高分子膜材料涂漠法保鲜荔枝的研究

本文对三种成膜剂聚乙烯醇、聚乙二醇、壳聚糖的成膜性和粘附性进行比较，对防腐剂联苯、檬酸、VC对羟基苯甲酸乙酯的抑菌防褐变作用进行考察，并用壳聚糖配制的的复合保鲜剂对多酚氧化酶的活性进行测定比较，获得保鲜荔枝效果最好的壳聚糖的浓度为2％。

Study on Compound Polymer Coating of Litchi for Fresh Keeping Storage

with the compound polymer coating included in the polymer material,the food antiseptic and the antioxidizer.to coat lichi was investigted to store at room temperature.the results showed that the compound polymer coating could reduce the evaporation and the respiratory rate of the fruit.Among the polymer materials cchitosan,a natural polymer agent,had the optimal keeping,and the best concentration of chitosan solution was 2%.in this concentration the coating quality could meet the need of the stored litchi satisfactorily.By the determination on the polyphenol oxydase (PPO)activity of litchi,the further investigation showed that the activity of PPO could gradually decrease the deepenind of brown changing on the litchi rind.The rate of brown changing in the coated litchi was obviously slower than that in the not coated fruit.