Study on Chitosan Modified and Its Application in Fresh-keeping of Jinqiu Pear

Abstract

Abstract: As the chitosan was modified with nano-SiOx, nano-SiOx / chitosan composite film was obtained. Water/oxygen permeability and antibacterial activity were investigated. Fresh-keeping ability of the chitosan films was evaluated by measuring contant of ascorbic acid, good fruits rate and storage life of Jinqiu pear at room temperature; The results showed: the water permeability and oxygen permeability decreased by 35% and 21% respectively, and the composite film has obvious antibacterial activity, and the shelf life of Jinqiu pear was prolonged from 20 to 60 days, and the good fruits rate percent was 80% after 60 days.

Key words: nano-SiOx, chitosan, modification, composite films

WANG Ming-Li, TAO Xi-Qin, SHEN Dan, CHEN Ru-Cai. Study on Chitosan Modified and Its Application in Fresh-keeping of Jinqiu Pear[J]. FOOD SCIENCE, 2008, 29(4): 435-438 https://doi.org/

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Study on Chitosan Modified and Its Application in Fresh-keeping of Jinqiu Pear

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