The preservation of cherry tomato coated with different concentration of chitosan coating (0.5% , 1% and 2% ) was studied. The results indicated that the weightlessness rate, Vc, soluble solids content and the rigidity of the fruit were declined more slowly than the contrast. In addition, the preservative effect of the chitosan coating with the concentration of 2% was the best.%采用壳聚糖溶液对圣女果进行涂膜处理,考查了不同浓度(0.5%、1%和2%)的壳聚糖涂膜对圣女果的保鲜性影响.结果表明,壳聚糖涂液能有效抑制圣女果的Vc和可溶性固形物及可滴定酸含量的降低,并能延缓果实的失水、保持果实的硬度.此外,2.0%浓度的壳聚糖涂膜对圣女果的保鲜效果最好.
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