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In this study, konjac glucomannan ( Konjac glucomannan, referred to as KGM ) for polymer materials, and with chitosan compound materials, the development of konjac glucomannan / chitosan biopolymer compound membrane. In the film ’s development process, through the analysis of the concentration of KGM, KGM / chitosan ratio, borax addition, beeswax usage, drying temperature and other factors on the membrane properties of rat, and to the tensile strength and the water vapor permeability of membrane as the membrane performance evaluation index, in order to determine the optimum conditions for the film. The development of compound membrane applied to preservation of mango. The results of this study are as follows:1.The content of KGM, KGM and chitosan compound proportion, beeswax addition, borax content and drying temperature and other factors, to the KGM compound membrane in membrane tensile strength, water vapor permeability and other aspects of the performance impact. Through the single factor experiment and orthogonal experiment on membrane forming process analysis, ultimately determine the optimum membrane membrane process condition: KGM amount of 0.45g, KGM / chitosan ratio is 3: 2, 0.3g, borax addition amount of beeswax dosage is 0.45 g, the oven temperature is set to 60 DEG c。.2.will develop KGM / chitosan biopolymer compound membrane applied to preservation of Mango Storage mining, inspection KGM compound membrane effect in actual use, and with the plastic film contrast, blank group does not use any film processing, the results showed: compound membrane treatment can effectively avoid mango anaerobic respiration, to reduce its during storage during the period of physiological and biochemical activity and in the last stage of storage weight loss rate and respiration intensity, relative to the blank group, rotten fruit rate, total acid, Vc and so the loss of nutrients can be maintained at a lower level, has a good preservation effect.During storage, compound membrane can effectively delay the respiration peak, and can reduce the respiration peak, slows down the fruit physiological activity. Mango respiration to suppress, nutrient loss reduction, better maintain the fruit nutrition content. Compound membrane can effectively control the change of soluble solids content, keep the fruit flavor quality. Compound membrane treatment in mango peel the rise of PPO activity is minimal, the change of POD activity is relatively gentle, effective inhibition of mango in the activity of POD, effective control of the mango Peel Browning and fruit in their own tissue browning. Compound film processing SOD activity in the 9D decreased more slowly, in the storage period, compound film on the inhibition of SOD activity decreased the effect is better.This study developed KGM / chitosan macromolecule compound film on Mango preservation application effect is very good, very good maintained during storage of mango flavor and nutrition.
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