研究了1.5%壳聚糖分别浸果5、30和55 s对"纽荷尔"脐橙保鲜效果的影响。结果表明:在冷藏(8℃)条件下,壳聚糖处理均不同程度抑制了脐橙果实的呼吸强度、延缓了总糖的上升和可滴定酸的下降并保持了较高的Vc含量。同时,壳聚糖处理也相应地提高了果实超氧化物歧化酶、苯丙氨酸解氨酶、几丁质酶和β-1,3-葡聚糖酶的活性,实验显示,浸果30 s处理效果最好,55 s的次之,5 s的最差。

In this paper,the effects of 1.5% chitosan soaking for 5 s,30 s and 55 s on preservation of 'Newhall ' navel orange were studied.The results showed that chitosan treatments could inhibited respiration rate,delayed the increase of total sugar and the decrease of titratable acid,and maintained higher Vc content of fruits in cold storage(8 ℃).In the meantime,chitosan treatments also could enhanced SOD,PAL,Chitinase and β-1,3-Glucanase activities of fruits.In a word,the best soaking time was 30 s,with 55 s treatment was the second best and 5 s treatment was not as good as the others.