Food and Fermentation Industries >

2012 , Vol. 38 >Issue 04: 208 - 211

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.04.017

Food and Fermentation Industries

Study on Preservation Effects of Chitosan Oligosaccharide on Peaches During Refrigeration

  • Chen Yi-zhao~ ,
  • Wang Yi-jia~ ,
  • Gang Cheng-cheng~ ,
  • Li Jian-long~ ,
  • Gao Jian-gang~ ,
  • Qian Wei-dong~ ,
  • Wang Ke-feng~ ,
  • Yu Zhong~
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Online published: 2012-04-25

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Abstract

The "baihua" peaches were treated with 1%,2% chitosan oligosaccharide(COS) and 1% chitosan(CTS) respectively at(3±1)℃.The results shows that 1% CTS coating was the most effective to reduce respiratory rate of fruits.No significant respiration peak was detected during the storage and it was lower compared with others method after 10 days of preservation.COS with a 2% coating effectively reduced the decrease of firmness and TSS.This treatment also had good effects on maintaining firmness,inhibiting the increase of relative conductivity,MDA and PPO.The result also indicated that the higher concentration of COS coating,the better effect on the perseveration.However,the best dosage of COS for preservation of peach fruit still needs further research.

Key words： COS; CTS; coating preservation; juicy fruit; low temperature browning

Cite this article

Chen Yi-zhao~ , Wang Yi-jia~ , Gang Cheng-cheng~ , Li Jian-long~ , Gao Jian-gang~ , Qian Wei-dong~ , Wang Ke-feng~ , Yu Zhong~ . Study on Preservation Effects of Chitosan Oligosaccharide on Peaches During Refrigeration[J]. Food and Fermentation Industries, 2012 , 38(04) : 208 -211 . DOI: 10.13995/j.cnki.11-1802/ts.2012.04.017

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