Effects of Chitosan on Microorganism Quantity and Storage Quality of Yali Pear in the Later Storage

[Objective] The aim was to study the effects of chitosan on microorganism quantity and storage quality of Yali pear in the later storage,to provide technical guidance for food storage and transportation of Yali pear.[Method] Yali pear were used as materials in this experiment,and Yali pear were soaked with 0.75%,1.00%,1.25%or 1.50% chitosan(CTS) for 30 s and then stored at 4 ℃ for 30 d.Taking clear water as control,in the 10,20 and 30 d,the microorganism number and each index were detected.[Result] Compared with the control,rate of weight loss and fruit rotting rate decreased through the CTS treatments,maintained a relatively high hardness content,soluble sugar content and TSS(total solid substance) content,controlled the microorganism quality and rate,kept satisfactory hardness and quality,and effectively delayed the senescence of the fruit.The treatment of 1.25%chitosan had the best fresh-keeping quality,with a decay rate of 8.3% and a weight loss rate of 12.9% after 30 d of storage,being 52.6% and 28.0%,respectively remarkable compared with the control.[Conclusion] Chitosan treatments have better fresh effects for Yali pear in the later storage.