For its excellent performance in film forming and bacterial inhibition, chitosan is of fresh keeping and preservation for fruits and vegetables.
a. Forming a translucent film on surface of fruits and vegetables, it can prevent the passage of CO2, only allows the adoption of an appropriate amount of oxygen, reducing the extent of oxidation of their own fruits and vegetables
b.Blocking transpiration of fruits & vegetables and decreasing loss of moisture&weight.
c. Can maintain the original luster of fruits and vegetables.
d. Reduce or inhibit the formation of ethylene and reduce the extent of its ripening effectively.
e. Can improve SOD activity in fruits and vegetables, reducing damage of free radical to cellular membrane and postponing cell caducity, i.e., prolonging the storage period.
f. Inhibiting the growth of mycelial and fungi spores which can cause the soft rot of fruits and vegetables.
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