金项目： | 重庆市教委自然科学研究项目(KJ101901) |
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| 摘 要： | 以草莓为试材,果实采后,分别用质量分数为1.0%,1.5%,2.0%的壳寡糖溶液浸泡处理草莓果实1min,研究壳寡糖处理对草莓贮藏品质的影响。结果表明,壳寡糖处理能较好地保持贮藏草莓的感官品质、风味品质、营养品质;能有效调节、控制果肉细胞的成熟与衰老,从而延长果实贮藏期。质量分数1.5%壳寡糖处理果实的各项品质指标均优于其他处理组,是有效延长草莓果实贮藏时间的最佳浓度。
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| 关 键 词： | 壳寡糖 草莓 贮藏品质 |
Effects of Chitosan Oligosaccharide on the Quality of Strawberry during Storage |
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| Nie Qingyu,Liu Dan,Wang Yanfei,Zheng Mingshu.Effects of Chitosan Oligosaccharide on the Quality of Strawberry during Storage[J].Nongchanpin Jlagong.Xuekan,2010(7). |
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| Authors: | Nie Qingyu Liu Dan Wang Yanfei Zheng Mingshu |
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| Institution: | Nie Qingyu,Liu Dan,Wang Yanfei,Zheng Mingshu (Chongqing Three Gorges Vocation College,Wanzhou,Chongqing 404155,China) |
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| Abstract: | The strawberry was used to investigate the effect of 1.0%,1.5% and 2.0% chitosan oligosaccharide (COS) on quality variation trends during fruit storage at room temperature.The results showed that COS treatment could keep storage quality of sensory,flavor and nutrition,control the ripening and senescence of flesh cells,and delay the period of fruit storage,effectively.1.5% COS have better effects than others,which was optimum concentration for storage of strawberry. |
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| Keywords: | chitosan oligosaccharide (COS) strawberry storage quality |
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