Abstract:

In this experiment, the effect of chitosan(CTS) on the membrane lipids peroxidation of papaya fruits(CV. Malaya 6﹟) was studied, which were stored in artificial bioclimatic chamber under room temperature 25±2℃ after dip coating with different contents of CTS. The results indicated that proper content of CTS could reduce the activity growth of Lipoxygenase(LOX), slow down the production rate of superoxide anion(O2-), enhance the activity of Superoxide Dismutase(SOD) and Peroxydase(POD), decrease the content of malonaldehyde(MDA), thus keep higher firmness of papaya fruits during the storage. So it can be drawn a conclusion that CTS has effect on alleviating the peroxidation degree of membrane lipids, defering the store maturity time of papaya fruit. The best content of CTS is 1.25%.