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Yuan Z.,Guizhou University | Yuan Z.,Guizhou Key Laboratory of Fermentation Engineering and Biological Pharmacy | Wang M.,Guizhou University | Wang M.,Guizhou Key Laboratory of Fermentation Engineering and Biological Pharmacy | Li X.,Linxia Prefecture Agricultural Technology Promotion Station
Advanced Materials Research | Year: 2012

The effects of Chitosan/Nano-TiO 2 composite coating in extending postharvest life of stauntonvine and maintaining their qualities were investigated. Stauntonvine were treated by chitosan/nano-TiO 2 composite coating and chitosan coating respectively. Changes in respiration rate, ascorbic acid content, titrable acidity, soluble total sugar were measured and compared. Compared with chitosan coating, the application of Chitosan/Nano-TiO 2 composite coating could reduce the respiration rate and the loss of ascorbic acid, and also could increase the titrable acidity, soluble total sugar, and partially inhibited decay of fruit during storage. © (2012) Trans Tech Publications, Switzerland. Source


Zhang H.,Guizhou University | Zhang H.,Guizhou Academy of Testing and Analysis | Zhang H.,Guizhou Key Laboratory of Fermentation Engineering and Biological Pharmacy | Wang M.-L.,Guizhou University | And 4 more authors.
Gao Xiao Hua Xue Gong Cheng Xue Bao/Journal of Chemical Engineering of Chinese Universities | Year: 2014

In order to investigate the effects of nano-SiOx on oxygen permeability (OP) and water vapor permeability (WVP) of chitosan composite films, a series of chitosan composite films were prepared by blending chitosan with various concentrations of nano-SiOx, and their structure was characterized by infrared spectrum (IR) and transmission electron microscopy (TEM). The respiration rate and weight loss of Kiwifruits were also determined to evaluate the preservation capacity of the composite films containing different concentrations of nano-SiOx. The experimental results show that the amount of nano-SiOx can change the OP and WVP of the composite films. Chitosan/nano-SiOx composite films with OP of 32.61 mg·cm-2·d-1, 24.89 mg·cm-2·d-1, 31.48 mg·cm-2·d-1, and WVP of 91.68 mg·cm-2·d-1, 73.62 mg·cm-2·d-1, 85.35 mg·cm-2·d-1 can be obtained under 0.01 g·(100 mL)-1, 0.03 g·(100 mL)-1 and 0.05 g·(100 mL)-1 nano-SiOx, respectively. Moreover, the values of OP and WVP are the lowest when 0.03 g·(100 mL)-1 nano-SiOx is added into the composite films, which is decreased by 34.40% and 22.85% respectively in comparison with pure chitosan films. The above composite film was employed to Kiwifruits preservation, and the data shows that the respiratory peak of the fruits is delayed by 7 days. These evidences confirm that the OP and WVP of chitosan/nano-SiOx composite films can be regulated through controlling the amount of nano-SiOx, and the resulting composite films can inhibit respiration rate of the post-harvest fruits. Source


Li S.-S.,Guizhou University | Li S.-S.,Guizhou Key Laboratory of Fermentation Engineering and Biological Pharmacy | Wang M.-L.,Guizhou University | Wang M.-L.,Guizhou Key Laboratory of Fermentation Engineering and Biological Pharmacy | And 2 more authors.
Resources, Environment and Engineering - Proceedings of the 2014 Technical Congress on Resources, Environment and Engineering, CREE 2014 | Year: 2015

After receiving dipping treatment with composite chitosan/nano-SiO x (CTSS) for 30 s, Yanhong peach fruits were stored under the condition of 27°C (±1°C). The effect of chitosan/nano-SiO xon senescence of peaches were investigated. Results indicate that CTSS reduced the superoxide anion (O2 -) production rate and respiration rate. Compared to control peaches, chitosan/nano-SiOx treated peaches showed lower higher activities of superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX) and ascorbate oxidase (AAO). Hence it can be concluded that chitosan/nano-SiOx has the significant potential to preserve valuable attributes and prolong the shelf life postharvest Yanhong peach fruits, presumably because of its antifungal property and inhibition of the ripening and senescence process of postharvest peaches. Source

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