Study on Preservation of Citrus tangfangju With the KSG-Chitosan Membrane Blends

Taking Citrus tangfangjuas test material,to select possibilities of using edible film to be applied into Citrus tangfangju,the preservation of Citrus tangfangju was studied by single factor and formulation experiment with the KSG-Chitosan membrane blends.The changes of weight loss rate,respiratory intensity and the contents of main nutritional components were tested.The results showed that the optimum membrane concentration condition KGM0.6%,chitosan 2.0%,KSG-chitosan ratio was 1∶1.The compound membrane treatment could effectively avoid Citrus tangfangjurespiration,to reduce its respiration intensity,the loss of nutritional components could be contained at a lower level.The Citrus tangfangjucould keep the intrinsic taste and prolong the shelf life.