The Development of the Application of Carboxymethyl Chitosan on Fruits and Vegetables Preservation

Wei WU; Bao-feng LIN

doi:10.14028/j.cnki.1003-3726.2006.04.014

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The Development of the Application of Carboxymethyl Chitosan on Fruits and Vegetables Preservation

更新时间：2022-09-18

- The Development of the Application of Carboxymethyl Chitosan on Fruits and Vegetables Preservation
- Polymer Bulletin Vol. 19, Issue 4, Pages: 84-88(2006)
- 作者机构：
  
  广西大学化学化工学院，南宁　530004
- 作者简介：
- 基金信息：
- DOI：10.14028/j.cnki.1003-3726.2006.04.014
  CLC：
- Published：2006-04，
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Wei WU, Bao-feng LIN. The Development of the Application of Carboxymethyl Chitosan on Fruits and Vegetables Preservation. [J]. Polymer Bulletin 19(4):84-88(2006)
DOI：

Wei WU, Bao-feng LIN. The Development of the Application of Carboxymethyl Chitosan on Fruits and Vegetables Preservation. [J]. Polymer Bulletin 19(4):84-88(2006) DOI： 10.14028/j.cnki.1003-3726.2006.04.014.

摘要

综述了羧甲基壳聚糖的特性及其在果蔬的涂膜保鲜中的应用研究进展，讨论了羧甲基壳聚糖的浓度、分子量、pH 值、取代度对其特性的影响，介绍了羧甲基壳聚糖对果蔬的涂膜保鲜效果。本文对开发羧甲基壳聚糖在果蔬防腐保鲜方面的应用具有理论指导意义。

Abstract

The characteristics of carboxymethyl chitosan and the research development of the application of carboxymethyl chitosan on fruits and vegetables preservation were summarized in this paper.The effects of concentration

molecular weight

pH value and carboxymethylation degree on the characteristics of carboxymethyl chitosan were discussed in details.The preservation effects of carboxymethyl chitosan on the fruits and vegetables were studied.The results showed that the prospect of carboxymethyl chitosan application on fruits and vegetables preservation were good.It had reference to the application of carboxymethyl chitosan on fruits and vegetables preservation.

关键词

羧甲基壳聚糖特性保鲜

Keywords

Carboxymethyl chitosanCharacteristicsPreservation

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