The aim was to research fresh-keeping effects of natamycin on cold-pre- served grape. Red globe grapes were processed with compound coating liquid of chitosan with mass fraction at 1% and natamycin with mass fractions...The aim was to research fresh-keeping effects of natamycin on cold-pre- served grape. Red globe grapes were processed with compound coating liquid of chitosan with mass fraction at 1% and natamycin with mass fractions at 0.20% （T1）, 0.40% （T2） and 0.60% （T3）, respectively. Grapes processed with water （CK3） and 1% chitosan （CK2） were taken as control groups. Rotten rate, seed shattering rate, mass loss rate, respiratory intensity and related physiological quality in test and control groups were compared. The results indicated that respiratory intensity, mass loss rate, rotten rate and seed shattering rate in CK1 were all higher than those in CK2. In addition, T1, T2 and T3 were lower in the indices than CK1 and CK2, but still kept at a high level in fruit hardness. Furthermore, mass fractions of Vc and titratable acid declined more slowly in T1, T2 and T3, compared with CK1 and CK2. Natamycin better preserved grapes and prolonged storage period. In general, natamycin with mass fraction at 0.4% proved best in fresh-keeping.展开更多
文摘The aim was to research fresh-keeping effects of natamycin on cold-pre- served grape. Red globe grapes were processed with compound coating liquid of chitosan with mass fraction at 1% and natamycin with mass fractions at 0.20% （T1）, 0.40% （T2） and 0.60% （T3）, respectively. Grapes processed with water （CK3） and 1% chitosan （CK2） were taken as control groups. Rotten rate, seed shattering rate, mass loss rate, respiratory intensity and related physiological quality in test and control groups were compared. The results indicated that respiratory intensity, mass loss rate, rotten rate and seed shattering rate in CK1 were all higher than those in CK2. In addition, T1, T2 and T3 were lower in the indices than CK1 and CK2, but still kept at a high level in fruit hardness. Furthermore, mass fractions of Vc and titratable acid declined more slowly in T1, T2 and T3, compared with CK1 and CK2. Natamycin better preserved grapes and prolonged storage period. In general, natamycin with mass fraction at 0.4% proved best in fresh-keeping.
