Influence Of Coating Preservation On The Physiological And Biochemical Changes And The Storage Effect Of Acorn

Acorn from Nanyue, Hunan was taken as the material, under the normal temperature, we studied acid, coating treatment and microwave treatment handling effect on acorn storage. Then the acorn is to determine concentration of acid, film coating. And then we research the physiological and biochemical changes of the acorn in different times of microwave. The results are following:1. After the acorn picks, uses acid, may good maintain its original flavor and the feeling in the mouth, uses citric acid processing to store the effect to acetic acid and ascorbic acid. Then,4g/L citric acid also is processing to store the effect to surpass density2g/L and6g/L.4g/L citric acid could decrease the acorn breath intensity, restrained amylum retro gradation, bacteria growth and weightlessness rate.2.In coating treatment, may good maintain its original flavor and the feeling in the mouth, we uses chitosan processing to store the effect to CMC-Na and sodium alginate.1.5%chitosan is processing to store the effect to surpass density1.0%and2.0%.1.5%chitosan could decrease the acorn breath intensity, restrained amylum retro gradation, PPO active, bacteria growth and weightlessness rate, will maintain acorn own anti-senile ability. Then, by polynomial analysis, the technological conditions are:3.32g/L citric acid,1.58%chitosan and0.09%Sodium benzoate.3. In microwave treatment,15s also is processing to store the effect to surpass time5s and10s. Then,15s could decrease the acorn breath intensity, restrained amylum retro gradation, POD and CAT activeness to drop so that lengthened the acorn shelf life.4.the experiment has the operation, to maintain freshment the effect, to low cost. It foundated offered a guidance for acorn storge practice.