(1) Chitooligosaccharide treatment has obvious fresh-keeping effect on strawberries. This is mainly because chitosan oligosaccharide can form a protective film on the surface of strawberry fruit, which allows oxygen to pass through, but carbon dioxide and water cannot pass through, so that the carbon dioxide generated by strawberry respiration accumulates in the film, which increases the concentration of carbon dioxide and the concentration of oxygen. relative decline. This environment of high carbon dioxide and low oxygen concentration can inhibit the respiration of strawberries, prevent the degradation of respiratory substrates such as soluble sugar, reduce the loss of Vc in strawberries, inhibit the transpiration of strawberries, and reduce the rot caused by pathogenic bacteria. All of these have promoted the extension of the strawberry storage period and achieved the purpose of preservation.
(2) Different concentrations of chitosan oligosaccharide have different effects on the storage and preservation of strawberries. Too high concentration results in thicker film formation and too low oxygen concentration in the fruit, which cannot maintain normal life activities, and the preservation effect decreases. The test showed that the strawberry fruit treated with 1.5% chitosan oligosaccharide aqueous solution had the best fresh-keeping effect, could effectively control the postharvest physiological activity of strawberry, obviously delay its senescence, and maintain its good storage quality. The optimum mass fraction of chitosan oligosaccharide aqueous solution for processing strawberry is 1.5%.
(3) The selection of efficient, environmentally friendly, economical and convenient strawberry preservatives will promote the improvement of strawberry storage technology and the development of the strawberry industry. The convenience and remarkable effect of chitosan oligosaccharide treatment make it have a good application prospect in future practice. In addition, in the practical application of production, since the current effect cannot achieve the effect of traditional chemical preservation methods, it is necessary to study compound preservation to replace or reduce the use of chemical fungicides and promote the application of chitosan oligosaccharide in production.
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