Deacetylation 95% Chitosan Agriculture Products Strawberry Preserve Agricultural Chitosan

Chitosan Agriculture Strawberry Preserve Agricultural Chitosan Deacetylation 95%

General Information of Agricultural Chitosan

Chitosan oligosaccharide (Chitosan Oligosaccharide) is composed of 2-10 glucosamine linked by β-1,4-glycosidic bonds, which has a different regulatory effect on plants than traditional biological pesticides and chemical pesticides, which can not only improve the stress resistance of plants (including disease resistance, cold resistance and drought resistance, etc.), but also promote the growth of crops and improve the quality of crops.

Chitosan Oligosaccharide Molecule Weight Range 90% lower than 1000DA.

Benefits of Agricultural Chitosan

Oligochitosan is known as "plant vaccine", which shows its effect on crops. Chitosan oligosaccharide preparations can enhance the antibacterial and antiviral ability of plants, change the mechanism of plant growth, enhance the immune function of the regulatory system, so as to ensure the normal growth and development of plants.

Chitosan oligosaccharides can improve storage quality, regulate postharvest physiological metabolism, inhibit the growth of pathogenic bacteria and induce disease resistance in fruits and vegetables.

Test: Effect on the content of reducing ascorbic acid in strawberries

The VC content in berries is abundant, but it is easily lost by gradual decomposition under the action of vitamin enzymes. Effect of chitosan oligosaccharide treatment on ascorbic acid content in strawberries. The experimental results showed that the content of reducing ascorbic acid in strawberry fruits gradually decreased during storage.

After harvesting, chitosan oligosaccharide treatment of strawberry fruits had a certain effect on slowing down the decrease of reducing ascorbic acid content of strawberry fruits during storage, among which the treatment effect of chitosan oligosaccharides with a mass fraction of 1.5% was the most significant, and by the 4th and 5th days of the end of storage, the content of reducing ascorbic acid in fruits with a mass fraction of 1.5% chitosan oligosaccharide treatment group was 17.6% and 25.2% higher than that in the control group.

Chitosan oligosaccharide treatment has obvious fresh-keeping effect on strawberries. This is mainly because chitosan oligosaccharides can form a protective film on the surface of strawberry fruit, this membrane allows oxygen to pass through, but carbon dioxide and water cannot pass through, so that the carbon dioxide produced by strawberry respiration accumulates in large quantities in the membrane, so that the concentration of carbon dioxide increases and the concentration of oxygen decreases relatively.

This environment with high carbon dioxide and low oxygen concentration can inhibit the respiration of strawberries, prevent the degradation of respiratory substrates such as soluble sugars, reduce the loss of VC in strawberries, inhibit the transpiration of strawberries, and reduce the decay caused by pathogenic bacteria. These have promoted the extension of the storage period of strawberries and achieved the purpose of preservation.

Different concentrations of chitosan oligosaccharides have different storage and preservation effects on strawberries, the concentration is too high, the film formation is thicker, the oxygen concentration in the fruit is too low, normal life activities cannot be maintained, and the preservation effect is reduced.

The results show that the treatment of strawberry fruits with an aqueous solution with a mass fraction of 1.5% chitosan oligosaccharide has the best preservation effect, which can effectively control the postharvest physiological activity of strawberries, significantly delay their aging, and maintain their good storage quality. The optimal mass fraction of the aqueous chitosan oligosaccharide solution for the treatment of strawberries is 1.5%.