Chitosan Oligosaccharide on Strawberry Preservation Test 4

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.