为了延长樱桃在夏天的保鲜期，将羧甲基壳聚糖制成樱桃涂膜保鲜剂，涂覆樱桃果实后考察其失重率及外观形态变化，结果表明，经羧甲基壳聚糖涂膜后能明显降低果实失重率，较好的保持外观商品性，可延长樱桃的货架保鲜期。

In order to extend the preservation period of cherries in summer， carboxymethyl chitosan was applied to cherry preservation. The weight loss rate of cherry was investigated， and the storage and preservation effects of coated and uncoated cherries were compared. The result showed that the preservation period of cherries could be extended.

TS255.3

陇南市科技计划项目(2016-13)。