羧甲基壳聚糖涂膜保鲜冷藏上海蜜梨的抗软化机理

Preservation Mechanism of Carboxymethyl Chitosan Coating on Pear Firmness during Cold Storage

DOI：10.3969/j.issn.1673-1689.2012.01.014

中文关键词: 上海蜜梨 硬度 细胞壁 水解酶

英文关键词: Shanghaimi pears firmness cell wall hydrolytic enzymes

基金项目:上海市优秀青年教师科研专项基金(B8101-09-0025);“创新行动计划”部分地方院校计划项目(08390513900);上海市教育委员会重点学科建设项目(J50704);上海市教育委员会科研创新项目(11YZ160)

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中文摘要:

为探讨羧甲基壳聚糖涂膜对冷藏(4℃)上海蜜梨的保脆保鲜效果,以涂膜液浸涂上海蜜梨,检验了在随后冷藏过程中上海蜜梨的硬度及与硬度变化相关的细胞壁水解酶和细胞壁成份变化的规律。结果表明,经过60d的冷藏,利用羧甲基壳聚糖涂膜的上海蜜梨硬度达到对照组硬度的1.13倍(p

英文摘要:

In this study,the effects of caboxymethyl chitosan(CMC) coating on the crisp quality of Shanghaimi Pears during 60 days of storage at 4 ℃ were studied.The results showed that the firmness of carboxymethyl chitosan-coated pears reached 1.13 times than that of the control pears after 60 days of cold storage(p

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