In order to investigate the effects of the concentration and temperature treatment of carboxymethyl‐chitosan (CM‐C) solution on the quality of “Niuxin” persimmon during cold storage, the fruits were soaked in CM‐C solution in different temperature and concentrations, to study the changes of the indicators including SSC, total titratable acid, firmness, soluble tannin, protopectin, peroxidase (POD), polyphenol oxidase (PPO), and relative electrical conductivity during cold storage. Results showed that heat treatment, CM‐C treatment, combined heat, and CM‐C treatment could effectively maintain the storage quality of “Niuxin” persimmon. Then, a comprehensive evaluation method was proposed for the storage quality based on factor analysis: the principal component analysis was used to perform factor analysis on above eight indicators, the cumulative variance contribution reached 93.352%. A combination of heat treatment at 50°C and 1% CM‐C solution was finalized as the best way to keep the fruits fresh, and the optimal storage period was 40 days.

中文翻译：

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羧甲基壳聚糖浓度和温度处理对“牛心”柿冷藏品质的评价研究

为了研究羧甲基壳聚糖（CM-C）溶液的浓度和温度处理对冷藏过程中“牛心”柿子品质的影响，将水果在不同温度和浓度下浸泡在CM-C溶液中，研究冷藏过程中SSC，总滴定酸，硬度，可溶性单宁，原胶，过氧化物酶（POD），多酚氧化酶（PPO）和相对电导率等指标的变化。结果表明，热处理，CM-C处理，联合加热和CM-C处理可以有效地保持“牛心”柿子的贮藏品质。然后，提出了基于因子分析的储藏质量综合评价方法：采用主成分分析法对以上八个指标进行了因子分析，累计方差贡献达到93.352％。最后确定了在50°C和1％CM-C溶液中进行热处理的组合，这是保持水果新鲜的最佳方法，最佳存储期为40天。