NGHIÊN CỨU QUY TRÌNH BẢO QUẢN QUẢ BƯỞI PHÚC TRẠCH BẰNG MÀNG SINH HỌC CHITOSAN KẾT HỢP VỚI TANIN VÀ DẤM ĂN

Tóm tắt

Phuc Trach pummelo has a delicious taste, containing a variety of nutrients, especially sugar, vitamin
C, vitamin A and minerals content. The purpose of this study is to build a procedure for preserving
Phuc Trach pummelo with biofilm chitosan combined with tannin and vinegar. Phuc Trach pummelo
were experiment, with the content of preservative products of 0.5%, 1.5% and 2.5%. The results have
determined the content of preservative products of 1.5% to build the procedure of preserving Phuc
Trach pummelo, because it effectively limits the change of biochemical, microbiological and sensory
parameters. Phuc Trach pummelo, when stored at the content of a preservative product of 1.5%, have
the effect of limiting the rate of spoiled fruit better when stored at the content of 0.5% and 2.5%
inoculants. In addition, the density of fruit in the storage platform is 1.0cm and the appropriate
temperature range for preserving Phuc Trach pummelo is from 23-28oC. Developed the process of
preserving Phuc Trach pummelo with specifications, content of preservative preparations is 1.5%, time
of dipping oranges in film making preparations 2 minutes, fruit density in storage truss is 1.0cm,
preserved in natural conditions.