壳聚糖具有良好的成膜性、保湿性和抑菌性，魔芋精粉具有很好的黏附性和吸水性。结合两者的优点，将壳聚糖和魔芋精粉(1∶1)制成膜液，添加不同氯化物进行交联制成复合膜，测试不同复合膜对樱桃保鲜的影响。结果表明，CaCl2壳聚糖/魔芋精粉复合膜对樱桃的保鲜最佳，有效延长了樱桃的保鲜时间。

Chitosan had good film-forming， moisturizing and bacteriostatic properties， and konjac refined flour had good adhesion and water absorption. Combining their advantages， the chitosan and konjac refined flour were crosslinked by different ions， the loss rate and erosion rate of different ionic crosslinked chitosan/konjac refined flour on cherry preservation were investigated. The results showed that calcium ion crosslinked chitosan/konjac refined flour had the best preservation of cherries and prolonged the freshness of cherries.

TS255.3

陇南市科技计划项目(2016-13)。