FOOD SCIENCE ›› 2016, Vol. 37 ›› Issue (20): 282-286.doi: 10.7506/spkx1002-6630-201620047

• Packaging & Storage • Previous Articles     Next Articles

Effect of Chitosan Treatment Combined with Nano-Packaging on Quality and Physiological Changes of Daylily

YAO Yaming, PENG Jing, LIU Tan, CHEN Jikun, MEI Weiyun, PAN Leiqing, TU Kang   

  1. 1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
    2. Center of Agricultural Products Quality and Safety of Yunnan Province, Kunming 650032, China;
    3. Shilin Luting Sweet Persimmon Product Development Co. Ltd., Shilin 652200, China
  • Received:2016-10-27 Revised:2016-10-27 Online:2016-10-25 Published:2016-12-01
  • Contact: TU Kang

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Abstract:

The daylily cultivar ‘Dawuzui’ was used to explore the effects of chitosan treatment combined with nanopackaging
on the quality and physiological changes of daylily during storage. Results indicated that chitosan treatment,
nano-packaging and their combination delayed the senescence of daylily. The quality of daylily was best preserved when
chitosan treatment was combined with nano-packaging. This combinatorial treatment decreased the rate of weight losses,
effectively inhibited the reduction of VC and sugar contents, and maintained higher activities of superoxide dismutase and
catalase. As a result, the marketable flower rate of daylily remained more than 90% after storage for 18 days at (4 ± 0.5) ℃
and a relative humidity of 75%–80%.

Key words: daylily, chitosan, nano-packaging, storage quality, physiology

CLC Number: