Fresh-keeping effect of natamycin and chitosan compound on of strawberry during storage

The fresh-keeping effects of coating compound using 1% chitosan combined with 0.005%, 0.010%, 0.020%, 0.040% concentration of natamycin respectively on strawberry was investigated, which compared with untreated control and the sample coated with 1% chitosan under normal temperature. The results showed that coating fusion liquid with different concentration of natamycin and 1% chitosan could reduce rate of water loss, delay the decline in contents of soluble solids, vitamin C, total acid, simultaneously, contents of relative membrane permeability, MDA, and increase in polyphenol oxidase (PPO) activities of strawberry fruit were restrained. Of which, coating fusion liqid with 0.020% natamycin and 1% chitosan had better effect on strawberry, with rate of water loss only 7.59% after 7 d, and the high activities of superoxide dismutase(SOD) maintained, senescence of fruit delayed, the storage time of strawberry fruit prolonged.