[目的]研究壳聚糖对鸭梨贮藏后期微生物数量及生理品质的影响,为鸭梨后期贮运保鲜提供技术指导.[方法]以鸭梨果实为试材,采用浓度0.75％、1.00％、1.25％、1.50％壳聚糖溶液浸泡鸭梨果实30 s,并设清水对照,均在4℃下贮藏30 d,分别在10、20、30 d时检测微生物数量及各指标.[结果]与清水处理相比,4种壳聚糖涂膜处理均可不同程度降低果实的失重率和腐烂率,抑制果实贮藏后期微生物数量、硬度、可溶性糖和可溶性固形物含量下降,保持果实较好的硬度,从而延缓了果实的成熟衰老.其中1.25％壳聚糖涂膜处理的果实贮藏30 d,其腐烂率和失重率分别为8.3％和12.9％,而对照的分别是52.6％和28.0％.[结论]壳聚糖处理对鸭梨贮藏后期的保鲜效果良好.%[Objective] The aim was to study the effects of chitosan on microorganism quantity and storage quality of Yali pear in the later storage, to provide technical guidance for food storage and transportation of Yali pear. [Method] Yali pear were used as materials in this experiment , and Yali pear were soaked with 0.75% , 1.00% , 1.25% or 1.50% chitosan( CTS) for 30 s and then stored at 4℃ for 30 d. Taking clear water as control, in the 10, 20 and 30 d, the microorganism number and each index were detected. [ Result ] Compared with the control, rate of weight loss and fruit rotting rate decreased through the CTS treatments, maintained a relatively high hardness content, soluble sugar content and TSS(total solid substance) content, controlled the microorganism quality and rate, kept satisfactory hardness and quality, and effectively delayed the senescence of the fruit. The treatment of 1.25% chitosan had the best fresh-keeping quality, with a decay rate of 8.3% and a weight loss rate of 12.9% after 30 d of storage, being 52.6% and 28.0% , respectively remarkable compared with the control. [ Conclusion] Chitosan treatments have better fresh effects for Yali pear in the later storage.
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