[Objective]The reference for the shelf life-prolonging of Dangshan pear was provided. [Method] The Dangshan pear being taken as experimental material, the effect of coating treatment with the different concentrations of chitosan on its storage and the change of physiological character under the cold storage was studied. [Results] In cold condition, the good film formation for the best preservation of total content of sugar in Dangshan pear was in the condition of 2.0% chitosan coating treatment, which could prevent water evaporation. The loss of vitamin C(Vc) could be reduced under the treatments and the best result was from the coating treatment with the concentration of 2.0% chitosan and then 1.5% chitosan. The treatment of 2.0% chitosan could effectively inhibit the pear respiration, which could reduce the acid consumption of Dangshan pear itself. The treatment of 1.0% chitosan was not effective on its fresh-keeping because of its relatively high mobility and the treatment of 2.5 % chitosan was too viscosity to impede O2 outside into the fruit, making total content of acid in it to be significantly declined. [Conclusion] The coating treatment of 2.0% chitosan could extend the shelf-life of Dangshan pear.%[目的]为延长砀山酥梨的保质期提供参考.[方法]以砀山酥梨为试材,研究不同浓度壳聚糖复合涂膜处理的砀山酥梨在冷藏条件下的贮藏效果及其生理变化.[结果]在冷藏条件下,浓度2.0%的壳聚糖涂膜处理具有良好的成膜性,可阻止水分的蒸发.涂膜处理能延缓果实贮藏中维生素C(Vc)的损失,以浓度2.0%的壳聚糖涂膜保鲜效果最好,浓度1.5%的壳聚糖次之.浓度2.0%的壳聚糖涂膜能有效抑制酥梨的呼吸作用,减少砀山酥梨本身酸性物质的消耗;浓度1.0%的壳聚糖成膜流动性较大,保鲜效果不太好;浓度2.5%的壳聚糖较黏稠,阻碍外界O2的进入,从而使其总酸含量下降速度明显加快.浓度2.0%的壳聚糖涂膜砀山酥梨总糖含量下降速度最慢,保鲜效果最好.[结论]壳聚糖涂膜处理能延长砀山酥梨的保质期,以浓度为2.0%的壳聚糖涂膜的保鲜效果最好.
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