College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, PR China.
Carbohydr Polym. 2013 Feb 15;92(2):2027-32. doi: 10.1016/j.carbpol.2012.11.070. Epub 2012 Dec 1.
Fresh postharvest green asparagus rapidly deteriorate due to its high respiration rate. The main benefits of edible active coatings are their edible characteristics, biodegradability and increase in food safety. In this study, the quality of the edible coatings based on 0.50%, 0.25% high-molecular weight chitosan (H-chitosan), and 0.50%, 0.25% low-molecular weight chitosan (L-chitosan) on postharvest green asparagus was investigated. On the basis of the results obtained, 0.25% H-chitosan and 0.50% L-chitosan treatments ensured lower color variation, less weight loss and less ascorbic acid, decrease presenting better quality of asparagus than other concentrations of chitosan treatments and the control during the cold storage, and prolonging a shelf life of postharvest green asparagus.
新鲜的采后绿芦笋由于呼吸速率高而迅速恶化。可食用活性涂层的主要优点是其可食用特性、生物降解性和提高食品安全。在这项研究中，研究了基于 0.50%、0.25%高分子量壳聚糖（H-壳聚糖）和 0.50%、0.25%低分子量壳聚糖（L-壳聚糖）的可食用涂层对采后绿芦笋的质量的影响。基于所获得的结果，0.25%H-壳聚糖和 0.50%L-壳聚糖处理可确保更低的颜色变化、更少的失重和更少的抗坏血酸损失，表现出比其他壳聚糖处理浓度和冷藏期间的对照更好的芦笋品质，并延长了采后绿芦笋的货架期。
