| Summary: | 碩士 === 環球科技大學 === 生物技術研究所 === 107 === This paper mainly discusses the characteristics of chitosan with safe, non-toxic, antibacterial, anti-oxidant, fresh-keeping, medical and other nutritional health functions. It studies the function and application of chitosan and its derivatives in the storage of fruits and vegetables. The effect of film properties on the quality, appearance, nutrients, freshness and weight loss rate of agricultural products.
Preparation of various concentrations (6.0%, 3.0%, 1.0%, 0.5%) of chitosan solution, after drying on the epidermis of the saint tomato and lemon, observe and record the weight loss, calculate the weight loss rate, the degree of preservation and the number For 21 days, it was determined which concentration of chitosan membrane was the best for preserving vitamin C content.
The experimental data showed that the V. sylvestris was treated with different concentrations of 6.0%, 3.0%, 1.0%, 0.5% chitosan membrane, and the 1.0% concentration of chitosan membrane was the best and the weight loss rate was the lowest. After the lemon was treated with chitosan membrane, its weight loss rate during storage, 3% chitosan membrane treatment concentration can minimize the weight loss rate of lemon fruit.
Experiments were carried out to test different concentrations of chitosan film, and a 1.0% concentration of the coating film was found. The vitamin C of the sage tomato was the most able to maintain the vitamin C content in the refrigerator or outdoors. In addition, experimental tests of different concentrations of chitosan film, whether it is stored in the refrigerator or put the outdoor temperature of the lemon, coated with a concentration of 3.0%, the vitamin C of lemon can best maintain the content of vitamin C.
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