Studies on Fresh-keeping of “Kuerle”PearTreated with Biological Coating

Abstract

Abstract: Kuerle”pear treated with CMC edible coating carrying yeast was used as raw material in this experiment. Throughthe study on effects and physiology of storage, a kind of natural, no-toxic, highly efficient biological coating was found out. The resultsshowed that all the treatments had restrained respiratory intensity, chlorophyll decomposition, PPO activity and MDA accumulation,reduced rot rate and postponed ripeness and softness. CMC+Yc-b combined with yeast could strengthen antiseptic effect remark-ably. Stored at 15℃,rate of rotting and loss of “kuerle”pear still remained low at 5% after two months storage.

Key words: kuerle”pear, biology, coating, fresh-keeping

YAN Rui-Xiang, WANG Li, ZHANG Ping, WANG Yong, YANG Xiu-Rong. Studies on Fresh-keeping of “Kuerle”PearTreated with Biological Coating[J]. FOOD SCIENCE, 2004, 25(3): 177-179.

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Studies on Fresh-keeping of “Kuerle”PearTreated with Biological Coating

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