壳寡糖对杏果实贮藏品质的影响

以新疆赛买提杏为原料,选用分子量5000u、浓度为1.00%、0.50%、0.25%的壳寡糖对杏果实进行减压渗透处理。处理后的杏果实放置在温度为4℃、相对湿度90%～95%的冷库中贮藏,定期测定杏果实的品质指标,研究壳寡糖处理对杏果实贮藏品质的影响。实验结果表明,浓度为0.50%的壳寡糖处理效果最好,可有效地保持杏果实的硬度和叶绿素的含量,延缓抗坏血酸和可滴定酸含量降低以及可溶性固形物含量的上升,降低杏果的呼吸强度,抑制杏果实的发病率。

Effect of oligochitosan on storage qualities of apricot fruit

The Saimaiti apricot fruit(Prunusar meniaca L)were treated by vacuum infiltration of 0.25%,0.50% and 1.00% oligochitosan solution(molecular weight:5000u),respectively,and stored at 4℃,90%～95%RH.The storage qualities of apricot fruit were evaluated during storage.Results showed that the 0.50%oligochitosan treatment was the most effective.Firmness and the chlorophyll content of the apricot fruit were efficiently maintained and declining in titratable acidity,ascorbic acid were all effectively inhibited,but increase of total soluble solids was retarded.Weight loss,respiration rate and decay incidence of the apricot fruit were significantly reduced by the oligochitosan treatment during storage.The storage qualities of apricot fruit were efficiently maintained by the treatment of 0.50% oligochitosan during storage.