Effect of Coating with Different Concentrations of Sodium Alginate on Nectarine Fresh-keeping
To study the preservation effect of the nectarine treated by sodium alginate,the nectarine was coated using 1％,1.5％,2.0％ sodium alginate solution for 5min,respectively.Both physical and chemical index during their storage were determined at regular intervals.Results showed that the coating treatment inhibited the increase in the weight loss rate and the decay rate of the nectarine fruit,prolonged the respiration peak time,and the decreased rate in the nectarine fruit firmness,sugar,VC and acid content.The coating with sodium alginate was conducive to the nectarine preservation and the nectarine fruit coated by 1.5％ sodium alginate solution presented the best storage quality.
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