Effects of Four Antistaling Agents on Preservation of Nan Feng Tangerines

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Abstract:

The Nan Feng Tangerine is used to study the preservation effects of the chemical preservative, 1% chitosan, 1% carboxymethyl with 1% chitosan, and 1% carboxymethyl with 50ppm Silver Nano composite. The results show that the tangerine weight losses after preservative treatments are lower than the loss of the control group, and the total citrus-sugar content, citrus-Vitamin C content and total citrus-acid content are higher than those of the control group. In conclusion, the Silver Nano composite has the best preservative effect on the Nan Feng citrus, and the effect using film preservation is better than that using the chemical preservation.

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Advanced Materials Research (Volumes 1044-1045)

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176-180

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October 2014

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© 2014 Trans Tech Publications Ltd. All Rights Reserved

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