壳寡糖对圣女果的保鲜效应研究OA

[Objective]To study the effect of chitosan oligosaccharides on the preservation and antioxidant activity of Cherry tomatoes by coating the fruit with chitosan oligosaccharides as the preservative agent.[Method]80 mg/L chito-oligosaccharide was determined as the optimal preservation concentration by pre-test.The materials were divided into the chitosan treatment group and the control group,and stored for 10 days.The decay rate,weight loss rate,hardness,soluble solid,titrable acid,ascorbic acid,total phenol and free radical clearance rate of fruit were measured every 2 days.[Result]The chitosan oligosaccharide coating treatment could significantly reduce the decay rate and weight loss of fruits,maintain high contents of soluble solids,ascorbic acid,titrable acid and total phenol,and slow down the decrease rate of free radical clearance.[Conclu-sion]Chito-oligosaccharides reduced the nutrients consumed by respiration of Cherry tomatoes,maintained the high nutrient composition and antioxidant activity of fruit,delayed the decline of quality and taste of Cherry tomatoes,and extended the shelf life.