通过溶液共混制备得到不同纳米ZnO含量的壳聚糖/纳米ZnO涂液,观测了该涂膜的微观结构,并考察了其对圣女果的保鲜性。结果发现:当纳米ZnO含量较低(1%和2%)时,纳米粒子较均匀的分散于壳聚糖膜中。但当纳米ZnO含量增加到3%时,纳米ZnO出现了团聚。保鲜实验发现,纳米ZnO含量为1%的壳聚糖/纳米ZnO涂膜能够最大程度的提高圣女果的感官品质、降低其失重率,并减少其在贮藏过程中Vc及可滴定酸含量的损失。而纳米ZnO含量为2%和3%的壳聚糖/纳米ZnO涂膜的保鲜效果不明显。

The effect of mixing chitosan/nano-ZnO coating with different content of nano-ZnO on quality of cherry tomato was studied.The SEM pictures showed that the nanoparticles had a better dispersion in chitosan matrix at a relative low content of 1% and 2%.However,the aggregation of nanoparticles occurred when the content of nano-ZnO was up to 3wt%.The chitosan/nano-ZnO coating with 1% content of nano-ZnO had a better preservation effect on improving the sensory quality,decreasing the weight loss,Vc and acid content of cherry tomato.In contrast,the chitosan/nano-ZnO coating(2% and 3% content of nano-ZnO) showed little fresh-keeping effect on cherry tomato.