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首页> 外文期刊>The Kasetsart Journal >Formulation of Chitosan-Oleic Acid Coating for Kiew Wan Tangerine by Response Surface Methodology
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Formulation of Chitosan-Oleic Acid Coating for Kiew Wan Tangerine by Response Surface Methodology

机译：响应面法制备邱湾蜜桔的壳聚糖-油酸涂层

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The coating formulation is an essential factor in maintaining the postharvest quality of tangerines. A common problem found in coated tangerines is off-flavor due to improper coating. The aim of this study was to use chitosan and oleic acid to formulate the most suitable coating for tangerines displayed at room temperature (30±2℃). In order to optimize the formulation, response surface methodology (RSM) with a central composite design was applied. The response effect of chitosan (1-2%) and oleic acid (1-4%) on weight loss, ethanol in juice, and carbon dioxide and oxygen in fruit were investigated. A second order model was used to explain the effect of the dependent variables (weight loss, O_2, CO_2, ethanol), which were highly significant and produced R2 values in the range from 77 to 92%. The optimum coating formulation for tangerine was found to be 1 % chitosan (v/v) and 2.5% oleic acid (v/v), which was based on a composite desirability value of 0.80.
机译：涂料配方是维持橘子采后质量的重要因素。包衣的橘子中常见的问题是由于包衣不当而引起的异味。这项研究的目的是使用壳聚糖和油酸配制最适合室温（30±2℃）展示的橘子涂层。为了优化配方，采用了具有中心复合设计的响应面方法（RSM）。研究了壳聚糖（1-2％）和油酸（1-4％）对减肥，果汁中的乙醇以及水果中的二氧化碳和氧气的响应效果。使用二阶模型来解释因变量（体重减轻，O_2，CO_2，乙醇）的影响，这些因数非常显着，并且产生的R2值在77％到92％之间。发现用于橘皮的最佳涂料配方为1％的壳聚糖（v / v）和2.5％的油酸（v / v），这是基于0.80的综合理想值。

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