[Objectives]This study was conducted to investigate the synergized preservation effect of different concentrations of prochloraz and chitosan on citrus Gonggan,so as to prolong the sales period of Gonggan.[Methods]&qu...[Objectives]This study was conducted to investigate the synergized preservation effect of different concentrations of prochloraz and chitosan on citrus Gonggan,so as to prolong the sales period of Gonggan.[Methods]"Zhongshan Gonggan" was used as a material.The Gonggan fruit was soaked with prochloraz (250,300 and 350 mg/L) and then coated with different concentrations of chitosan (1.0% and 1.5%),respectively.The good fruit rate,weight loss rate and titratable acid (TA),reducing sugar,total soluble solids (TSS) and Vc contents were used as evaluation indexes to investigate the preservation effect of Gonggan during cold storage.[Results]The treatment of prochloraz plus chitosan can significantly prolong the shelf life of Gonggan as it can inhibit the decline of good fruit rate,reduce the weight loss rate,and slow down the degradation and loss of titratable acid,reducing sugar,soluble solids and Vc.The 350 mg/L prochloraz+1.0% chitosan treatment was superior to other treatments.[Conclusions]This study provides a theoretical basis for better prolonging the storage period of Gonggan.展开更多
基金Supported by Natural Science Foundation of Guangxi(2017GXNSFAA198082)Hezhou Scientific Research and Technology Development Program of Guangxi(HKG1541005)
文摘[Objectives]This study was conducted to investigate the synergized preservation effect of different concentrations of prochloraz and chitosan on citrus Gonggan,so as to prolong the sales period of Gonggan.[Methods]"Zhongshan Gonggan" was used as a material.The Gonggan fruit was soaked with prochloraz (250,300 and 350 mg/L) and then coated with different concentrations of chitosan (1.0% and 1.5%),respectively.The good fruit rate,weight loss rate and titratable acid (TA),reducing sugar,total soluble solids (TSS) and Vc contents were used as evaluation indexes to investigate the preservation effect of Gonggan during cold storage.[Results]The treatment of prochloraz plus chitosan can significantly prolong the shelf life of Gonggan as it can inhibit the decline of good fruit rate,reduce the weight loss rate,and slow down the degradation and loss of titratable acid,reducing sugar,soluble solids and Vc.The 350 mg/L prochloraz+1.0% chitosan treatment was superior to other treatments.[Conclusions]This study provides a theoretical basis for better prolonging the storage period of Gonggan.
