Effect of Sodium Selenite-Chitosan Compound Preservative on Storability of Kumquats  

作　　者：Dongdi XIE Jun YUE Yankun LU 

机构地区：[1]Department of Chemical and Biological Engineer, Hezhou University, Hezhou 542899, China [2]Library of Hezhou University, Hezhou 542899, China

出　　处：《Asian Agricultural Research》2021年第4期43-47,共5页亚洲农业研究（英文）

基　　金：Hezhou Scientific Research and Technological Development Project(He Ke Gong 1541005).

摘　　要：[Objectives]To explore the effect of sodium selenite-chitosan compound preservative on storability of kumquats.[Methods]Under the condition of room temperature,fresh kumquats were coated with different concentrations of sodium selenite-chitosan compound preservative,respectively.[Results]Sodium selenite-chitosan compound preservative reduced the weight loss rate,delayed the decline of vitamin C,soluble solids,titratable acid and GSH contents,slowed down the accumulation of MDA,inhibited the increase of PPO activity,and increased to a certain extent the activity of SOD in fresh kumquats.[Conclusions]Sodium selenite-chitosan compound preservative maintained the quality and prolonged the shelf life of kumquats.The preservation effect of compound preservative composed of 4 mg/L sodium selenite and 8 g/L chitosan was the best.

关 键 词：KUMQUAT Sodium selenite CHITOSAN Storage quality 

分 类 号：TS6[轻工技术与工程]